Quick and Easy Chicken Noodle Soup
A chicken noodle soup recipe that's a very easy, very good substitute for when you don't have time to make your soup totally from scratch.
A chicken noodle soup recipe that's a very easy, very good substitute for when you don't have time to make your soup totally from scratch.
This is so easy to make and so good! I cook the chicken breasts in the broth to make the broth a bit richer, then build the soup from there.
I used all chicken broth (part homemade & part store bought broth in the box) Used fresh basil and fresh oregano from my garden and threw in some dried herbes de provence(an incredibly versatile herb mixture)Sauteed the sliced carrots with the onion and celery. Made the recipe for 8 and that made generous servings for 6 people. Everyone had 2 bowls. Delicious. Served with big green salad, rolls, fresh fruit and brownies for dessert.
I followed the recipe only adding 6 cloves of minced garlic. I used homemade chicken broth/vegetable broth and I used the "No Yolks" egg noodles. After tasting it, I did increase the basil and oregano. This was quick to make and quite comforting for someone who's been sick for what seems like ages. Next time, I'll increase both the onion and celery as I like a chunkier soup.
My friend told me last week that I needed to check out this web site. So I did and join the same day. Today my daughter was sick when she got up. I got on the web site to find a chicken soup recipe and found a lot of them. This one is so easy to fix and that's what I was looking for. My daughter is not a good eater and when your sick your really don't feel like eating. She has had 2 bowls now. My husband and I also loved it. I did put 1 cup of celery, onion, and carrots. It was so rich and hearty. Thank you for this submitting this recipe.
This was the first homemade chicken noodle soup I ever made. It is VERY GOOD! I was expecting something different than the way it turned out, but it is delicious all the same. I did nearly doubly the noodles and I doubled the veggies. The only problem I had was that the noodles lost their spiral shape when the soup was done--they cooked too long. I may cook them separately next time. I have to say...while I am sure there are better recipes out there somewhere, this one is quick, cheap, and easy! And as another reviewer said, it makes me not want to buy another canned chicken noodles soup again. And I don't think that I will unless I have to! I really like this! Good and flavorful!
Excellent chicken noodle soup recipe. Very easy and has a homemade taste. I did not cook the chicken first. I simmered it in the broth with the vegetables for more flavor. Used frozen egg noodles and added garlic. Also added two cans of condensed cream of chicken soup for a creamier soup. I would recommend tasting it before adding salt, it may not be necessary to add salt if not using low sodium chicken broth.
This is what I did that someone else said to do and it was the BEST!!!!!! in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.
This soup was loaded with flavor. I made the 6 serving recipie and my family was begging for more. I would definitely at least double it! Very quick and easy. Will definitely make this again.
Everyone loved it. Kids too!!! I didn't have any vegetable broth so I used only chicken broth and added an 8 oz can of tomato sauce. I used acini de pepe instead of egg noodles. Everyone thought it was from scratch. This is my new favorite. Thanks!!!!!!
Love the recipe with my tweaks! I've made this quite a few times now - usually in the slow cooker. I skip sauteing the veggies ahead of time and just dump everything in the slow cooker. I use 2 boxes of the 32 ounce chicken broth and omit the vegetable broth. I add the spices already included in the recipe and include a dash of cayenne and a liberal sprinkling of parmesan cheese. I then throw in 2 frozen chicken breasts - some may want to add 3, but 2 is fine for my family of four. I let cook on high for about 4 hours. After the 4 hours most of the chicken has already fallen apart into pieces, what ever hasn't can easily be torn apart/separated in the slow cooker before serving.
This is so easy, and I've made some changes to make it even easier. Saute the carrots along with the onions and celery. After adding and heating the broths, add raw cubed chicken breast pieces and simmer for 20-30 minutes. Ten minutes before you are ready to serve, add egg noodles. Simmer for 5 minutes and then turn off the heat. Let the soup sit for five minutes more. Only one pot to wash!
