Never-Fail Chicken Noodle Soup Recipe -
Never-Fail Chicken Noodle Soup Recipe
  • READY IN ABOUT 2 hrs

Never-Fail Chicken Noodle Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 55 mins


  1. 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.
  2. 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.
  3. 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.
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  • 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.

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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 412 mg
  • 16%

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

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