Classic Chicken Noodle Soup Recipe -
Classic Chicken Noodle Soup Recipe

Classic Chicken Noodle Soup

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"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals."

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Original recipe makes 8 servings Change Servings


  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles.
  3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

The base is great, but this recipe makes so much, and once I added the noodles, the leftovers were mush. I would recommend cooking the noodles separately and adding them to your bowl of soup. But other than the mushy noodles this soup is great!

Most Helpful Critical Review
Apr 18, 2011

A bit too many onions, and I would not add the water next time, it seemed to dilute the flavor a little too much.

Nov 25, 2005

This is truly a wonderful recipe. A favorite at out Holiday Soup Party (where everyone has asked for the recipe and requested a return visit of this soup this year).

Jan 29, 2008

Very easy to make, I purchased a rosemary/garlic roasted chicken and added parsnips instead of peas. My husband and I both have bad colds and it was nice to have a fast homemade soup without all the additives found in canned soups.

Apr 11, 2006

Very good. I did leave out the peas (kids don't like) but kept everything else the same. will make again.

Dec 03, 2008

Great with leftover turkey

Mar 02, 2009

Waaaaaaaaaaaay too many onions. I had to fish out at least half.

Mar 03, 2009

Fabulous! Everyone loved it! it made a ton. I fed 4 adults and two children...and still had a ton of leftovers. i made homemade egg noodles (from this site) and omitted the peas.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 1179 mg
  • 47%

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

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