Not bad but definitely needed more spices. I also preferred this soup the next day reheated when all of the ingredients had marinated a little longer.
This recipe is good, except that the already cooked chicken breast will be dry and mealy by the time you cook it another 20 minutes. Consider using whole boneless skinless thighs, cook in the broth for 20 minutes, remove, chop, return, and cook perhaps 5 minutes longer.
This has become one of my favorite chicken soup recipes--easy, hearty, and flavorful. I increased the veggies to 1 cup onion, 1 cup celery, and 2 cups carrots. Also, I like the richness that broth takes on when I use uncooked chicken, so I added four boneless, skinless thighs and simmered them with the vegetables for 20 minutes, removed them to cool, shredded the meat, and returned it to the pot. Instead of noodles I used elbow macaroni, since that's all I had on hand, but I didn't want it to soak up the broth so I boiled it separately and added it to the soup along with the shredded chicken. Yummy, yummy with a big salad and sliced French bread. Thanks for a great recipe!
Excellent, especially with the tricks I used that made this a 1-pot meal! I used 1 onion, 3-4 celery ribs, and 4 medium carrots for the veggies, diced them sauteed them all together until the onions were translucent, then added 2 Tbl minced garlic and sauteed a minute or two more. Meanwhile, I cut raw chicken into bite-sized pieces, then threw it in the pot with the veggies. Added 5 cans low sodium chicken broth, basil, oregano, pepper, and poultry seasoning, and simmered for about 15 minutes. Then added in about 2 c egg noodles and simmered for another 8 minutes. Mixed 2 Tbl. cornstarch with 1/4 c. water, and poured that in, and simmered another 1-2 min, until slightly thickened. Removed from heat and swirled in 1/2 c. fat free half-and-half. Delicious, thick, creamy, satisfying, and only one pot to clean!
I've been making this for years. I also put ground thyme and ground rosemary to sweeten it. I don't precook the onion and celery. I cook them with the chicken and carrots. The chicken is already chppped and don't take that long to cook. They don't get soft and mushy. They have a lil firmness. To thicken the broth a lil I use 1/4 cup of corn starch and 1/4 cup of water. Stir that before adding to broth then when broth is boiling add it. I throw in the noodles 10 minutes before it's done.
Very Good! I am not a big chicken noodle soup eater but hubby is and he made it for dinner...was very good.. added some exra garlic to it and couldn't believe how yummy it was.
Good, but nothing extraordinary. Great base to start from. Thanks!
Awesome and fast, just, at the end I only made a tomatoe sauce with, 2 tomatoes, 1/4 onion, 2 garlic cloves and salt put on the blender, and then to the soup , try it , you don`t be dissapointed!!!
This was my first try at chicken noodle soup and it was so good. Figured with it being 16 degrees outside and having a killer sore throat, this was the perfect thing to make. I didn't measure exactly. I used double the amount of veggies. Diced up uncooked chicken and cooked along with all veggies including carrots with some garlic and s&p. Used a 48 oz box of chicken broth and a 32 oz box of veggie broth and added 1/2 tsp dried thyme. I also cooked my noodles separately. So easy, so good, and really hit the spot. Thanks so much!
BRAVO! This recipe is exactly what it claims to be... Quick and easy! The word fabulous should also appear in this title! I added the carrots in the skillet with the onions and celery as suggested and it turned out perfectly. I bought a rotisserie chicken and shredded the meat... DELICIOUS!!! Worthy of more than just 5 stars! This one's a keeper!
SO good! Everyone in the house enjoyed it...even my daughter who is very hard to please. :-) I put it in the slow cooker and then added the noodles about 1 hour before serving. Great flavor! Will for sure make this again.
Made as written I give this a 4 star rating however when adjusted for our tastes this becomes a 5 star rating in our house. I used homemade chicken stock and I added fresh minced garlic when cooking the onions in a bit of olive oil and once cooked down I added my carrots and celery to the onion/garlic and cooked for about 5 minuets. I played around with the seasoning a bit also and added some frozen corn to the soup. I made homemade egg noodles using the "Grandma's Noodles" recipe from this site, added during the last few minuets of cooking. Fantastic! make extra to freeze for an easy sick day meal.
