Homemade Chicken Noodle Soup

Recipe

Soup, Chili & Stew
Homemade Chicken Noodle Soup

Primary Media

Chicken noodle soup with spiralized pasta noodles, chopped celery and carrots, and diced chicken in red dutch oven

User Rating

3 out of 5 stars
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22 ratings

Recipe Data

14
Servings

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    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    1(4-1/2 lb) Hy-Vee fryer chicken
    1medium white onion, diced
    3celery, diced
    2 tbsp.Hy-Vee chicken bouillon
    2bay leaves
    Hy-Vee salt and black pepper, to taste
    4 qt.water
    3Hy-Vee carrots, peeled and chopped
    1(16 oz) pkg frozen Hy-Vee egg noodles

    Directions

    1. Place chicken, onion, celery, chicken bouillon, bay leaves, salt and pepper in a 5-quart Dutch oven. Add water. Cook at a medium simmer for 3 to 4 hours.
    2. Remove chicken; let cool a few minutes. Remove meat from chicken bones.
    3. Remove bay leaves from broth and discard.
    4. Return chicken meat to broth. Add carrots and noodles. Bring to a boil; reduce heat and simmer about 20 to 25 minutes or until carrots are tender.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 130mg
    • Sodium: 550mg
    • Total Carbohydrates: 20g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 45%
    0%
    Vitamin C 8%
    0%
    Iron 10%
    0%
    Calcium 4%