From the library
Chicken Noodle Soup
Chicken, vegetables, and egg noodles combine for a hearty soup.
Makes 6 portions18 steps
329
kcal · per 1/6 of recipe
36g
Protein
22g
Carbs
10g
Fat
Ingredients
- 2 pounds chicken pieces, skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 1 cup celery, chopped
- 3 large carrots, thinly sliced
- 4 cups egg noodles, dry
- thyme or sage (optional)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
- Place chicken pieces in large kettle.
- Cover completely with water.
- Cover, bring to boil, reduce heat, and simmer 2 to 3 hours.
- With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
- Remove cooked chicken pieces from broth with tongs or slotted spoon.
- Cool 10 to 15 minutes before separating bones from meat.
- Break meat into bite-sized pieces.
- Remove any bones from broth.
- Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
- Put chicken meat, seasonings and vegetables into stock.
- Bring broth to a boil, cover, reduce heat and cook about 15 to 20 minutes on medium heat until sliced carrots are crispy-tender.
- Add noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together.
- Ladle into soup bowls.
- Refrigerate or freeze leftovers within 2 hours of cooking.
- If refrigerated, use within 2 days.
- When reheating, bring to a boil.
USDA MyPlate Kitchen — Simply Good Eating Recipe Cards, Vol. 1, 2000 — University of Minnesota Cooperative Extension Service (public domain), via myplate.food · public domain
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