Chicken Noodle Soup

National Chicken Council
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 90 mins


1-- (3-pound) chicken, liver discarded
2 1/2quarts cold water
4-- carrots, peeled and cut into bite sized pieces
2-- onions, peeled
2-- celery stalks with leaves, cut into 4 pieces
6cloves garlic, peeled
2-- fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 1/2teaspoons kosher salt
1teaspoon whole black peppercorns
1cup small cooked pasta
1cup frozen peas, thawed
2tablespoons fresh dill, chopped
2tablespoons fresh parsley, chopped
1/8teaspoon salt
1/8teaspoon pepper


  1. To prepare broth: Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover.  Over high heat, bring to boil.  Reduce heat to low; skim surface of broth to remove foam.  Let simmer for 1 1/2 hours, skimming occasionally, and turning chicken.  Add more water if necessary to keep chicken submerged.
  2. Remove chicken with tongs and cool. Strain broth through a fine sieve.  Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.)  Reserve onions and carrots.  Remove any excess fat from top of broth with spoon.
  3. Pull chicken meat from bones and discard skin and bones.  Dice chicken and reserve.  Quarter cooked onions if desired.
  4. To prepare soup: In large soup pot over high heat, return strained chicken broth and bring to rolling boil.  Add reserved onions and carrots.  Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm.  Season with salt and pepper.  Ladle soup into bowls and top each with dill and parsley.

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 5.60
  • Fat 4g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 75mg
  • Sodium 680mg
  • Potassium 530mg
  • Carbohydrate 20g
  • Fiber 4g
  • Sugars 5g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 10%