Warm up your family's tummies with our best-ever chicken noodle soup recipe!
To me, this soup tastes like home and love. My mother used to make me old fashioned chicken noodle soup on cold winter days to warm up my belly after a cold walk home from school.
Today, I'm a mom myself, and I have a new appreciation for the old fashioned recipes that combine healthful ingredients in yummy meals I can feel good about serving to my family.
Enjoy this chicken noodle soup recipe on its own, as a filling meal with bread, or serve it as a hearty accompaniment to your family dinners this fall and winter.
I hope you can taste the love that went into perfecting this recipe, a handed-down favorite that the women in my family have cooked, with tweaks here and there, through the generations.
This recipe makes a large pot of soup, enough for a few family-size meals. You can also freeze leftover portions for later use.
Old Fashioned Chicken Noodle Soup Recipe
- 16 cups water
- 1 teaspoon salt
- 1 3-1/2 pound chicken, cut into pieces
- 1 small onion, chopped (about 1/2 a cup)
- 3 large carrots, peeled and cut in 1/2" slices
- 3 celery stalks, leaves removed and sliced thinly
- 2 tablespoons butter
- 5 large white mushrooms, sliced (about a cup)
- 1 tablespoon fresh lemon juice
- 8 ounces uncooked wide egg noodles
- Salt and pepper for seasoning
- Large, heavy soup pot
- Large cooking spoon
- Large frying pan
Old Fashioned Chicken Noodle Soup Directions
1. Combine water, chicken and salt in a large, heavy cooking pot. Cook on high heat until water comes to a boil. Reduce heat, cover and simmer until the chicken is cooked through, about 30 minutes. Be sure not to overcook the chicken, or the meat will get tough. You'll know it's done when the meat is white, not pink, beside the bone (cut into a couple of pieces to test), and you can see the meat separating from the bones. When it's cooked through, remove the pot from heat.
2. Use tongs to remove the chicken pieces from the broth and transfer them to a large bowl. Leave the broth in the pot - we'll be getting back to it in the next step. Let it cool. Then, use fingers to remove the skin and bones (you can discard these). Cut the chicken into bite-sized pieces and set aside for now.
3. With a large spoon, skim off any visible fat from the surface of the broth. Return the broth to simmer and toss in the onions, celery and carrots, cooking for 10 minutes.
4. Meanwhile, melt the butter in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring often, about 5 minutes or until they are slightly browned. Stir in the lemon juice, then add the mushrooms to the broth.
5. Add the wide noodles to the broth pot, along with the cooked chicken pieces you set aside. When the noodles are cooked, about 5 minutes, taste the soup and season for salt and pepper.
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