Ingredients2 h 5 m servings
- In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
ReviewsRead all reviews 64
This soup is super-tasty ans super-easy to make! My whole family loved it. I used ~10 skinned chx legs & 2 cans low-sodium chx broth (instead of boullion) and then added water to bring the liq...
my husband absolutely loves this recipe, just plain easy standard chicken noodle soup. it is easy to make, and i love it too.
My family loved this. I did use a whole onion, a heaping tablespoon of mined garlic and a little bit of red pepper.
This was a super easy recipe! I had a 5.5lb pkg of legs/thighs and they did the trick for 2 whole pots of soup. I altered one pot by adding an 1/8 tsp cayenne pepper, 1/2 tsp. cumin and just a...
Highly recommend this recipe!!! I used 1/2 box farfalle instead of noodles. To me, this wouldn't have been nearly as good if I had used a ready-made rotisserie chicken or even only chicken breas...
I followed the recipe exactly, and everyone loved it. I served it to my mother who just had surgery, and she loved it too. Much better than anything you can buy in a can. No need to mess arou...
i used college inn chicken broth instead of boullion and water. i also used the frozen peas like someone else suggestd. it came out great. i have never been successful at making chicken soup unt...
This recipe was great! I didn't have a whole chicken so I used about 2 pounds of frozen chicken breasts and a little more bullion since there wasn't as much fat to create the broth.