Chicken Noodle Soup II Recipe -
Chicken Noodle Soup II Recipe
  • READY IN ABOUT 4 hrs

Chicken Noodle Soup II

Recipe by  

"This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    3 hrs

    3 hrs 45 mins


  1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
  2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
  3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
  4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2002

This is delicious. I made one change which really improved the flavor. Instead of using chicken bouillon cube, use 1 teaspoon of Maggi chicken flavoring. Maggi comes in granules or cubes and after you use it you will never go back to regular bouillon cubes.

Most Helpful Critical Review
Jan 10, 2011

I'm usually a pretty good cook, but I followed this recipe exactly, and the noodles were rubbery, and the soup was sort of bland. I think, if I were to do this recipe again, I would use store-bought noodles, or add cut up refrigerated biscuits (to make delicious dumplings)

Nov 13, 2003

This was SO good! as the vegetables were simmering,I cooked the chicken in water with extra carrots and celery(to make my own stock)I removed the chicken and chopped it up.Meanwhile,I just poured the home made stock into the simmering vegetables,WOW! that added all the flavor it needed! I also added a generous amount of seasoning salt and pepper.My noodles looked funny,but they were delicious and easy to make! This is the perfect recipe for a cold rainy day! 5 STARS!!!

Sep 21, 2003

I didn't make the noodles but I did make the soup and it was very very good. I scaled it to 12 servings. I made it in my crock pot, not on the stove top. I added rosemary to the recipe and more garlic than suggested. Also, instead of making the noodles I threw in some pasta during the last 45 minutes of cooking and the noodles were fine. This is a great soup.

Nov 12, 2003

This is a good chicken soup recipe, although for the time involved I think it should have been better. The time is this recipe's only shortcoming, I think. Other than that, I would recommend making your own stock (I cooked 2 large chicken breast halves with some celery, carrot, salt, and pepper --simmer for 40 minutes, remove chicken, simmer 20 mintues more, strain. Be sure to skim while simmering. The chicken I then shredded to use in the recipe). Using the resulting stock, plus 2 cans of chicken stock and about 2 more cups of water made a nice soup base, not too salty or greasy, as I feel canned stock alone can sometimes be. I also found that I had to add about 4 more cups of water while the soup was cooking in order to keep the water level up. If you like chewy noodles,(not necessarily a bad thing) then go ahead and roll out to the suggested 1/8 inch thick, but if you don't like to have to cut your noodles when eating soup, then make the noodles paper thin when rolling out. I also added different spices which I think really added flavor--a touch of ground ginger (maybe 1/2 teaspoon) plus 4 teaspoons of Old World Seasoning blend by Penzey's Spices. This in particular was a great addition! Overall, try this soup, especially if it's a cold, dreary day and you have nothing better to do.

Aug 31, 2003

This makes the best noodles I've ever had. I've made them several times and they are even better when cut into dumplings. This is truly a treasure of a recipe. Everyone who tries it asks how I get such lovely dumplings.

Feb 05, 2007

This is so good...perfect for someone needing a little comfort. I made my own chicken broth seasoned with poultry seasoning and parsley, and simmered the chicken breast for about 30 minutes. I omitted the corn as I'm not a big fan of it. I cut my noodles in dumpling squares rather than strips. Thanks LaDonna!

Nov 12, 2006

This was really good chicken noodle soup! We loved the noodles....I've been searching for the perfect noodle recipe, and I've found it! It could also be used for flat dumplings....just roll out thicker and don't dry...YUM! I made my own broth (boiled a whole 5.5 lb chicken not cut up) and this soup had delicious flavor! I left out the corn, but added about a cup of frozen peas and 2 med potatoes diced. My husband never eats soups and he loved this. (he prefers thicker stews) Thanks for the recipe! It's a keeper :)


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1314 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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