Grandma's Chicken Noodle Soup

Well if you attempt to make this soup, do so using your common sense. If you don't like things salty, well then omit some of the salt, because it is obvious that the broth will pretty much contain any salt needed. I used my own broth from scratch & added carrots (whats chicken soup without carrots?) I used small pasta shells (out of egg noodles - sick of shopping), which I didn't add oil to. Salt to taste after the starch, because that is when your going to need it. Thanks & Happy Holidays!!

Just had a bowl at work for lunch -- delicious! I read all reviews and made the following changes: Used 6 cans reg chicken broth, 6 cans low sodium. Brought it all to a boil and added 1 cup each chopped onion, celery and carrots. Added noodles, 2 bay leaves, 1 clove chopped garlic, fresh black pepper and oregano. Added an ENTIRE rotissierie chicken and covered. Simmered fifteen minutes and then took chicken out, removed meat and put back in pot. Simmered thirty more minutes. I'm taking it to a sick friend today -- it does make a TON so next time will freeze some for this winter. I'm usually not one to change recipes, but followed other's advice and it turned out great -- not too salty as so many posters have noted. The key is using half low sodium chicken broth.

Good standard chicken noodle soup. Save yourself a step...don't pre cook the egg noodles. Throw them in about 15 mins. before you plan on serving. Cooking the soup longer wont hurt it and you'll be minus one pot for clean up!

With a few tweaks, this was hands down the best chicken noodle soup I have ever eaten. My changes were: Saute the onions and celery with GARLIC in 2T butter until lightly golden, then add in the broth. Add 1T butter, black pepper, dried basil, and just a dash of cayenne pepper to the broth. When the broth is boiling, add in a whole cooked rotisserie chicken you pick up from the store. Cover and let simmer for 5-10 minutes. Remove the chicken and take the meat off the bone, shredding to the consistency you like. Meanwhile, add the egg noodles directly to the broth. There's no need to cook them separately. When the noodles are close to being done, add in the shredded chicken and chopped green onions. Let boil until heated through and the egg noodles are done. This was seriously delicious. I didn't have poultry seasoning on hand, so I'm not sure what I was missing with that flavor. The rotisserie chicken gave it plenty of flavor, though. I also used low-sodium chicken broth and did not add ANY extra salt.

Sorry, but I just don't see what's so great about this particular recipe. Can't figure out what everyone's raving about. It's good, but not great. You don't need oil to cook pasta, the oil just floats to the top of the water. Just stirring the pasts every so often while it's cooking is sufficent. And you don't need salt to cook your pasta either. And the AMOUNT of salt called for in this recipe! WOW! Who needs all that salt? There's plenty of salt in the canned chicken broth. Even if your using homemade broth, you still don't need that amount of salt.

I have made this soup 5 times now and everyone can not get enough. I even give it out to friends. We're not big on salt so I think it's safe to say a teaspoon is plenty. I bake 6 chicken breasts (with skin and bone) first, and cube the meat as soon as they're cooled. I also add carrots. College Inn chicken stock is the stock to use! and Mullers extra wide noodles. They stay firm. I throw in a couple of the breast bones when simmering for more flavor and remove later. What a wonderful soup!

Now I remember why I have always stuck to my mom's chicken noodle soup recipe...this was a disaster! I read the reviews carefully and omitted the salt, added extra celery, 1 1/2cup cut carrots and reduced the broth to 10 1/2 cups. However, although I was going to add potato flakes instead of cornstarch, I put the potato flakes away and used cornstarch. I poured the "mix" in slowly but a chemical reaction occurred causing the soup to "foam" over...I lost apprx another cup and a half (which is now all over my stove). Still, I wish I would have used potato flakes because the cornstarch gave the soup almost a "fishy" flavor. Oh, most of all, chicken broth itself is high in sodium so even though I omitted the salt ingrediant, there was plenty in the 9 cups of broth left....can we say sea water? TOO SALTY and I wasted a lot of ingrediants!! Sorry, will not make again nor will I recommend!

The grandmother who threw this recipe together has got to be long dead from high blood pressure. The amount of salt in this recipe is absolutely ridiculous. Completely drop the 1 1/2 tablespoons of salt and add some carrots and a few dashes of pepper and the recipe gets 4 instead of 3 star.

When I get home after traveling, I have neither the time nor the desire to make a “fussy” dinner. Nor did I want a quick stop at McDonald’s or Subway as we’re inclined to do from time to time. Besides, Hubs is sick with a cold and chicken soup seemed the right thing to make for him. I’ve made chicken or turkey soup with poultry seasoning before so I already knew I’d enjoy that addition in this recipe. It was the cornstarch, frankly, that was the deciding factor in choosing this recipe. I knew I’d adapt this a little – I don’t EVEN like onion in chicken soup so I left it out. It gives the soup almost a sweetness that I find unpleasant. I made up for it with extra celery and some fresh mushrooms. I did add some sliced carrots, but only a little. I don’t like the sweetness of carrot in my chicken soup either, so it was simply for a punch of color that I added it at all. The cornstarch was not enough to thicken it, but just enough to give it a certain velvetiness. Nice. I finished it off with some fresh, chopped parsley (and a little grated Parmigiano-Reggiano for me!) This was a nourishing, tasty and comforting chicken soup in a fraction of the time as homemade – and darn near as good.

