Reviewed: Nov. 8, 2009

Just made this today for my sick fiance. Followed the instructions exactly, except I cooked the noodles separately, as suggested by reviewers, because I have dealt with mushy noodles in the past. It was very good. The flavor of the broth was very light, but that was good for the sick man in the house!

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Nov. 6, 2009

I've made this so many times that the recipe is memorized. Amazing and definitely worth the time it takes to make.

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Allison DiGrezia

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Reviewed: Nov. 5, 2009

My daughter loved this so much she said, "Daddy, I'm going to cry", a bit dramatic I know, but it says much. The cook time was a bit longer then stated here, it takes me about 3.5 hours with prep to make this soup, but well worth the time. This has become a dish that my kids beg me to make.

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Clint and Christie

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Reviewed: Oct. 13, 2009

This was my first attempt at homemade chicken noodle soup and this was very good. Definitely a keeper! Was very time consuming though but worth it.

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amandz

Cooking Level: Intermediate

Home Town: Clawson, Michigan, USA

Living In: Wentzville, Missouri, USA

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Reviewed: Jun. 23, 2009

OMG!!! This is the best! It is time consuming but worth the effort...especially if you double the recipe and freeze a portion for later. I left out the lemongrass...not a big fan of it. Other than that, I followed the directions...except added COOKED egg noodles instead of raw egg noodles. I used the veggies from the stock to make a ham and bean soup with a leftover ham bone and a ripped up ham steak.

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wtpooh

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 30, 2009

Time consuming but SO worth it on a cold day (or when someone's ailing!). Don't substitute for the homemade broth- that is what totally makes this soup.I didn't use the lemongrass, but it was amazing without it. I do always seem to need to add extra water, as it keeps evaporating as it cooks....actually I would give this recipe more than 5 stars.

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Jenny S

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

I subbed the egg noodles with multigrain rotini (my husband and I are just not fans of egg noodles) and omitted the peppercorns since I didn't have them. This was my first time making chicken noodle soup and I was pleasantly surprised how well it turned out.

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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2009

What a great family friendly recipe.

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Gegeegirl

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Have made this recipe twice now. Great recipe. Made it for our Nascar party & people commented on how good it was. Freezes well also! It's a keeper!

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Jan

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Reviewed: Feb. 1, 2009

Great homemade flavour. The only change I made was adding peas.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 23, 2009

This was my first time making soup from "scratch", and my boyfriend loved it so much he wanted to take a picture of him licking the ladle.

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angela5

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Reviewed: Jan. 16, 2009

I have cooked this recipe several times now. It's wonderful! If you can't find the Lemon Grass, don't bother making this recipe. It is a must-have ingrediant. It comes a couple of different ways. Note: Lemon Grass sticks need to be soaked to soften and then sliced. Enjoy!

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SOMMERHILL68

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Dec. 31, 2008

I've truly never had better. I've never found lemon grass but the soup isn't missing anything without it, either. One of these days I'll make it with that special ingredient, but in the meantime, it really does cure what ails ya'. :-)

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marjack68

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Reviewed: Dec. 19, 2008

This is a great soup. I followed the recipe except I added a couple of handsful of frozen sweet peas when I added the noodles. Also I used one tablespoon of dried lemon grass instead of fresh.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Dec. 14, 2008

The addition of lemongrass to this chicken noodle soup was wonderful - gives it a fresh taste with just a tiny bit of a bite. I used Better than Bouillon as opposed to powdered bouillon, and it turned out great. Additionally, I cooked the chicken whole for one hour with thyme, garlic, pepper, onion, carrots, celery, and a bit of salt. Then, I threw those veggies out (they were soggy after cooking for an hour and I just wanted them for the flavor) and pulled the meat off the bone. I put the meat to the side. I chopped fresh carrots and celery and cooked them in the stock until tender. Then, I added the noodles, cooked until done, and put the chicken back in the soup last. I find that this helps me to keep my chicken from getting stringy from overcooking. Wonderful soup!

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ASPINELLI23

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Reviewed: Dec. 2, 2008

Wonderful! I used the lemon grass, and added 2 cloves of garlic also during the cooking of the chicken and veggies. I added fresh onion, carrot and celery. I used the thinner egg noodles, not too thin. Medium size I guess. The girls loved it! I added fresh parsley and green onion to mine. With Club crackers on the side. YUMMY! Thank you!

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MoJo

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Reviewed: Nov. 30, 2008

We made this recipe for my son's Boy Scout fundraiser (Dinner & Trivia Night) and it was a HUGE hit! I converted it to approx. 75 servings and used whole rotisserie chickens from a local grocery store deli. We made our own stock and omitted the lemon grass and upped the bay leaves--it was wonderful and everyone came back for seconds and thirds. Its been requested again for our next fundraiser in April!

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JulesTheCateringOfficeAdmin

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

This is a fabulous soup. The only reason I gave it 4 stars was that it is a bit time consuming for the average cook. I noticed that a lot of people are confused about the ingredients. The 1st group is for making the broth - the only part you keep is the chicken that has been picked clean of bones and skin. I also recommend leaving the lemon grass whole or cut it into 1 or 2 inch lengths since you need to discard that also. I used low sodium broth instead of the bouillon (1 cup) and also added crushed garlic.

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Debi

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 1, 2008

I boiled my chicken, removed it from the water, added chicken granules and vegetables to the same water, boiled a few more minutes, added back the chopped chicken and then threw in the uncooked noodles and boiled until done. Much easier, but don't forget you will need plenty of water when boiling the chicken, the noodles soak up ALOT. Very hearty, not very good as a leftover.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

This soup was very good except that we thought it was slight dull so I add a teaspoon of salt and 2 teaspoons of pepper to give it more flavor. Next time I use cracked peppercorns to see if that brings out the pepper flavor more. Other than that slight adjustment it was great. Also, this is very time consuming so I cut all the veggies up at once and added to the pot.

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Ann S

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Awesome Chicken Noodle Soup

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