A standard and so satisfying to make from scratch! I also made the noodles separate, and I really didn't get the point of making my own stock and then adding store-bought boullion, so I didn't. I just salted what I had already made.

This was my first homemade soup. It was excellent. We ate on it for at least 3 days and then froze the rest. Very Very Good!!!. I will make the italion sausage soup on this site next. Thanks for sharing.

This is about as good as it gets. I made this today for the first time and am enjoying it now. I made a few tweaks to the recipe: Only used 1/2 an onion. I added a pinch of garlic and onion powder. Used dried bay leaves instead of whole bay leaves. After I drained the stock, I chopped the onion with a chopper and threw it back in. I also omitted the peppercorn and instead just did about 15 twists on the pepper grinder at the beginning. I also used 10 chicken boullion cubes instead of the chicken soup base. Did not use lemon grass at all. I am really impressed with how it came out. If you use the boullion cubes, don't add any salt or if you don't like food salty, use low sodium cubes.

This recipe was wonderful! My family asks me to make it all the time! I do agree with some other reviews though, that you should cook the noodles before hand. They do soak up a lot of the broth if you do not cook them otherwise. We freeze what ever we dont eat so we can have it whenever! This was a wonderful job done by Alan! Way to go!!!

Was gonna give this a 4 and comment on how it needed more chicken flavor, and then I just realized I forgot the chicken base :P That aside, it was amazing. I really appreciated the mix of colors and textures.

Made this several months ago when both my husband and I were sick. It's awesome! I did add a little more seasoning (personal taste) but the recipe holds it's own quite well. Thanks for sharing!!

This recipe is the best! MAKE HOMEMADE EGG NOODLES!!! It makes it taste so much better and they are so easy to make! My family loves this recipe and always ask for more.

very good soup recipe. made a lot of soup wich ended up getting tossed out because we couldnt eat it all fast enough. but next time theres more people to feed, i will make this again.

The perfect chicken soup! My whole family raved about it for the 4 days that it lasted!

I Love this soup!! I normally just look up a recipe and thats it..after making this I had to log in here and give my review..This is terrific soup! My picky 16 yo loves it...I used to make my moms recipe but this beats it hands down..I would have never put lemon in soup..didnt have lemon grass so just used lemon pepper seasoning the flavor is amazing!! Thank you

I made this recipe for my husband who is home sick with a cold right now. He gives it five stars and says it is great. (I'm vegetarian, so I'll have to take his word for it!) I'm not sure I'd make this recipe again the way it is written, however. I found it to be way too time consuming. Next time I will remove the chicken from the bone before putting it in the water. The recipe simply says to "strain" the cooked chicken from the water, but my gosh, this took me FOREVER to find all the tiny little bones and inedible bits and remove them from the cooked chicken before putting it back into the stock. This was tedious and certainly avoidable next time. Thank you to Beezlys (a reviewer) for her excellent suggestions. As she suggested, I cooked the noodles separately and added them later, used ¼ cup of “Better than Bouillon” chicken base paste, and used couple of cloves of fresh garlic. I did not use any lemon grass because I wanted a more traditional flavor, but might try that next time.

GREAT RECIPE!!!! WILL USE AGAIN...

I loved this recipe even though there really aren’t any short-cuts to this recipe and it can be time consuming. Like some other reviewers, I boiled the chicken the night before and made the soup the next day—it was much easier to skim off the fat since the broth was refrigerated over night and also much easier to pull the meat from the bone when the chicken isn’t hot! Also, I cooked the soup using a slow-cooker the next day so it really took me a while! After reading the reviews it appears some people are confused about the use of celery and carrots twice. It’s better to think of this recipe in two stages—making of the broth and making of the soup. You add celery and carrots at first to make the broth (boil the chicken) and discard everything except the chicken and the liquid after you are done. Later, you add chopped (bite-sized) celery and carrots to the broth to make the soup. I read almost all the reviews and I used the following suggestions: 1. Cooked the noodles separately (if you cooked it in the broth you would end up with chicken noodle casserole as noodles soak up a lot of liquid) 2. Used ¼ cup of “Better than Bouillon” chicken base paste (the broth itself is not strong enough without the base). 3. The broth is just as delicious without the lemon grass (depending on the time of the year, it’s hard to find lemon grass even in Asian grocery stores). 4. Used couple of cloves of fresh garlic and few sprigs of parsley for the soup.

Wow - just like grandma's!

A very good soup. Only comment is that the chicken base I used had 750mg of sodium per teaspoon so the soup was way too salty!!! Check the soup base you use first & use alot less if the sodium is so high. All in all it was very good & I will defintely make again. Thanks.