Betty Massey'S Chicken Noodle Soup
A hearty, comforting chicken noodle soup with tender chicken, vegetables, and egg noodles, perfect for family dinners and cold days craving warm, savory flavors.
Ingredients
Instructions
- Cook chicken in salted water until tender.
- Add diced onion, chopped celery, and grated carrots to the pot.
- Cover with water and continue cooking until chicken is fully cooked and tender.
- Remove chicken, debone, and chop into bite-sized pieces.
- Dilute cream of chicken soup with some chicken broth.
- Add chicken broth and the diluted soup to the pot.
- Drain can of peas and add the juice to the soup.
- Return chopped chicken to the pot.
- Bring the mixture to a boil.
- Add egg noodles to the boiling soup.
- Reduce heat and simmer until noodles are tender.
- Add can of peas and frozen peas to the soup.
- Thicken the soup with 2 tablespoons of cornstarch mixed in 1/4 cup water.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or parsley. If you don't have frozen egg noodles, any pasta will work in a pinch. To make the soup heartier, you can add potatoes or other vegetables. Adjust the salt to taste, especially if using low-sodium broth. This recipe can also be made in a slow cooker for convenience.
Serving Suggestions
Serve this comforting chicken noodle soup with crusty bread or a fresh green salad for a complete meal. It also pairs beautifully with Madeline'S Broccoli Casserole for a delicious family dinner. Top each bowl with freshly cracked black pepper or a sprinkle of parsley for an extra touch.
Storage & Reheating
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, adding a splash of broth if it has thickened. You can also microwave it in a covered bowl, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Massey'S Chicken Noodle Soup contains roughly 1121 calories, with 28g protein, 176g carbohydrates, and 38g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (113% of the Daily Value), and potassium (65% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver! Simply shred the chicken and add it to the pot after the vegetables have softened. This will also enhance the flavor of the soup.
How can I make this soup gluten-free?
To make this soup gluten-free, substitute the egg noodles with gluten-free pasta. Ensure that the cream of chicken soup and chicken broth are also labeled gluten-free. This way, you can enjoy a delicious chicken noodle soup without the gluten.
Can I freeze this chicken noodle soup?
Yes, you can freeze chicken noodle soup! However, it's best to freeze it without the noodles, as they can become mushy when reheated. Store the soup in airtight containers for up to 3 months, and add freshly cooked noodles when reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).