Old Fashioned Chicken Noodle Soup ~ Dad Chef
This is a basic simple chicken noodle soup from our Better Homes and Gardens Cook Book. We made a few modifications that I will note in the ingredients. PLEASE NOTE: There are multiple options for what chicken to use. See cook time variations based on chicken used in the recipe instructions. Delicious comfort food. Everyone loved it.
Servings: 8 Servings
- 1 4-5 pound stew chicken, cut up OR
- 1 pound chicken breast and/or thighs, cut into small pieces OR Lee used skinless, boneless chicken breasts, because that’s what we had on hand.
- 1-2 cans shredded cooked chicken, drained
- 6 cups water
- 1/2 cup chopped onion 1 medium
- 2 teaspoons salt we use much less salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups dried medium noodles Lee used macaroni
- 1 cup chopped carrots 2 medium
- 1 cup chopped celery We didn’t have so Lee used a teaspoon of celery salt in place of some of the salt
- 2 Tablespoons snipped fresh parsley
I didn’t include a cooking time, because it varies significantly if using a whole chicken or chicken breasts and thighs. If using whole chicken or bone-in breasts and thighs, cook a whole chicken for about 2 hours, bone-in breasts and thighs for a good 30-40 minutes. Skinless boneless breasts and/or thighs cut into small pieces or canned chicken will only take about 20 minutes to cook. Base your cook time on whatever chicken you are using.
In large Dutch over or kettle, cook whole or bone-in chicken in water, onion, salt, pepper, and bay leaf. Remove chicken from broth and pick meat from bone. Set meat aside. Skim fat from broth and add chopped vegetables and seasonings. Bring broth to boil and add noddles. Simmer about 10 minutes. Add meat and parsley and heat through. If using boneless breasts or thighs cut into small pieces or canned chicken, you can add all the ingredients to the kettle and cook them together for about 20 minutes until meat is cooked/heated through and noodles are done.