Regular Chicken Soup Recipe - Allrecipes.com
Regular Chicken Soup Recipe
  • READY IN 3 hr

Regular Chicken Soup

Recipe by  

"A simple, hearty chicken soup with noodles. It's perfect for a chilly winter afternoon."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    3 hrs

Directions

  1. In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
  2. Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

Maybe I did something wrong or perhaps its my taste, but 8 cups of liquid just did not make it...at least with a whole 12 oz package of noodles. Once I added the noodles, the liquid was basically all gone...and I ended up adding chicken broth I had on hand to at least keep it simmerable for two hours. Tasted great though and very easy, ingredients are usually ones you have on hand and with two kids with the flu, I was happy to have found it. I think its a great simple recipe to try but I wouldn't add ALL the noodles at once till you're comfortable with the amount of liquid in the soup.

 
Most Helpful Critical Review
Jan 18, 2007

I have only made chicken noodle soup a couple of times. I saw this recipe and read the reviews and decided to make it. I had to make so many changes, I should have wrote my own recipe. First of all there isn't enough liquid for the amount of ingredients. I used 12 cups of liquid and the amount of chicken bouillon accordingly. I cooked the vegetables in the broth. I cooked the chicken seperately. It was bland to say the least. I then added a few bay leaves, some dried oregano and basil, poultry seasoning and lots of black pepper. I added the chicken back and simmered for about 15 minutes. I cooked only 6 ounces of the egg noodles, which was more than enough. I added the noodles at the end to keep them from being mushy. My soup at this point was delicious and got rave reviews. Just a note... it doesn't take 2 hours of simmering to be done. Mine was done in half the time.

 
Feb 10, 2006

I used half chicken broth and half water. I let the veggies cook 15 min then added raw chopped up chicken breats to make it's own broth. Let that cook about 20 min then tossed in the noodles for the last ten minutes. It was wonderful. Added some parsley and salt and pepper too.

 
Oct 25, 2006

I gave it four stars because it needed some modification. Use 8c chicken broth instead of water and bouillon cubes, the taste is MUCH better that way. Also, I added some parsley, salt and pepper. I also do this in the crock pot. I add everything but the noodles and cook it on low all day. Makes the house smell WONDERFUL! Then I switch the crock pot to high and add the noodles (half what the recipe calls for, 12oz is waaay too much)about an hour before serving.

 
Nov 21, 2006

Very good, but I agree that it needs a little more seasoning. Chicken broth instead of water helps boost the flavor, and I added some parsley, salt and pepper. NOTE: I always cook my noodles separately and add them to soup--keeps the starch from affecting the flavor. All in all, a good soup for the winter season.

 
Mar 19, 2006

good base but needed to add spices like garlic, parsly, and pepper

 
Jan 02, 2004

Recipes was great but needed to add Broth/water to my soup after 30 minutes of cooking.The noodles soaked up all my juice. Recommend adding the noodles in the last 20 minutes of cooking. Tasted great though. Thanks.

 
Sep 14, 2005

This was an easy recipe. There was way to many noodles for the amount of water. I would cut the noodles in half next time.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1689 mg
  • 68%

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

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