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  • Old-Fashioned Chicken Noodle Soup

    3 votes
    Old-Fashioned Chicken Noodle Soup
    Prep: 10 min Cook: 20-40 min Servings: 12
    by John Spottiswood
    300 recipes
    >
    This is a very tasty version of the great american classic. I made this recently and had a bowl with a piece of good Italian bread after a long day of work. it was a cool evening, and this meal was just perfect. More flavorful that you expect, but still reminds you of childhood days.

    Ingredients

    • 16 cups canned low-salt chicken broth
    • 2 cups water
    • 1 3 1/2-pound chicken, cut into 8 pieces (I used leftover grilled chicken pieces)
    • 1/2 cup chopped onion
    • 2 carrots, peeled, thinly sliced
    • 2 celery stalks, sliced
    • 2 tablespoons (1/4 stick) butter
    • 2 cups sliced mushrooms (I slice them thick to retain flavor).
    • 1 tablespoon fresh lemon juice
    • 8 ounces Barilla Plus Rotini pasta (this pasts is healthy and tasty, but use egg noodles or other pasta if you prefer)
    • 1/2 cup finely chopped fresh parsley

    Directions

    1. Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth. If using leftover chicken, just chop the chicken, set aside, and skip the rest of the above directions.
    2. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
    3. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      This was wonderful and down to earth. Our kids all gobbled it down.

      Comments

      • Dave McFarland
        Dave McFarland
        John, I haven't tried your recipe yet, but I would skip the water, and just add more broth, add the whole onion, and add some poultry seasoning or Italian seasoning to it. It looks good, though. Here's another idea, at the end, add a little cornstarch slurry, to thicken up the soup, not too much, though. Soups like this are always better the next day, but the veggies can get over cooked. I am an egg noodle fan. Good work.
        1 reply
        • John Spottiswood
          John Spottiswood
          Thanks for the detailed suggestions, Dave. Will try next time.
        • Melanie Yunk
          Melanie Yunk
          We made chicken soup today - who would think it could be cool enough in August to want chicken soup!
          3 replies
          • Dave McFarland
            Dave McFarland
            Melanie, with the air conditioner on, you can have a nice bowl of hot soup, all year long.
            • John Spottiswood
              John Spottiswood
              Right...hoping we get a few hot summer evenings before summer is over!
              • Melanie Yunk
                Melanie Yunk
                Would be nice, wouldn't it? At least the sun is shining. Could be worse, I guess.
            • Pattie Meegan
              Pattie Meegan
              I had to laugh John- I thought I was the only insane person who was in the mood for chicken soup! My stock is on the stove now and it's about 9000 degrees outside! :) This looks wonderful
              xoxo Pattie
              2 replies
              • John Spottiswood
                John Spottiswood
                We're having unseasonably cool weather here in the Bay Area...so it's not quite as crazy as it sounds! Hope yours was good.
                • Pattie Meegan
                  Pattie Meegan
                  Lucky you! It's brutal here! And thanks- it was pretty good:) I posted the noodles yesterday

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