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Hearty Chicken Noodle Soup

Hearty soup for a cool day.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

2 tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 cup coarsely chopped onions
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
10 cups water
3/4 cup frozen or canned whole kernel corn
1 tablespoon salt
1/2 teaspoon pepper
3/4 cup uncooked egg noodles
3/4 cup frozen peas
1/2 teaspoon dried thyme

Instructions 

In a very large (6 to 8 qt.) saucepan or Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onions; cook and stir 5 minutes. Add chicken, water, corn, salt, and pepper. Bring to boil; cover, reduce heat and simmer 1-1/2 hours.

Remove chicken from broth; set aside. Skim fat from broth. Bring broth to a boil again; stir in noodles, peas, and thyme. Boil vigorously uncovered, 8 to 10 minutes or until noodles are tender, stirring occasionally. Remove chicken from bones, cut into bite-sized pieces. Stir chicken into broth.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      225
    • Calories from Fat 
      31%
    • Total Fat 
      8g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      13g
    • Protein 
      25g
    • Sugars 
      3g
    • Cholesterol 
      74mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,130mg
  • DAILY VALUE
    • Vitamin A 
      67%
    • Vitamin C 
      9%
    • Calcium 
      5%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source