I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
15 mins
total:
1 hr 55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.

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  • Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.

  • Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.

Tips

Cook's Notes:

You can substitute zucchini for spinach or celery. Other vegetables work very well with this soup, but these vegetables are more traditional.

You can also use potatoes, instead of noodles, and thicken the stock for a hearty chicken stew.

Additional sea salt and fresh cracked black pepper may be added to taste.

Nutrition Facts

190 calories; protein 13.8g 28% DV; carbohydrates 19.7g 6% DV; fat 6.1g 9% DV; cholesterol 48.7mg 16% DV; sodium 412.5mg 17% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2016
Thank you for this recipe! My children also love canned soup, but the sodium content is horrifying! I bought an organic whole fryer chicken and was unsure what I would do with it. I found your recipe and gave it a try. I have often made chicken soup with prepared broth and chicken breasts, but I love your version. Before I added the vegetables, I refrigerated the broth overnight and then skimmed off most of the solidified fat. I then boiled the broth, chopped chicken, onion and vegetables the next day. I added 1/2 the recommended salt, a little parsley and basil, and I love it! I boiled the egg noodles separately so I can freeze half the soup. I did not add the spinach. Read More
(9)
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2016
Thank you for this recipe! My children also love canned soup, but the sodium content is horrifying! I bought an organic whole fryer chicken and was unsure what I would do with it. I found your recipe and gave it a try. I have often made chicken soup with prepared broth and chicken breasts, but I love your version. Before I added the vegetables, I refrigerated the broth overnight and then skimmed off most of the solidified fat. I then boiled the broth, chopped chicken, onion and vegetables the next day. I added 1/2 the recommended salt, a little parsley and basil, and I love it! I boiled the egg noodles separately so I can freeze half the soup. I did not add the spinach. Read More
(9)
Rating: 5 stars
11/19/2017
It was delicious. Just perfect for soothing a cold. I will make it anytime a friend needs some feel-better food Read More
(6)
Rating: 5 stars
12/30/2017
Great recipe! My family really enjoyed it. Read More
(6)
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Rating: 5 stars
12/25/2018
Perfect just as directed including extra salt and pepper! Read More
(2)
Rating: 4 stars
11/14/2016
I liked this version. But I exchanged the Rosemary for Thyme (family preference). I also cooked half the noodles separate from the soup and added them just before serving (I don't like cloudy broth unless it's a creamy base) I also used about 3 leaves of Kale (chopped) rather than Spinach. Everyone liked it but this family still has it's favorite.....one that has been passed on throughout the years from G. Grandma. Read More
(2)
Rating: 5 stars
11/01/2017
This was amazing! Best chicken noodle soup ever! I made it as written with the exception of needing to add more water throughout the cooking process. Definitely recommend this soup recipe! Read More
(1)
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Rating: 5 stars
12/29/2019
A favorite in our home. I add extra chicken and drop an egg or two in the broth. Read More
Rating: 5 stars
07/01/2020
My teenage grandson who is visiting me this summer loves cooking and thinking about Culinary School. So being a former culinary teacher thought this was a great recipe to teach him how to make chicken stock. Taught him to cut up a whole chicken, added a Bouquet Garni, parsley, thyme, bay leaf, clove,white peppercorn and sprig of Rosemary, 1 onion and 2 carrots, 2 celery stalks. Simmered for 1 hour and took out chicken breast, then simmered for another 3/4 hr. Strained the stock then added sliced carrots, 1 ear fresh corn off the cob and the chopped spinach and shredded chicken. We also cooked the egg noodles separately and added to soup. Beautiful presentation and so delicious. Read More
Rating: 5 stars
03/11/2019
Delicious! Kids and wife loved it. I used 2/3 of a pound of angel-hair pasta instead of the egg noodles. I also needed to add a fair amount of water and salt to taste. Read More