Old-Fashioned Chicken Noodle Soup

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Old-Fashioned Chicken Noodle Soup

Old-Fashioned Chicken Noodle Soup
1 fully cooked rotisserie chicken (from our Deli)
10 cups chicken stock
2 stalks celery, sliced
2 carrots, peeled and sliced
1 large onion, peeled and chopped
1 cup frozen corn thawed
2 tsp. dried thyme or herbes de Provence
1 bay leaves
2 heaping cups wide egg noodles
Salt and pepper

Prep: 15 minutes, Cook: 35 minutes, Serves: 8

Remove and discard skin and bones from chicken and tear meat into bite-size pieces. Combine all ingredients except noodles, salt and pepper in a large stockpot. Cover and bring to a boil; reduce heat and simmer for 20 minutes. Add noodles and cook for 10 to 15 minutes more or until pasta and vegetables are tender. Remove bay leaf and season to taste with salt and pepper. 

Nutritional Information:
250 calories, 25 g protein, 9 g total fat (2.5 g sat.), 18 g carbohydrate, 2 g fiber, 3 g sugar, 70 mg cholesterol, 1330 mg sodium, 5 points


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Made on 3/2/10. Was easy, colorful and good. Broth cooks down quickly so be sure to have extra on hand or add more water. Kids ate it, which was fantastic since I loaded it with veggies.

Comment Number: 3735


I reduced the noodles and thyme to 1/2 the amount. Hardest part about this recipe is deboning the chicken.

Comment Number: 5216


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