I haven't made this yet, but I plan to. It sounds good with a few changes to accomodate my families personal tastes. Everyone is complaining about the salt content. Quick trick...If it has to much for your taste throw in a peeled raw potato or 2 and boil about 10 minutes. The potato will soak up the salt and you can start over with seasoning it, instead of throwing an entire batch of soup away. Make sure to pull the potato out and discard. Hope this helps!

Excellent soup. I am a soup lover and this one is tops! Ialso added carrots.

This recipe is awesome! For those of you that thought it was too salty...let me explain why! The chicken broth is HOMEMADE! You season it yourself unlike the store bought stuff that is packed with sodium. I made this with my own broth (Take a pot and fill it with water. Add your chicken bones, skin and all. Add veggies such as celery and carrots along with your chosen seasoning. I use a homemade rotisserie seasoning. Stew it all in the oven for 8-10 hours. When done strain broth out and seperate chicken and you've got what you need for this great soup. I use a HUGE stock pot and I usually get 9 quarts of broth out of it. You can can up the extra broth in jars by processing for 20 minutes.) Hope this clears up the mistaken "salty" problem for all of you!

I have been making this for years and never wrote a review...well, it's about time! This is, by far, my favorite chicken noodle soup. I always add almost a whole bag of baby carrots, after cutting them in half. I also add the noodles during the boiling stage. I use a total of 20 cups of chicken broth and a whole bag of egg noodles. Also shake in some pepper. I don't put in any additional salt. I get a rotisserie chicken from Costco and rip it apart and add that. They have the best chickens! That's it - fabulous soup!

the addition of cornstarch makes the flavor blander.Suggestion of leaving out the cornstarch is recomended.

I omitted the corn starch and added a can of cream of chicken soup and a can of cream of celery soup. I've made this a few times now. The first time I thought it was bland, so I tried adding the cream soups for both flavor and as a thickening agent and it made it delicious!

Now I remember why I have always stuck to my mom's chicken noodle soup recipe...this was a disaster! I read the reviews carefully and omitted the salt, added extra celery, 1 1/2cup cut carrots and reduced the broth to 10 1/2 cups. However, although I was going to add potato flakes instead of cornstarch, I put the potato flakes away and used cornstarch. I poured the "mix" in slowly but a chemical reaction occurred causing the soup to "foam" over...I lost apprx another cup and a half (which is now all over my stove). Still, I wish I would have used potato flakes because the cornstarch gave the soup almost a "fishy" flavor. Oh, most of all, chicken broth itself is high in sodium so even though I omitted the salt ingrediant, there was plenty in the 9 cups of broth left....can we say sea water? TOO SALTY and I wasted a lot of ingrediants!! Sorry, will not make again nor will I recommend!

Agree with others - skip the salt, add carrots and don't pree cook the noodles. Otherwise very good, quick, easy soup. Will make again.

Delicious! I have been wanting to make chicken noodle soup and decided on this one based off the reviews. I did read all 300+ reviews b4 I made this soup just to get the average review of what to add and what to take out. I made the soup for my family of 4. I boiled boneless skinless chicken breast and used the broth from the meat as the broth for the soup so I only added one can of chicken broth to the soup and maybe a cup of water (I don't do true measuring, sorry) Based off the other reviews I waited until I added all my other seasonings, chicken, and noodles to the soup before adding the salt and add to taste. I didn't have celery so I used celery seed and that worked out fine. I did add a pinch of sage and marjoram based off several other reviews. I didnt use the cornstarch only b/c I am use to chicken noodle soup being thin and I didn't want to run the risk of having stew LOL. Overall, this is a good starter soup for those that have not made soup before and feel free to adjust the seasonings to taste. Don't be afraid to add the seasonings that you and your family like. Thanks for a GREAT soup.

This soup is amazing. My family and friends love it. I use all chicken broth for more flavor and egg noodles. A great soup for rainy or cold days.

