Chicken Noodle Soup

Received from: Jane Rabinovitz at Metrowest Boston


  • 1 Chicken for soup cut into quarters- washed and cleaned
  • 6 carrots cut in ½ inch pieces
  • 3 stalks of celery cut in ½ inch pieces
  • 1 sweet potato cut in quarters
  • 1 onion peeled and left whole
  • 2 teaspoons or cubes of chicken bouillon (if desired)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 box egg noodles

Recipe Notes

  1. Cook noodles separately according to directions on box.
  2. Place chicken in large pot and add above ingredients and cover with water
  3. Let simmer on stove covered for about 2 hours or until chicken is very tender.
  4. Remove chicken from soup
  5. Skim fat from top of soup and discard
  6. Serve soup with cooked noodles
  7. Add some of the cooked chicken (from which you have removed the bones) to soup if desired
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