Chicken Noodle Soup With Rice

Noodle Soup
Credit: Randy Mayor / Getty Images
  • Total: 2 hrs 30 mins
  • Prep: 30 mins
  • Cook: 2 hrs
  • Yield: 12 Cups (12 Servings)
Nutritional Guidelines (per serving)
566 Calories
23g Fat
24g Carbs
47g Protein
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Nutrition Facts
Servings: 12 Cups (12 Servings)
Amount per serving
Calories 566
% Daily Value*
Total Fat 23g 30%
Saturated Fat 6g 32%
Cholesterol 139mg 46%
Sodium 638mg 28%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Protein 47g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're craving chicken soup, but don't want to go through the trouble of breaking down a chicken, this recipe is for you. This recipe makes clever use of chicken wings, which infuse the broth with lots of flavors thanks to their abundance of fine bones. (Bonus: they're economical, too!) The generous use of vegetables, herbs, and spices makes for deliciously rich broth.

It's family tradition to serve this recipe as part of the Rosh Hashanah holiday meal; for the Passover Seder, the soup gets a reprise but is served with matzo balls instead of noodles. Whether you make your matzo balls from scratch or use a mix, you can cook them in the broth for added convenience.


  • 4 pounds chicken wings
  • 5 quarts/20 cups of water
  • 5 carrots (peeled and halved)
  • 2 celery stalks (with leaves, or 1 celery root, peeled and quartered)
  • 2 zucchini (trimmed and halved)
  • 2 onions (peeled and halved)
  • 2 cloves garlic (peeled and halved)
  • 1 large or 2 small parsnips (peeled and halved)
  • 1 turnip (or kohlrabi, peeled and halved)
  • 1 small sweet potato (or piece of pumpkin, peeled and halved)
  • 8 sprigs fresh parsley
  • 8 sprigs fresh dill
  • 1/2 tablespoon paprika
  • 1/2 teaspoon turmeric
  • 2 teaspoons salt (according to taste)
  • 1 teaspoons freshly ground black pepper
  • 1 package thin egg noodles

Steps to Make It

  1. Place the chicken and water in a large stockpot. Bring to a boil. Skim and discard any froth that develops.

  2. Reduce the heat to low. Add the rest of the ingredients, and partially cover the pot. Simmer for 2 to 2 1/2 hours, or until the vegetables are tender and the broth is flavorful. If the water level dips below the chicken and vegetables while the soup is cooking, add more water.

  3. Remove from the heat. Cool the stock quickly, either by using an ice bath, or by transferring it to smaller containers (each should contain no more than 3 inches, or 76 ml, of soup to ensure rapid cooling) and refrigerating. Refrigerate, covered, overnight.

  4. Skim the fat off the top of the soup. Strain the soup. Reserve the carrots  (and any other vegetables you'd like in your soup). Slice the carrots (and any other reserved veggies) and return them to the strained soup.

  5. Prepare fine egg noodles according to package directions. Drain and set aside.

  6. To serve: Heat the soup, put a tablespoon of fine egg noodles into each bowl, and pour a couple of ladles of hot soup on top of the noodles. Enjoy!