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Chicken Noodle Soup
Source: Food Stamp Nutrition Connection

Classic chicken noodle soup.

Prep Time: 30 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 747.8
Total Carbs 24.1 g
Dietary Fiber 2.6 g
Sugars 3.9 g
Total Fat 59.2 g
Saturated Fat 16.6 g
Unsaturated Fat 12.6 g
Potassium 0.0 mg
Protein 28.1 g
Sodium 351.1 mg
Dietary Exchanges
10 Fat , 1 Vegetables , 3 1/2 Meat , 1 1/2 Starch , 8 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  whole chicken, raw
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 each  medium onions
1 cup  fresh chopped celery
3 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long
4 cup  uncooked egg noodles
1 tsp  ground thyme
  1. Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
  2. Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2 to 3 hours.
  3. With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
  4. Remove cooked chicken pieces from broth with tongs or slotted spoon.
  5. Cool 10 to 15 minutes before separating bones and skin from meat. Break meat into bite size pieces. Remove any bones or skin from broth.
  6. Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
  7. Put chicken meat, seasonings and vegetables into stock.
  8. Bring broth to a boil, cover, reduce heat and cook about 15 to 20 minutes on medium heat until sliced carrots are crispy tender.
  9. Add noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together. (One cup of dry noodles (1.5 ounce) makes one cup of cooked noodles).
  10. Ladle into soup bowls.
  11. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

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