Made for my husband last night - I, myself, don't care for chicken noodle soup. He said it was very good. We're both doing weight watchers - that being said, always struggle with finding out the portion size. For those who like to know portion size (to get 6 portions out of a batch), it's 1 1/2 cups each. For 2012 points based on nutritional info - it came out to 4 points per serving & 7 pts for two servings.
This soup is excellent. I didn't have veggie juice so I just substituted more chicken broth. I eliminated the salt because I made the broth with boullion crystals (already more salt than I wanted:). I increased the basil and oregano to 1 tsp. each and added 1 tsp. garlic flakes. Thanks!
Excellent chicken noodle soup! The flavoring is just perfect! Great soup for the winter time and for when you're feeling under the weather. A new favorite for sure!
Super easy! Used some leftover rotisserie chicken and leftover egg noodles so it was super quick too! Made exactly as stated!
This is an awesome recipe! I make it on a regular basis for our family of 6, and love bringing it to families in need of a meal (sick, new baby etc) Everyone is always asking me for the recipe. After a few tries, I did end up increasing all of the veggies to 1 cup each, substituting more chicken broth for the vegetable broth, adding 2 garlic cloves, and a few pinches of thyme and poultry seasoning. I also always double the entire recipe and use a whole rotisserie chicken shredded. To me, the key ingredient is the type of egg noodles that you use. I tried several and then came across Pennsylvania Dutch Kluski Egg Noodles at Walmart. Incredible! My dad tasted the soup and asked me if I made the noodles from scratch because they tasted just like his mom's. Now, they are the only noodles I use for this soup and everyone is happy about that!
As others suggested I was generous w/ the veggies. I also added about 1 c. of frozen corn, 1/4 tsp garlic powder, 1/4 tsp rosemary, & 1/4 tsp thyme (these are rough- pretty much seasoned to taste). In addition, I had used Swanson broth & thought it needed a little pick me up so addded 2 tsp of chicken boullion powder. Aside from my little tweaks this recipe is a great base to work w/ & make to your liking!!
This makes one great chicken noodle soup that is even better the next day! If you're in a hurry though, beware! The prep time says 10 minutes, but it took me over an hour to prepare the soup! I boiled the chicken seperately and then chopped it and addedit to the soup, because when whenever I boil chicken, I get a yucky foamy thing going on on top of the liquid. I also added more noodles, but probably didn't need to... the egg noodles expand a lot!
i sauteed the carrots with the celery and onions, and added garlic cloves. i cut the chicken into 1" cubes, and added them raw after the broths. simmered for about an hour, until all veggies were soft and tender, and chicken was cooked through. i added a dash of cayenne pepper for some zip. cooked the noodles separately, and added them in at the end. VERY good soup, will be my stand by for chicken soup. thanks!
This is the classic homemade chicken noodle soup recipe. The flavor is really rich and delicious. I followed the recipe exactly, including using celery. Add the noodle uncooked to the broth and by the time it is done simmering, the noodles are perfect and the vegetables are soft.
I've made this many times now (the recipe card is burned, actually, from getting a little too close to the element once) and it's always amazing! I became a vegetarian a while ago, so now I make it with just veggie broth instead of chicken broth, and minus chicken. It's still totally delicious! I usually add way more herbs than called for, but that's just because I like my flavors to overwhelm me (:
Very good! I put in 2 cups of noodles and 6 cups of broth. Next time I would add more broth.
This is seriously a good chicken noodle soup recipe. I made it exactly as written- I added salt and pepper to the veggies and a touch of pepper at the very end before serving, and it tasted GREAT!
I left the carrots out of this recipe. Overall, I thought it was too thin. I thickened it at the end, but still was a little disappointed in the taste. I also used homemade noodles as opposed to store bought.
