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Mom’s Chicken Noodle Soup

8 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 55 min.

Makes

6 servings

Updated: May. 02, 2023
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe is one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Mom’s Chicken Noodle Soup
Mom's Chicken Noodle Soup Recipe photo by Taste of Home
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Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 medium onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 1-1/2 cups fresh or frozen cut green beans
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • NOODLES:
  • 1 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon butter, softened
  • 1/4 teaspoon baking powder
  • 2 to 3 tablespoons 2% milk

Directions

  1. In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with next 8 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 50-60 minutes or until vegetables are tender.
  2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
  3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.

Can you freeze Mom's Chicken Noodle Soup?

Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

Nutrition Facts

1 cup: 429 calories, 16g fat (5g saturated fat), 125mg cholesterol, 1012mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein.