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Cindy's Cooking Light Chicken Noodle Soup

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“This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.”
READY IN:
2hrs
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
  2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
  3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
  4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

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