Chicken Noodle Soup

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*Credit: 2016 Nutrition and Fitness Calendar Photos from Iowa State University Extension & Outreach Staff

Before I started the January 2016 Losin’ It Program, I was able to partner with The Ohio State Expanded Food and Nutrition Education Program (EFNEP) to tie in the nutrition side of exercise. The program went for 8 weeks, helping educate individuals/families on how to make better food choices, &┬ásaving money.


2 Chicken leg quarters

6 cups water

1 tablespoon dried parsley

1 tablespoon Italian seasoning

1 teaspoon pepper

1/2 teaspoon salt

1/2 cup chopped celery (about 1 rib)

1/2 cup chopped onion (about 1/2 onion)

2 cups sliced carrots (about 4 carrots)

2 cups whole grain wide egg noodles (2.5 oz)


  1. Put chicken & water in a large stock pot. bring water to a simmer (slow boil). cook until chicken reaches 165* F (10-15 min)
  2. While chicken is cooking, clean and chop veggies
  3. take chicken out of water with tongs or fork. Cool in refrigerator about 5-10 min.
  4. add parsley, Italian seasoning, pepper, salt, celery, onion, and carrots to the pot of hot water.
  5. once chicken is cool enough to handle, remove bones and skin from chicken and discard. cut meat into bite-sized pieces and add to the pot of hot water. Bring to a boil.
  6. when water is boiling, add noodles. cook according to package directions or about 5 min.

Clever Ideas/Tips;

  • Any chicken part may be used for this recipe. If using boneless, skinless chicken breasts, use only 3/4 lb.
  • Soup freezes well. Make ahead & freeze for a cold or sick day.
  • other seasonings may be used instead of the parsley and Italian seasoning.
  • if you prefer, remove chicken skin BEFORE cooking. This will decrease fat and calories slightly.