This soup was SOO good! It was so flavorful, yet was very simple to make. I followed the advice of some others and sauteed the carrots along with the onions and celery, while adding 2 T. of mixed garlic. I also cooked the egg noodles separately.
I made a lot of modifications and replaced the chicken with tofu. Very tasty!
I had the breast with skin from a rotisserie chicken. I sauteed celery onion and carrots in butter with a little olive oil. Olive oil will help to stop the butter from burning. Added 3 pressed garlic cloves the last minute. added broth. Removed bones and skin from the chicken. added them with the broth. There's a lot of good flavor in them. Removed them before adding diced up chicken & added that when I added noodles. Didn't have oregano or basil so I used Italian seasoning and 2 bay leaves. If you're worried about not getting all the bones out of the soup tie them up in a piece of cheese cloth. It was just great to go to the pantry & the fridge & find everything I needed w/o going shopping!!!!I did simmer this for a little over an hour before adding cut up chicken. House smells like you've been slaving away all day. 09/04/09 I made this soup again today the same way and it was not has good It was good but not great. I do believe it was because I made my own broth & I did not use a rotisserie ckn. A rotisserie ckn has all the extra flavors in it already. Will definitely make it again but with a rotisserie ckn.
Easy, quick & good. Works well with raw or cooked chicken. Ingredients on hand. Thanks. Lots of good ideas from other reviewers also.
Great idea for a shortcut! I added a little minced garlic and actually cooked my boneless, skinless chicken in the broth before I added the carrots and noodles. Downside to this was the broth wasn't nice and clear--my fault. Thanks for the idea!
I'm so excited that I found this recipe. It's extra yummy, easy, and since I used my crock pot to cook it in, it made the house smell terrific all day! Thanks for sharing!
It was really good~!!! I used raw chicken meats and cooked them with vegetables just to make life easier:) I also added more vegetables and instead of butter, I used extra olive oils to cook the meats and vegetables. Very good!
Yum! I've never made a chicken noodle soup this way. I think I tripled or quadrupled this recipe. I also added onions and garlic to sautee and used a whole leftover roast chicken for the chicken. I added too many spices though but it was wonderful, nonetheless.
Very very good! I used 3 cans of vegetable broth, and 2 cans of low sodium chicken broth. I cut the chicken up and cooked it in the broth for 10 minutes, then added the noddles and cooked for another 10-15 minutes.
FABULOUS!!! I make this recipe all the time and it is a winner. The only thing I do different is to make my own noodles, I love homemade noodles and they are yummy in this soup, and add garlic. The noodles are simple 1C flour, 1 egg, half an egg shell of milk mix and roll out on a well floured surface (very thin) and cut with a pizza cutter into thin strips add to boiling soup and you're done.
I recently made this again and used rotiserre chicken for its flavor- HUGE improvement. I also sauteed the vegetables with butter and garlic and everything tasted great. Definitely will be a standard recipe in my family. The only negative is that egg noodles really lose their firmness after a few days, but I don't think that can be helped unless you use a firmer noodle.
What a keeper! Easy, delicious, even when I accidentally used beef broth in place of the chicken broth...Thanks Vincenza!
Used 1 Tbsp onion powder and 1/2 tsp celery salt instead of the real stuff. Tasted great.
I used chicken flavored "better than Bouillon" it tasted fantastic.
This was delicious and very comforting! I added some thyme, parsley and fresh garlic. I will make this again!
This was so easy and oh, so good!!! I was hesitant about the use of basil being I have never used it before, but, it gave the soup it's definition...definitely don't omit...
Very easy to make, tastes like good old fashioned soup. Company loved it too!
