I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.

Allrecipes Member

Recipe Summary test

35 mins
1 hr 30 mins
2 hrs 5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.


Nutrition Facts

346 calories; protein 27.8g; carbohydrates 7.9g; fat 21.8g; cholesterol 112.5mg; sodium 955.7mg. Full Nutrition

Reviews (94)

Rating: 5 stars
This soup is super-tasty ans super-easy to make! My whole family loved it. I used ~10 skinned chx legs & 2 cans low-sodium chx broth (instead of boullion) and then added water to bring the liquid total up to 3 quarts. I think I will add 2 cups carrots and some frozen peas next time to add more veges. I also used whole wheat linguini(broken-up) instead of fine noodles, and this was yummy too. But I will definitely make this again! Read More
Rating: 5 stars
my husband absolutely loves this recipe, just plain easy standard chicken noodle soup. it is easy to make, and i love it too. Read More
Rating: 5 stars
My family loved this. I did use a whole onion, a heaping tablespoon of mined garlic and a little bit of red pepper. Read More
Rating: 5 stars
This was a super easy recipe! I had a 5.5lb pkg of legs/thighs and they did the trick for 2 whole pots of soup. I altered one pot by adding an 1/8 tsp cayenne pepper, 1/2 tsp. cumin and just a sprinkle of chili powder. Both soups were fantastic. I didn't have thin noodles so plain egg noodles did the trick for us. Both of my sons and my fiance were already asking me to make this again! Read More
Rating: 5 stars
I followed the recipe exactly, and everyone loved it. I served it to my mother who just had surgery, and she loved it too. Much better than anything you can buy in a can. No need to mess around with this recipe unless you would like to add other vegetables, but I like it just the way it is. Read More
Rating: 5 stars
Highly recommend this recipe!!! I used 1/2 box farfalle instead of noodles. To me, this wouldn't have been nearly as good if I had used a ready-made rotisserie chicken or even only chicken breasts. A whole chicken with skin boils the same as a breast or legs but is so much more flavorful. After removing the chicken,I put it in a strainer running cold water over it saving time waiting for it to cool, makes it much easier to handle. Another trick I did was instead of skimming, I place a plain (not decorated) paper towel lightly on top of the broth, holding both edges, and you can see the fat soaking up. This was done at the very end, using about five select-a-size paper towels and the broth was clear. TWAS GREAT SOUP! Read More
Rating: 5 stars
i used college inn chicken broth instead of boullion and water. i also used the frozen peas like someone else suggestd. it came out great. i have never been successful at making chicken soup until now. Read More
Rating: 5 stars
This recipe was great! I didn't have a whole chicken so I used about 2 pounds of frozen chicken breasts and a little more bullion since there wasn't as much fat to create the broth. Read More
Rating: 5 stars
This soup was wonderful and very easy! I used twice the carrots and celery so there was more veges and then my fiance and I made homemade noodles that made the soup nice and hearty. I will definitely make this recipe again! Read More