Recipe: Classic Chicken Noodle Soup

I've been cooking a lot this week. On Wednesday I roasted my very first chicken (easy) and then made homemade stock (surprisingly easy).

All the effort was geared toward the end game: Chicken Noodle Soup.

I never made it before from scratch and it's soup weather, so I looked up the recipe at WW.com.

It was very easy and delicious, and 1.5 cups/svg is a decent deal for the 8 Points. I ate it over two days and then froze the rest. Will definitely make again.

WW Classic Chicken Noodle Soup

3 pound(s) skinless chicken drumstick, or/ and tights, trimmed of all visible fat (I substituted 1 lbs of roasted chicken)

6 cup(s) water (I substituted chicken broth)

 5 medium carrot(s), cut into 2-inch pieces (I doubled the carrots)   

 3 stalk(s) (medium) celery, cut into 1-inch pieces   

 2 medium onion(s), each cut into 8 wedges   

2 clove(s) (medium) garlic clove(s), minced   

1/8 oz parsley, about 3 sprigs, falt-leaf variety   

1/8 oz thyme, fresh, 2 fresh sprigs   

2 leaf/leaves bay leaf   

1 1/2 tsp table salt   

1/4 tsp black pepper, freshly ground   

2 cup(s) uncooked egg noodles (I used No Yolks brand)

1/4 cup(s) parsley, flat-leaf variety   

Bring the chicken, water, carrots, celery, onions, garlic, parsley, thyme, bay leaves, salt, and pepper to a boil in a Dutch oven. Reduce the heat and simmer, covered, until the chicken is no longer pink inside and the vegetables are tender, about 45 minutes. Discard the parsley, thyme, and bay leaves.

Remove the chicken from the soup. Skim any fat from the top of the soup with a large spoon. Add the noodles and return the soup to a boil. Reduce the heat and simmer, uncovered, until the noodles are tender, about 5 minutes. 


When cool enough to handle, remove the chicken from the bones. Cut the chicken into chunks and return 2 cups to the soup. Reserve the remaining 2 cups chicken for another day. Sprinkle the soup with the chopped parsley just before serving. Yields generous 1 1⁄2 cups per serving.