I just had to sign up to rate this recipe! I have tried several recipes on this site and this one is by far the best!! My very picky 2 year old ate this saying "yummy, mmmmm" throughout dinner and even cleaned his plate. My 5 year old, who doesn't like chicken at all asked for seconds. What I did..I sauteed onions, carrots and celery in 1 tbsp of butter in a frying pan, cooked my wide egg noodles, drained and rinsed in cold water...brought 10 cups of chicken broth and seasoning (omitted salt, but added fresh cracked pepper to the veggies) to a light simmer, added a whole rotisserie chicken for 15 minutes, took out, shredded and put back in broth. Added cornstarch and water, brought back a simmer then added in veggies. Cooked for another 15 minutes and added cooked noodles. I also topped with Grammie Bea's Herbed Dumplings (from this site) for 15 minutes. FANTASTIC recipe!!! This is definately a keeper in my household. Try it, you won't be disappointed.

This was absolutely fabulous! I tweaked it some to make it more of a cholesterol watcher's meal. Here's what I did: 1) Saute onion, celery, 3 medium peeled/thinly sliced carrots with 1 tbsp extra virgin olive oil and 1 tbsp minced garlic until veggies are tender.(Pepper to taste) 2) Add 2 large cans reduced sodium/fat free chicken broth to large boiler and heat to boiling. 3)Add cooked veggies and 1 grocery store rotisserie chicken(with pan drippings) to the broth. Bring to boil and simmer 15 minutes. 4) Season broth mixture with garlic powder, sea salt, pepper, and onion powder to taste. (I used about 1 tsp each) 5)After 15 minutes, remove chicken from pot. Remove breast and thigh meat, chop, and add back to broth mixture. (You can add all the chicken if you want. It will still be great.) 6)Boil about 2 and 1/2 cups of yolk-free egg noodles, drain, and add to chicken soup. 7) Mix about 2/3 cup of corn starch with about 1/2 cup of cold water in separate bowl until dissolved, then add to soup slowly. 8) Simmer at least 5-10 more minutes and eat. **Thank you to the previous poster that suggested the rotisserie chicken idea. It saved so much time and probably cost less than buying raw chicken and cooking ($5.99 cooked fresh that morning!). Be sure to follow the prevous poster's directions and add the pan drippings. Also, you can save even more time buying pre-chopped veggies. It made enough for me to actually freeze some too! Loved it!

Number 1 rule (in my house) when cooking pasta - ALWAYS boil noodles in the broth! Grabs the flavor. So, first, I pre-boiled fresh chicken (which makes extra broth to replace the added water)...removed the chicken & added the 12 cups of chicken broth. brought that to a boil & added the noodles. In the meantime, I sauteed the celery & onion in a very small amount of butter to tenderize & release the flavors. Debone the chicken & add all to the pot except salt...plus carrots & simmered till carrots were done. I added a little more poultry seasoning.

Excellent! My husband wasn't very excited when he found out I was making chicken noodle soup. The first bite he took he exclaimed how amazing it was "I wasn't looking forward to this but this is SO GOOD! oh my god!" He isn't an "eater" but ate a huge first bowl, and went to get seconds. Definitely a winner! Only changes I made was to add carrots and peas!

Grandma, this was fantastic and super easy for a home cooked, weeknight meal! Perfect for working moms and busy families. I didn't have any poultry seasoning, so I Googled a substitute and found this: for 1 teaspoon of poultry seasoning, substitute 3/4 teaspoon sage plus a 1/4 teaspoon blend of any of these: thyme, marjoram, savory, black pepper, and rosemary.

Great Chicken Noodle Soup BASE recipe and for that I give it 4 stars, because it basically makes it full proof GOOD! I've made this about 6 times for my entire family over this winter. I am actually enjoying a bowl right now! We never knew about using corn starch to thicken soup until this recipe. If you are using homemade chicken broth that you get from boiling your chicken then I do somewhat agree on the salt proportions!! But not for store bought chicken broth. I'd say omit most of the extra salt entirely. Also, no need to cook the egg noodles separately, I throw them in the same pot and they cook in 9 minutes. I always add about 5-8 different types of veggies depending what I have on hand, the ones I've tried and have worked deliciously are (potatoes,carrots,celery,zucchini,mushroom,eggplant,tomato,onion,red bell pepper, asparagus tips) I try to sneak in as many!! The ones that HAVE NOT WORKED WELL (cabbage, brussel's sprouts and broccoli). I guess I got too ambitious. As for taste, herbs and such I added: thyme, basil, bay leaves, parsley, granulated garlic powder, paprika, crushed red pepper flakes, and seasoned salt and black pepper. Solid healthy meal every time!!

This recipe is great--although I'm glad I looked at the reviews before making it. I tweaked a couple things and this turned out beautifully. I used half low sodium/half regular organic chicken stock and a whole rotisserie chicken from the grocery store. I also found organic fresh herbs in a "poultry seasoning" bundle (rosemary, thyme, sage). Simmered the whole chicken in with the broth, the fresh herbs, and some fresh ground pepper for about 20 minutes. Removed the chicken and cut the meat into chucks. Added the chicken back with diced carrots, celery, and onion (I sauteed the celery and onion in butter first--yum!) and cornstarch thickener. I added the noodles last and let them cook in the broth, no need to cook them first. I thought the cornstarch thickener was a nice addition--it gave the broth a little more body and smoothness. My husband LOVED this recipe--and I will be using it for turkey soup at Thanksgiving this year!

