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Chicken Noodle Soup Recipe

Serves 8

Per Serving: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat


  • 3 lb chicken pieces
  • 6 cup hot water, divided
  • 2 large stalks celery, thinly sliced
  • 1 cup medium carrots, thinly sliced
  • 1/2 tsp dried basil
  • 1/4 tsp rosemary
  • 1/4 tsp pepper
  • 1 tsp salt (optional)
  • 1/2 cup thin egg noodles


1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
2. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
3. Remove chicken from the bones.
4. Discard bones and skin.
5. Dice meat and return to caserole.
6. Add 2 cups hot water and noodles.
7. Cover.
8. Microwave at High 8-10 minutes, or until water boils.
9. Then, Microwave at High 7-10 minutes, or until noodles are tender.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Pasta / Noodles
Course:First Course
Preparation Method:Microwave
Special Diet:Low Fat

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