Chicken Stock and Chicken Noodle Soup Recipe

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Chicken Stock and Chicken Noodle Soup
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  1. Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot. Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.
  2. Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
  3. Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.
  4. Put a strainer or colander over a large pot and carefully pour in the stock; press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups; if not, add some water. Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)
  5. Put the pot over medium-high heat. Bring it just to a boil, then lower the heat so the liquid bubbles steadily. Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10-30 minutes).
  6. Stir in the pasta and the reserved 2 cups chicken; adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5-10 minutes). Taste and adjust the seasoning, garnish with the reserved celery leaves, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4361.12 Kcal (18259 kJ)
Calories from fat 2471.14 Kcal
% Daily Value*
Total Fat 274.57g 422%
Cholesterol 1707.43mg 569%
Sodium 1597.51mg 67%
Potassium 4975.23mg 106%
Total Carbs 102.09g 34%
Sugars 20.82g 83%
Dietary Fiber 13.82g 55%
Protein 344.36g 689%
Vitamin C 95.5mg 159%
Vitamin A 2.2mg 72%
Iron 21.1mg 117%
Calcium 428.2mg 43%
Amount Per 100 g
Calories 166.64 Kcal (698 kJ)
Calories from fat 94.42 Kcal
% Daily Value*
Total Fat 10.49g 422%
Cholesterol 65.24mg 569%
Sodium 61.04mg 67%
Potassium 190.11mg 106%
Total Carbs 3.9g 34%
Sugars 0.8g 83%
Dietary Fiber 0.53g 55%
Protein 13.16g 689%
Vitamin C 3.6mg 159%
Vitamin A 0.1mg 72%
Iron 0.8mg 117%
Calcium 16.4mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 109.3
  • 112

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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