I made this recipe in a hurry (sick child) and didn't take the time to read what other posters had said. Hence, a overwhelmingly salty soup! Yuck! It was salvagable because I added lots of water to it. (I would have had to add water to it anyway because it was too thick and pasty for my liking). Next time, I will omit the salt (broth adds plenty) and also add carrots. With these alterations it is worthy of a 5 star score.

This is an excellent recipe!! My first attempt at making a homemade soup, and everyone just raved about it! I did make a few changes though. I used less salt, added some carrots, and I also used more noodles. I made this soup for a friend that was sick, and it turned out fantastic.

This is an excellent base recipe! However, I've modified it to make it less salty, more hearty and more authentic. Here's what I do: 1) Change 2.5 cups of egg noodles to 4 cups 2) cut 1.5 tbs salt 3) for 12 cups chicken broth, I basically boil/simmer a chicken for 25 mins, remove the meat, and throw back the bones for another 30 mins and add a few tsps of chicken broth powder to get it to the right taste 4) double up on celery and onions using 2 cups instead 5) add a few cloves of garlic 6) add 2 cups of peas 7) add 2 cups of carrots. Skip direction 1. You can just throw in the noodles when you're done cooking and by the next morning, they'll be tender. And viola, this is a delicious and hearty Chicken Noodle Soup!

This recipe is a good place to start. I thought it strange that it didn't include carrots! So I added 1 cup of chopped carrots, a cup of frozen peas, and some diced red pepper.

I gave this recipe 4 stars b/c I tweaked it a little based on other people's suggestions. I wanted to use a rotisserie chicken since everyone raved about it but since I already had chicken breast I used what I had. To jazz it up I used Mrs. Dash Grilling Blends for chicken. I mixed it with a little olive oil and brushed over chicken on 1 side then put in the oven after it cooked halfway i flipped it over and seasoned it some more. While that was cooking I diced carrots, onion, and celery and sauteed with some coarse sea salt and black pepper and garlic poweder (season to taste). I used low sodium chicken broth and put in 2 bay leaves and a piece of the chicken i cooked (along with pan drippings) in the broth and brought to boil. Once it came to boil i took chicken and bay leaves out and added noodles and a little seasoned salt. once noodles were halfway done cooking i added veggies and the remainder of diced chicken. to thicken it up a little i omitted cornstarch and used cream of chicken and cream of celery soup. about half a can each. I cooked this while sick so i also added a little cayenne pepper to give it a kick to break up my cold and it worked great! The rest of my family ate the entire pot that night!

This recipe is amazing! Best chicken noodle soup I have ever had, and sooo easy too! I took some advise from other reviewers and sauteed onions AND carrots in butter until onions are tender. (I omitted celery as we don't like it.) Added the broth (I use low sodium...it doesn't even need the extra salt) and seasoning, added the chicken, then added the noodles and cooked until noodles were done. Add the cornstarch and water mixture last. Much easier this way. It's great, because you can use turkey or chicken! I make this when I have leftover chicken or turkey from a previous dinner...so all you have to do is cut the chicken up and throw it in! Great stuff...make in a big batch and eat off it for awhile or freeze it!

This was very tasty soup but next time I will make the noodles separately and add as needed because the leftovers were very soggy.

Very nice recipe! I used a rotisserie chicken I picked up from the grocery store for the meat. I used the bones from it to make a homemade chicken stock. Since I didn't use sodium filled store bought stock I definitely NEEDED the salt that was mentioned in the recipe. My guess is Grandma made her own stock, not the stuff from the store. When you're cooking just use common sense when it comes to salt: if you are using salty ingredients like chicken broth, bullion, or salted butter you may have to omit some of the extra salt. I added the uncooked pasta directly to the soup instead of cooking it separately. The extra starch from the pasta thickened up the broth enough that I omitted the cornstarch part. Although when I do cook pasta in general I add a little bit of salt and oil to the water. It keeps the noodles from sticking together in a clump. The only other thing I changed was that I added carrots. For me, carrots are a must in chicken soup! Thanks for the recipe Grandma!

OMG! Grandma did the world good (with a reviewer accomplice) coming up with this recipe! Only things I did differently per preference was I added carrots added more celery and made my own chicken broth. and after reading some reviews I thought the whole "adding an ENTIRE rotisserie chicken with the simmering vegetables then remove after 15 min shred desired amount of chicken add corn starch then add the shredded chicken" was an AMAZING idea. I halved the recipe for 6 . But everyone said this was thet best chicken noodle recipe EVER!