Easy and quick! To give you an idea of just how easy, my husband and I tag teamed this and made it when we both had the flu. He did some chopping, I did the sauteeing. Following others' recommendations, I first sauteed raw chicken cut into bite size pieces, in olive oil. When they were cooked on most sides, I added all the veggies (plus a couple cloves of chopped garlic) and sauteed it for about 10 minutes. Added 2 cartons of chicken stock plus 2 cups water. Simmered 20 minutes, added egg noodles (about 4 cups), simmered another 10, ate! It was a tad on the bland side, but that was good since we were sick and needed something that was easy to get down. That's why 4 instead of 5 stars. 5 for ease and quickness for sure!
I feel terrible only giving this 3 stars after seeing previous reviews. I really wanted this to be good! But I really didn't think this was all that great. I followed the recipe to a T, but it just didn't taste great to me. Maybe I was spoiled with homemade chicken soup, but this just didn't do anything for me, tasted like it was right out of a can. I won't make this again. Sorry!
As Brown Sugar Girl suggested, I doubled the recipe and sauteed the veggies until tender. I cooked the noodles separately and also added thyme and a 1/2 tsp each of salt and pepper, along with 1 tbsp minced garlic, which I sauteed with the veggies. This is my first try at homemade chicken noodle soup and it's a winner!
This was very good. I sauteed 2 cloves of garlic before adding the vegetables. I used a 32 oz box of chicken broth and a 32 oz box of vegetable stock. I cooked the chicken in the slow cooker and shredded it.
I have made this recipe several times for sick friends and family and everyone just raves about it! I buy a rotisserie chicken and pull all the meat off. Quick, easy and so delicious !!
EXCELLENT! Here are a couple of my recommendations: 1) Double the Onion and Celery 2) I use 20oz of Chicken Breast 3) Cook the chicken for 20 minutes IN the broth/veggie mix, don't worry about pre-cooking it. Once it's cooked, take it out and chopped into bite size pieces. 4) Add the cooked chicken and noodles into the pot and cook for 10 minutes or until noodles are done. Saves time and tastes great! Low Sodium Chicken Broth worked great for me...I'd rather slowly add salt and have control over how much goes in. Enjoy! I know I did...
This is my first time making chicken noodle soup. We all loved it! So easy to make. I used Tyson chicken breast tenders which made it even quicker to make. Will definately be making this again.
I REALLY LIKED THE FLAVOR OF THIS SOUP. INSTEAD OF USING EGG NOODLES I USED SPAGHETTI NOODLES AND BROKE THEM UP INTO LITTLE PEICES. NEXT TIME I WILL ADD A FEW VEGGIES.
Other than doubling, using frozen home style egg noodles, and cooking fresh boneless chicken in the broth first, I swear by this recipe for the best chicken noodle soup. I'm asked to make this often (somethimes much more than I care to) but it's great. If trying for the first time, I hope you agree.
My boyfriend said it was the best chicken noodle soup he had ever had. I used about twice as much chicken and vegetables as noted because we like chunky soup. Also I used fresh garlic, and Italian Seasonings. I recommend adding the carrots immediately with the butter, garlic, onions and celery so that they become tender. Delicious!!! Tastes great as leftovers as well!
Was looking around AR.com to find a recipe that didn't have stock from scratch-- who has the time? So, I finally found this one where I used canned chicken & Veggie Broth and it was perfect! Followed it to a T except: I also sauteed the carrots with the onion and celery-- it helped soften them. I also added lots of garlic & sauteed that, too. I waited til the onions were translucent and then threw in the broth. Cooked it over 20 mins (I like my veggies soft, like the canned version) and added a 1 cup of water to compensate for evaporation. I was worried that it would water down the broth but it didn't at all. I ran out of chicken broth (used 4 cans instead of 5 total) so that extra cup of water was needed. Instead of noodles I cooked matzoh balls in a separate pot since I like those better. Added the balls (already fully cooked) right before serving. Perfectly delicious! Too Jays matzoh ball soup can eat it's heart out!
Surprisingly good for being this easy. The family loved it.
Literally the first thing I ever cooked... so easy and so yummy. Next time, I will cook the carrots with the other veggies to make them more tender.
