Chicken Noodle Soup: Main Image

Quick Facts

Nutrition Facts

Calories 320
  Calories from Fat 52 (16%)
(9%)Total Fat 6g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(40%)Cholesterol 119mg
(29%)Sodium 706mg
(29%)Potassium 1025mg
Total Carbohydrate 25g
(22%)Dietary Fiber 6g
Sugars 7g
Sugar Alcohols 0g
(82%)Protein 41g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Chicken Noodle Soup


  • 1 3-pound chicken, liver discarded

  • 2- 1/2 quarts cold water

  • 4 carrots, peeled and cut into bite-sized pieces

  • 2 onions, peeled

  • 2 celery stalks with leaves, cut into 4 pieces

  • 6 cloves garlic, peeled

  • 2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)

  • 1- 1/2 tsp kosher salt

  • 1 tsp whole black peppercorns

  • Soup1 cup small pasta, cooked

  • 1 cup frozen peas, thawed

  • 2 Tbs fresh dill, chopped

  • 2 Tbs fresh parsley, chopped

  • 1/8 tsp salt

  • 1/8 tsp pepper

A simple and dependable recipe for the familiar taste of chicken noodle soup.


  • 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.
  • 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.
  • Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.
  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.