I think this was the best chicken noodle soup I have ever made! I had a friend here who is not the complimenting type, and after one bite she was like,"Wow, how did you make this?" Mu husband had a similar reaction. I did make some changes based on the reviews. I pretty much did the same thing as reviewer "Linda Lobo"..... used a rotisserie chicken from the store, added 1 cup of chopped baby carrots, threw the noodles in the soup to cook, added a bit of black pepper. Left out the poultry seasoning, salt, and forgot the cornstarch mixture but I dont think it mattered! Using the rotisserie chicken was the BEST suggestion by others, it saves time and packs so much flavor!

LOVE LOVE LOVE THIS SOUP! We add 1 cup carrots, use a rotisserie chicken for the meat (and boil the carcass for extra amazing broth), and use wide amish style noodles. SO GOOD!!

I loved this recipe, I added 1 cup chopped carrots, and I also used 640z sow sodium broth and 32oz regular chicken broth and added no additional salt as requested in the recipe. I also bought a rotisserie chicken at the deli and broke it into small strips for the 3 cups of chicken. This recipe was so wonderful and I'm glad I reduced the salt. I figured that my family members that wanted the additional salt could add a little to their own bowl. Thank you Corwynn for posting this recipe, its wonderful. The best homemade soup I have made yet.

Very good. I used only 1 tsp of salt and that was more than enough with regular chicken broth. I did not have cornstarch so I used potato flakes instead and just sprinkled them on the boiling soup. I also added a cup of carrots and a tsp of garlic. The family loved it.

Three words for Grandma: TOO MUCH SALT! (I wonder if Granny was related to the Mortons). Anyway, I cut the amount by half and it was STILL too much. Next time I'll just eliminate the salt entirely.

I really loved this soup and even with adding the cornstarch it thickened it a tad and was an excellent consistency. The only thing I changed was instead of chicken I put turkey. It was excellent!!

Yay finally I have a good Chicken Noodle soup recipe. Make sure to add veggies and poultry seasoning.

I doubled this recipe in order to feed a big crowd and found it very easy to make. I boiled a whole chicken, with some celery, carrots and onion in order to make my own stock. To this I added more water, the deboned chicken, and the rest of the ingredients. Really tasty with a minimum of fuss.

A tiny bit too salty, and I used the Swanson Natural Goodness broth that is 33% less sodium. I recommend cutting the salt down to 1 tbsp. I also added carrots. A must!

What I liked about this recipe is that it seemed to have the right combination of broth-to-chicken-to-noodles. However, I really changed the recipe. I took the meat off a rotisserie chicken and simmered the "remains" for 30 minutes in two cartons of chicken broth and with two bay leaves. I strained the broth from that, then added extra broth to make the 12 cups. I put in lots of extras--two carrots shredded on a box grater, 1 clove of diced garlic, 1 tsp. of thyme, 1/2 tsp. of marjoram, 1/2 tsp. of oregeno, some paprika and a sprinkling of pepper. I did add salt since I used low-sodium broth. I like the idea of thickening the soup, but it wasn't clear to me if the cornstarch thickened it that much. When all was said and done, the soup was very good, but still lacking something. I sprinkled more pepper in and that did the trick--delicious! So I'll probably be using this recipe in the future as a basis, but will still tinker around with the spices.

I made this for my daughter's birthday as she requested chicken noodle soup. Also again for guests on New Year's. I added a clove of minced garlic. My children's father is from the Middle East so they're used to heavy garlic in food. I thought it added something without being overpowering.

Made this again tonight for the second time. I always boil the noodles right in the soup, add the whole roasted chicken(bones and all) and simmer for 20 mins or so, and of course add carrots. It's been a hit both times so thanks. Delicious.

A very simple and tasty recipe! I added carrots in along with the celery and onion. I also added basil, oregano, rosemary, and dried parsley to the broth while it was boiling. By the time it took to cook everything, all of my dried seasonings were softened and added a great flavor to the soup.

didnt have much flavor,I followed advise of other reviewers and made with rotisseri chicken. Soup had a very oily taste. I wont make again

I'd give it more stars if I could. This was the best chicken noodle soup I have ever had. My husband and toddler couldn't agree more. I added thin slices of carrots to mine and used 7 boullion cubes rather than chicken broth and let it simmer all afternoon, mmmm! I did have to use a little more corn starch than was called for.

I found this recipe to be average at best. I used canned chicken broth (perhaps homemade broth would have been better?) and found the overall flavor to be ok, but not great. I agree with other reviews that it was too salty, and I didn't really like the flavor of the poultry seasoning in this recipe. I wouldn't make this recipe again.