The basil & oregano totally overtook the dish. I cooked the noodles separately then added later and it still didn't seem like enough broth. I won't be making this again.
This soup so so delicious and easy! Every bit of it was gobbled down!
As another suggested, I added one can of Cream of chicken soup in place of a chicken broth. and wow! a great soup. I made it for my sick husband and he thought it was perfect.
I didn't follow the recipe exactly, but I still give it five stars because it's so versatile. I used a little more butter and thickened the soup with about 2 tbsp. flour, used an undrained can of sliced carrots (to save time and to replace the veggie broth), and seasoned it with rosemary because that's what I had on hand. I also cubed raw chicken breasts and cooked them directly in the soup. Yum!
This is ABSOLUTELY the perfect chicken noodle soup! I followed the recipe exactly, just added a teaspoon of poultry seasoning. I've shocked myself with the taste of this great soup.
I've made this several times now, and it's terrific. The first time I tried it I wasn't in a carrot mood, so I substituted a can of diced tomatoes which tastes great and makes the broth look nice. It's a flexible recipe, and I'll try it with the carrots sometime. Also, I double the oregano and basil and add garlic as others suggested. I omit the saute in butter step and just cook the onions and garlic in the broth. It still tastes great and is even lower in fat. A keeper recipe.
Another keeper - I was looking for a way to use up my turkey leftovers from Christmas and was shocked how good it came out. I read the other reviews and added more noodles (3 cups whole wheat),more veggies (including mushrooms), and tried substituting the cans of chicken broth with organic chicken broth, a low sodium one, and a garlic flavored one. I was surprised that it had so much flavor with so little effort. It really is a great soup - thanks for submitting this.
This recipe was a life saver! My 36wk pregnant wifey wasnt feeling well so i decided to make her chicken noodles soup. It was thebomb.com.... Made a slight change to accommodate wife, but still great. *Didnt add onion *Chopped frozen precooked chicken breast strips into cubes( its what we had) It really was quick and easy. I used store brand broths and egg noodles
This chicken noodle soup was good. It was very quick and easy to fix. My family loved it. My husband liked it even better the next day.
Easy and very tasty!
I thought it was sort of bland. I used homemade turkey broth. I think this requires a lot of seasoning to taste, which is not easy to do!
Great just as is!
Delicious! I took suggestion from previous note and added a can of cream of chicken soup which made it thicker. I also added more noodles. I had some red bell pepper on hand, so added it in for some extra flavor -- also made it more colorful and appealing!
I added 1 cup half and half, 1/2 c dry white wine, 2 sprig dill and a couple of dashes of pepper flake. It is super good!! Makes it a little creamy.
My boyfriend loves this soup - one thing I do differently is to cook the chicken and the veggies together with half the herbs, then add it all to the broth with the rest of the seasoning. This is a big hit!
I've never made chicken noodle soup before but this soup was so easy and turned out so tasty. I did make a small change and instead of dried Basil and Oregano I put fresh herbs. It made a difference to Flavors.
As a novice cook, I chose this recipe largely because it didn't involve boiling a chicken carcass to make my own broth, the way my mom always did. While it's not QUITE as good as the true all-from-scratch soups, it's definitely the next best thing, and so much easier! It beats canned soup by a long shot. Bear in mind that this recipe gets much of its flavor from the chicken broth you choose, so make sure to get one you really like. I went with Swanson broth and it came out with a flavor reminiscent of ramen noodles (which I happen to like), but if you're pickier you might want to look for something high-end or make your own.
Thanks for sharing your recipe...this dish is perfect. I make this soup once a month for my husband who is on chemo...sometimes it is all he eats for about 3 days!! Even my 4 yr old daughter eats two bowls of this soup...she loves it. Thanks again for sharing.
I have been using this recipe for two years now. If I do not have the fresh carrots, I use frozen sliced carrots or frozen peas & carrots. Tastes great and is so easy to make especially when the cold/flu season hits!
