*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Three stars for taste but the broth was full of congealed protein from the chicken. It looked so unappetizing that I threw it out. As I learned today the chicken must be sautéed first to avoid floaters. This recipe really should include that information.
Gluten sensitive folks - It was quick, easy and very good. I made it gluten-free with brown rice spaghetti for the noodles, and it was much better than I expected. I made a few changes: sauteed onions, garlic, carrots and celery salt (instead of celery) with the sautee function and then added the chicken and broth. My husband wasn't interested, but he had a taste and then helped himself to a bowl. It's a perfect replacement for canned chicken noodle for those who can't eat gluten.
I read the reviews before making this and I’m thankful I did. I did change some things. Instead of putting everything (minus the noodles) in at once, I sautéed the chicken and the onion with some minced garlic for about 5 mins, then added the rest (again minus the noodles). I also upped the amount of broth to 8 cups. I did make it with 6 cups the first time and it seemed lacking in broth. I also use Better Than Bouillon instead of broth out of a carton. It is a delicious soup!!
Pretty simple recipe. All 4 of my kids inhaled the soup. Added frozen pre-shredded chicken at the same time as the egg noodles to save prep time. Rounded up from 6 to 8 cups of broth and 2.5 cups of noodles without any issues.
I thought this was a good simple recipe. I didn't have a lot of time so I just threw everything in the pressure cooker including the noodles! (I used spaghetti rather than egg noodles) and I just threw in the chicken breast whole and sliced it after everything was pressure cooked and then put the pieces back in the pot. All of these recipes say you have to cook your noodles separate but our stove was broken and things take forever to sautee in my pressure cooker so I took a chance and pressure cooked the spaghetti noodles at the same time worked great!! I also added some extra Italian mix seasoning. Easy and tasty!
Came out great!! The only thing I changed was I used 1 boneless skinless chicken thigh and 1 boneless skinless chicken breast. I noticed that the recipe neglected to mention that the chicken wan uncooked.
Very quick to fix with very good results. I'll make this a go-to recipe when I'm in a hurry to fix a light supper and haven't really planned anything. (Defrost chicken in micro while preparing veggies.) Serve with a salad. Voila!