Since several reviewers remarked about the salt, I used low-sodium broth and omitted the salt. I also added a couple of carrots and left the celery leaves in while cooking. I prefer shredded to diced meat in my soups, so that was another alteration I made. I'm often flummoxed by solid ingredients that have liquid measurements, e.g. "a cup of diced (whatever). How many onions will create 2 cups of chopped onions? How much chicken do I have to defrost to get 3.5 cups? I can't tell you how many measuring cups I've destroyed trying to jam frozen chicken breasts into them. So I just took wild guesses. I used three boneless chicken breasts (20 oz total), two baseball-size onions, and three largish celery stalks. It all seemed to work out just fine, but this is probably one of those recipes where you have to miss the measurements by a lot before you really make a mess of things. Terrific soup. I see myself making this one twice a month for the upcoming cold season.

This was really good. Did as another reviewer suggested and took the meat off of a rotisserie chicken boiled in the stock. Also added some additional breast meat, sliced carrot, garlic powder, white pepper and some salt at the end.

My husband could not stop saying, "This is so good!" I decided an hour before dinner to make soup and it was so easy - loved it! I used 8 cups of broth and 3 cups of noodles.

This was a great recipe. I made it on a cold, snowy night, and served it with some hot out of the oven crusty french bread, and my family loved it. My 9 year old kept asking "what is that yummy smell" while it was simmering on the stove. I used a whole rotisserie chicken, simmered it in the chicken broth, and then removed the skin and bones. I also used a whole bag of egg noodles, and added carrots. I didnt see a need to use the cornstarch. I agree with others who said you may need more broth for leftovers the next day, because the noodles did soak up a lot of the liquid. Thanks for sharing!!

This soup is good but I agree with other reviewers-way too much salt! I would recommend not adding any - your broth should have plenty. I used a homemade stock from this site. I used macaroni noodles and just added them to the pot along with the veggies, then I covered and simmered for only ten minutes. There is no need for the extra fat from the oil, or an extra dirty dish! For color, I added some fresh parsley right before serving.

I love this recipe, it is easy and fast, but tastes like you cooked all day. I didn't use the recommended amount of salt, but just salted it to my taste. This is a recipe for people who like lots of chicken and noodles. Using a rotisserie chicken from the grocery gives it a great flavor, plus there is enough meat left to freeze for a second pot! I will make this often.

I really like this soup. I've made it twice. The first time it turned out perfectly, but the second I doubled the recipe and used a ton of cornstarch and it wouldn't ever really thicken up. I'm planning to freeze the leftovers and when I pull them out add a little more cornstarch and try to thicken it up then. But the flavor is excellent!

Wow this was a wonderful recipe! This was definetly the best soup that I have ever made! The only thing I did different was add carrots. There was a lot of reviews that complained how salty the soup was, but they were probably using high sodium chicken broth or didn't make the broth from scratch. Healthy Choice sells broth that is 98% sodium free. Anyway, you got to try this soup... its easy, delicious, and made enough for a family to get thirds!

My kids and husband loved the taste and the wide egg noodles. Made a huge portion. Wish there was some easier less time consuming way to get the broth without spending a fortune on canned broth. Other than that it is a winner. I froze half of my batch because it made so much, but the noodles didn't fair well. I would freeze half before adding noodles and for a quick supper one night boil egg noodles and add to defrosted soup.

THANK YOU! my family loved this and I have two very picky kids, they each went back for seconds and thirds...The only thing I changed was I added some carrots and cut the salt WAY down. This is a keeper for sure.

I loved the idea of this soup, but I changed a lot of things before I found it to be the perfect chicken noodle soup. I pre cooked the chicken in a skillet with a little water and set it aside to start off. Then I sauteed carrots, celery and onions in a dutch oven before adding the broth and other seasonings. I brought it to a boil and then let it simmer for 30 minutes so all the flavors blended. I then added the chicken and allowed it to simmer another 15 minutes. I added the raw noodles directly to the soup instead of cooking them separate and they were cooked in under 10 minutes. I tried using the cornstarch the first time and it made it way too thick to be a soup, not to mention very starchy, so I omitted it completely the next time and really felt like I was eating a really good homemade chicken noodle soup from back in the day.

Would have been probably a 5-star rating if not for the saltiness. It was way too salty and nobody liked it because of this, however had it NOT been for the salt content being so high, felt it would have been wonderful.Didn't check the other reviews before I made this or would have probably eliminated the salt alltogether.

Easy and a favorite - even with our picky eaters

My fiance asked me to make him chicken noodle soup when he was sick so I came to AllRecipes and found this recipe, which turned out to be perfect. I ended up eating most of the pan instead of him because it was so delicious! Just the thing to warm you up on a cold night.

I'm not sure why everyone thinks this is the best ever...it tastes like every other chicken noodle soup I've had. Actually, it was a little bland. I think a lot more spices/herbs/seasonings would have helped this soup a lot since I used REAL chicken stock. (If you use the canned stuff...there's already a lot of salt, MSG and other stuff in there, so it wouldn't be as bland...or healthy!) Although I did like the cornstarch/water slurry touch. Made the soup a little heartier. Overall not bad, but definitely not the best.

this was the bomb!!!