Very good. My husband prepared and added more noodles than what the recipe called for and it was very good and easy to make!
I have to start off by saying that I am not a fan of chicken noodle soup, but my boyfriend on the other hand LOVES it. So when he was sick a few weeks ago I thought I'd be the loving girlfriend and make him chicken noodle soup that's not from a can. This recipe was so easy and delicious that even I had some. I made this soup again last night since the bf has been begging me to make this again. This recipe is definitely a keeper and I will continue making this for a long time! Thanks for the great recipe Maryvm!
WOW...I really wasn't expecting much, but this turned out really great...just what I needed since I am sick with a cold. I didn't have all the ingredients that the recipe called for so I just threw together what I had and hoped for the best. Sauteed a little onion and garlic in butter. Added 2 cans chicken broth. The rest of a box of bow tie pasta, a little oregano, salt and pepper, a few bite size carrots chopped tiny and one chicken breast cut into small pieces that I cooked in olive oil with a little Tony's seasoning. Simmered. Awesome and Simple! My daughter loved it too!
My family loves chicken soup,but it is usually made in a large pot from scratch and takes about 3 hours.It is delecious.However my wife was out and my kids had colds and I didnt have time to cook soup for 3 hours.I tried this recipie and my kids absolutely loved loved loved it.It was quick easy and tasted great.Soup from scratch is a little richer tasting but this was a huge hit.My mom could not believe it took less than 40 minutes to cook.She has made chicken soup from scratch for years and she asked for the recipie so she can make a quick chicken soup.Only complaint is that if your making it for alot of people buying all that broth can get a little pricy,otherwise it was great.Kids asked me to make it twice already in the last 3 weeks.great and quick chicken noodle soup.5 stars.
I enjoyed this soup. Definitely not as good as 100% from scratch soup but an acceptable substitute when you don't have time. I followed the directions to the letter except for I added my chicken breast raw, did not have the problem of the foam on top. The basil and oregano give it a different flavor, not like traditional chicken soup that I'm used to, I almost left it out but I wanted to give the original recipe a chance, and I'm glad I did as the broth was tasty. Next time I'm going to add some peas to up the veggies. Here's a tip: the 900 mL Campbells (or Knorr)chicken broth in a carton is equivalent to 3 cans of soup. Thanks for the recipe.
As said... IS QUICK & EASY!!! Our son was suffering from allergies.. Bad sore throat...head ache. Decided it was time for Mom to make some good ole fashion Chicken Noodle soup. Followed the advice of Brown Sugar Girl.. Turned out AWESOME!!! Great cure for a bad cold/allergies!!! BUT..is also great on a chilly, rainy evening..or really ANYTIME!!!! Thanks, Maryvm, for a quick, easy..BUT yummy chicken noodle soup!!!
Pretty good homemade soup - a bit bland. You can easily add more spicy ingredients. But all in all... a real good soup.
I changed the serving size to 6 and added two cans of cream of chicken soup. Gave it a great flavor and a nice creamy base. Instead of egg noodles I used the small ring pasta which did not soak up any broth at all. I also waited until last minute to add. Everybody loved it and had several bowls. Outstanding!!!!!
a quick, simple, and delicious meal!
Perfecto!!!!! amazing chicken soup!
This may be the best chicken noodle soup I have ever had! I used one can of cream of chicken soup as others have suggested. You will need to stir this a long time to get it blended. Also, I used an 11 oz. can of V-8 because I could not find veg. broth. I added about a cup of water to cut down the saltiness of the V-8. I would suggest using small egg noodles. I used the extra wide kind because that was what I had on hand and they are too big for your spoon. This soup looks and tastes restaurant quality. Thanks Vincenza!
I am not feeling well this week and needed some comfort. I have never made Chicken Noodle Soup but, this was exactly what I needed. Thanks.
This is a good starter recipe
Awesome recipe. I used rotisserie chicken, double the veggies and added a bit of garlic and a bay leaf. Came out wonderful. Thanks for the recipe!