Chicken noodle soup

    Chicken noodle soup

    (359)
    37saves
    2hr20min


    333 people made this

    About this recipe: Home style chicken noodle soup that really makes a wonderful side or meal, and cures what ails you. If you like lots of pasta use a whole packet. Serve hot with your favourite salad and bread. This freezes or doubles well.

    Ingredients
    Serves: 12 

    • 3L water
    • 1 whole chicken, cut into pieces
    • 1 large onion, peeled and halved
    • 3 bay leaves
    • 10 whole black peppercorns
    • 2/3 bunch celery, leaves reserved
    • 450g whole carrots
    • 3 tablespoons chopped lemon grass (optional)
    • 4 tbsp chicken stock granules
    • 450g carrots, peeled and sliced
    • 1/3 bunch celery, chopped and leaves reserved
    • 250g pasta or egg noodles

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place chicken and water in a large pot over high heat and bring to the boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
    2. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
    3. Strain stock and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
    4. Return strained stock to pot over high heat, and stir in chicken stock granules, chopped celery and chopped carrots. Bring to the boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
    5. Chop celery leaves and stir into pot with the pasta. Simmer until pasta is cooked, about 10 minutes more. Stir in chicken and heat through.
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    Reviews & ratings
    Average global rating:
    (359)

    Reviews in English (359)

    by
    844

    This is a great recipe, but can be made a lot easier with a couple of modifications. I would recommend substituing chicken broth for the water and not use the chicken soup base. Chicken soup base creates a more artificial flavor. Boil the chicken in the chicken broth. Instead of a whole chicken, I cut boneless skinless chicken breasts into pieces. After boiling the chicken in the broth for 1/2 hour, add the other ingredients already chopped (onion, bay leaves, peppercorns, celery, carrots -- I didn't put in the lemon grass) and cook for 1 more hour. Then add the noodles and the celery leaves and cook until the noodles are done. The whole pot can remain heating on the stove on low until your guests arrive. I upped the recipe to serve 30 people and it worked great!  -  18 Mar 2007  (Review from Allrecipes US | Canada)

    by
    270

    This is the perfect Chicken Noodle Soup Recipe. Really it is the homemade chicken broth that makes it! FYI the Chicken Soup Base is the boullion granules. Our grocery carries it in 4 oz. containers, the recipe calls for 2 oz. or 4T to make measurement easy. The boullion adds salt/herbs and a little more flavor. You could also use Vegetable Base if you have it on hand or the store is out of Chicken. My husband is sick and he had two bowls, hopefully he'll be feeling better in the morning. If you are looking for a Chicken Noodle soup recipe and you have the time to put into it look no further this is the one!! Oh, one last thing, don't skip the lemon grass it is a really special addition. If you have not purchased it or used it before here are some tips: it is a tough green stalk, looks like a pale thicker version of a green onion and is usually sold individually. Peel the outer couple layers because they are likely dry and tired and then slice much like a green onion (cut off the hard end first). It is hard, even after cooking and not so great to eat/chew so remember to strain with the other ingredients. Hmmm...it really rounds out the flavors.  -  13 Jul 2006  (Review from Allrecipes US | Canada)

    by
    192

    This recipe is delicious, but takes MEGA time! The directions are also a bit confusing and I was not sure what "Chicken Base" was. So I finally found something that is called "Better than Bouillon" that is basically a bouillon cube type product which is almost a liquid, it is kind of like paste. It was not clear if you are supposed to use 1/4 cup of that in its pure form or 1/4 of the prepared broth. After tasting it was clear it calls for 1/4 cup of the pure bouillon paste which is essentially chicken flavored salt. I also used "no yolk" egg noodles and you can't even tell the difference and there is a lot less cholesterol. Good stuff my family loved this!  -  01 Jul 2002  (Review from Allrecipes US | Canada)

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