This was so quick and easy to make, and wonderful. I followed other reviewers' suggestions: *used whole rotisserie chicken, and add to broth right away *added half bag of frozen carrots *added bay leaf, italian seasonings, crushed garlic to broth Came out wonderful. Only thing I would do differently is cut down on the salt. Mine came out a bit salty but I did not use low sodium broth.

very good soup, filling. next time i think i'll add more veggies and probably up the seasoning because it was a little bland in the flavor department, but other than that it was a good base

This is a good recipe. I cooked ingredients in a different order than written. Made my own broth, cooked chicken breast and thigh with seasonings. Removed chicken from broth(to let cool and to cube or shred) then added celery, onion, and carrots to broth, when veggies were almost done I added noodles. Cooked noodles according to doness preferred then added constarch and cubed chicken.

Perfect, fast recipe! I cooked the chicken in curry powder to change it up a bit and it turned out great!

used whole-wheat noodles, and boiled the whole roasted chicken and the juices from the bag, as the other review suggested. Delicious.

Okay, I see all the great reviews but I have to agree with those who said this was too salty (and I didn't even use the salt ingrediant). But I think this wouldn't have been as salty had I used a low-sodium canned broth or had I made my own homemade chicken broth. Using regular chicken broth is high in sodium, which explains the too salty complaints..including mine. I might give this a second try with a different broth.

Fantastic soup! Can't say enough good things about it. If I could give more than 5 stars I would. Halved the recipe to 6 servings and had plenty left over. My husband has been after me to learn to make chicken noodle soup forever and he absolutely loved it! I don't really eat much soup and I thought it was great too! Left out the salt because I couldn't find low sodium broth, but it was just salty enough. Also left out the celery and added carrots. Bought a roasted chicken and boiled the meat with the vegetables. Also cooked the noodles in the soup. The best!

This soup is alright, I mostly like that it's quick and easy to make and yet still has a fair amount of flavor. Maybe with the right noodles I would like it just a bit better though.

I love this soup!! I just wish that it would freeze better, the noodles got mushy after I thawed them!

LOVELY! WONDERFUL WITH EXTRA WIDE EGG NOODLES AND A SWILR OF CREAM ON TOP! MY HUSBAND SAID IT WAS ALMOST WORTH CATCHING A COLD FOR!

Flavorless

Bland.

Delicious and very easy to make. I get the chicken from a roasted chicken at the local grocery store. The chicken is delicious and makes this even easier to make.

Liked the ease of cooking. Had to cook a whole chicken breast in the broth. Poached for about twenty minutes. Removed chicken from the broth, then the meat from the bones, diced and added to the recipe.

Best homemade chicken noodle soup I've ever had! I left out the extra salt and the oil. Added peas,carrots & pressed garlic and sautéed them with the celery and onion to soften before adding to the broth. I Put the entire rotisserie chicken with 3 bay leaves in the pot and boil for 10-15 mins. Adds flavor! Remember to remove the bay leaves. I'd make this again!

Thought this was a great chicken soup recipe. I only added a dash of salt instead of recommended amount. I also added baby carrots and frozen sweet corn. Turned out great. Do not leave out the poultry seasoning. It definitely enhances the flavor.

I made this for a friend with a sore throat she loved it. I used a whole rotisserie chicken like someone suggested. Added in spinach, a bit of pesto, garlic, carrots, mixed veggies. Even the neighborhood girl said it got her to eat her veggies happily.

I'm not a fan of canned chicken noodle soup, because my mother always made us yummy homemade chicken noodle. My mother passed away when I was young and so I could never find the recipe she used with the *frozen* egg wide noodles (I prefer the frozen ones) until I came across this recipe!! This nearly tastes just like my mother's, except the way I make it is slightly different, as my mother did. Instead of using a saucepan or Dutch oven, I use the crock pot for those ingredients to cook all day. However, I use organic chicken broth, a couple cubes of chicken bouillon, a package of chicken tenders (whole, not diced, as they will shred nicely for you at the end of the day), chopped carrots/celery, and a little onion powder in place of the strong taste of regular onions. When it's time for dinner, I follow the first and third part of the directions exactly, except it's added to the crock pot, of course. I let it heat through for about five or ten minutes and serve with crackers. I'm so thrilled to have ran across this recipe, as it tastes a lot like my mother's! Mmmmm, delicious! Perfect for all sorts of occasions! My family loves it! Thank you so much, Corwynn!!

This is a great base recipe. I really like the flavor.

Great recipe. I also added 1 cup of sliced Carrots, some ground Black Pepper and a about 1 cup additional Egg Noodles.

Looks like a good recipe but I always add fresh diced carrots. Also, we found that if you're not going to finish the soup at first serving, add noodles to each bowl. The noodles tend to soak up the broth thus having to add water when re-heating.

Very Good! Simmered what was left of a roasted chicken for 1 to 2 hours in 5 cups of broth/water mix. Added one chicken bouillon cube for additional flavor. Remove from heat & cool. Pick chicken from bones & return to broth; discard bones. Chill overnight. Next day about 1 hour before serving, melt 3 T. butter & splash of oil in 3-5 quart pot; add 1 onion, coarsely chpd & 1 bunch of chopped celery to butter/oil mixture in pot; salt & pepper and stir occasionally for about 15 min. Add the chilled broth/chicken; stir in 1 frozen bag of mixed veggies and additional canned broth if needed. I use 3 min. noodles so they can be added just prior to serving. I did add 1 t. smoked paprika; nice slightly smoky flavor; add more if you want a stronger taste.

I love this recipe. I added a Tablespoon of dijorn mustard to the cornstarch mixture and it gave the soup the "what is that " taste. My family loves this soup.. Thanks for sharing.

This chicken noodle soup is excellent. I roasted a whole chicken (30 mins in the microwave in a pampered chef roaster) seasoned with sea salt, pepper and garlic. Then put the whole roaster & juices in large pot with the low sodium chicken broth, carrots, celery and seasonings. I didn't have time that night to pull the chicken off of the bone, so I put everything in the refrigerator until the next day. Next day - pulled all chicken off of the bones added to the soup in a crock pot I let it simmer for 4 hours. Added the noodles at the very end - let it all heat through and served. It was excellent! I did find that the chicken and noodles do absorb a lot of the broth if you put the leftovers in the fridge, so have some extra chicken broth on hand to add later on if you need to.

Very yummy. I could tell right away this was too salty w/out even trying it, so I read the other reviews and did the following: 6 cups regular broth, 6 cups low sodium broth, no salt. Added 1 cup of sliced carrots, 2 cloves of minced garlic, 2 bay leaves, some freshly ground black pepper, and a whole "naked" (i.e. no spices) rotisserie chicken. Boiled it for 15 min., then removed chicken, tore meat into little pieces and added it back into the soup. I made the egg noodles separately and added them before serving. Oh, I also forgot about the corn starch, but it was still delicious! Next time I might try a non-egg noodle to see which is better.

This is a delicious soup. I make the rotisserie chicken version (omit poultry seasoning, add a whole cooked rotisserie chicken & juices to the broth with the vegetables, simmer for 15 min, remove chicken, cut up meat and put back in). My husband and 3 year old son love this soup and this recipe makes enough for dinner and a few days of leftover soup - perfect for lunch or afterschool snack!

This soup is the best! I added 1 cup of carrots and 1 cup of parsnips in addition to the onion and celery. I steamed the carrots, parsnips, and celery for a bit to soften them up. I used a rotisserie chicken and boiled it in the broth as others suggested. The flavor was fantastic. If you use a rotisserie chicken, I suggest using half the poultry seasoning as others have suggested. It was a bit on the salty side. 5-stars indeed!

I have to agree, this is the best chicken noodle soup I have ever eaten! We made this for 150 people at our Lenten Soup and Sermon, and got soooo many compliments. Even gave the recipe to everyone in the kitchen and some in the crowd! We too added carrots. I love this recipe site.....it is so nice to just put in a number and punch a button and have the recipe for the number of servings you want. My compliments to your Grandmother!

This is definately a keeper ! I did not add any salt per other reviews. The soup was plenty salty with the broth. I did however add black pepper to taste and I also sauteed the celery and onion with 3 cloves of garlic and the poulty seasoning(this really brings out the flavor in your spices) in evoo then added the broth to that. I also used a store bought rotisserie chicken- per other reviews. Yummy.

I had to make a quick soup for a friend who was not feeling well and this soup was an absolute hit!!! I made it again the next day for my family. Delicious!!

Very tasty soup, and easy to make. I added larger amounts of onion, carrot, and celery, because I like a heartier soup, and thickened with dried potato flakes instead of cornstarch. I didn't use 12 cups chicken broth, because my pot wouldn't hold that much, and I used Reames (frozen) egg noodles. I also added fresh parsely and garlic. I will use a different type of poultry seasoning next time - the kind I have is made by Corning Revere and has a strong thyme flavor, which I am not fond of. But overall, definitely very good.

This is a GREAT soup! It is so easy to make! I made a couple of changes. I first put the broth, seasonings, celery, carrots and the whole chicken (as rec. by others) into a crock pot. I really wanted to capture the flavor of the chicken! After a few hours I pulled the chicken out, cut the meat off and added it back to the pot along with the noodles, water and starch! Then I just waited for the noodle to get done (about 20 mins.)! It turned out GREAT! I love it and will be making this again!