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Reviewed: Sep. 9, 2008

This would get 5 stars, but I had to change it up a bit. Just personal preference, our house prefers a creamier base rather than a broth base. I just use chicken breast halves cut up, and omit the water and chicken granules and replace it with 2 cans cream of chicken soup, 3 cans chicken broth, and 1 cup of milk. We use homemade egg noodles too! Such a simple recipe with grand taste!

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Reviewer:

bizzymomma

	Cooking Level: Intermediate Home Town: Eden Prairie, Minnesota, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Sep. 4, 2008

Great soup for a cold, rainy day! Was even better the next day. I used thicker, frozen egg noodles.

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Reviewer:

Jer

	Cooking Level: Intermediate Home Town: Greensburg, Kansas, USA Living In: Andover, Kansas, USA
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Reviewed: Jul. 1, 2008

I followed the recipe exactly, and everyone loved it. I served it to my mother who just had surgery, and she loved it too. Much better than anything you can buy in a can. No need to mess around with this recipe unless you would like to add other vegetables, but I like it just the way it is.

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Reviewer:

Deena


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Reviewed: Nov. 22, 2007

I've never made chicken noodle soup before, and this recipe worked perfectly! I like my food salty, but this recipe was a little TOO salty for me, I'll reduce that next time.

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P. Stevenson


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Reviewed: Oct. 24, 2007

This recipe was great! I didn't have a whole chicken so I used about 2 pounds of frozen chicken breasts and a little more bullion since there wasn't as much fat to create the broth.

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4 users found this review helpful

Reviewer:

Ashley


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Reviewed: Sep. 17, 2007

I cut this recipe down to two servings, so the chicken and vegetable amounts just got eyeballed, but its the herbs that really set this soup apart I think. I loved it, and my husband gobbled it up. Whenever I want to make chicken noodle soup, this is the recipe I'll use.

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Reviewer:

Cat Berner

	Cooking Level: Intermediate Home Town: Immokalee, Florida, USA Living In: Edmonton, Alberta, Canada
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Reviewed: Apr. 10, 2007

Hey there, great recipe. Unfortunately I didn't have chicken buillon granules or anything simiral expect the beef buillon cubes, so I used two of those. The soup was absolutely delicious, I even refrigerated it for couple of days over the holidays. Thank you for the wonderful recipe.

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Mateja

	Home Town: Maribor, Štajerska, Slovenia Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 28, 2007

This was a good soup that really made the house smell wonderful! My kids really didn't eat it, but my husband and I liked it. I gave it 4 instead of 5 stars because I did feel as if it was missing something...

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Colleen


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Reviewed: Feb. 20, 2007

i used college inn chicken broth instead of boullion and water. i also used the frozen peas like someone else suggestd. it came out great. i have never been successful at making chicken soup until now.

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1 user found this review helpful

Reviewer:

rich from NY


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Reviewed: Jan. 21, 2007

My family loved this. I did use a whole onion, a heaping tablespoon of mined garlic and a little bit of red pepper.

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6 users found this review helpful

Reviewer:

K.D.


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Reviewed: Jan. 11, 2007

my husband absolutely loves this recipe, just plain easy standard chicken noodle soup. it is easy to make, and i love it too.

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8 users found this review helpful

Reviewer:

dani.barron


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Reviewed: Nov. 21, 2006

This soup was wonderful and very easy! I used twice the carrots and celery so there was more veges and then my fiance and I made homemade noodles that made the soup nice and hearty. I will definitely make this recipe again!

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5 users found this review helpful

Reviewer:

miriam

	Cooking Level: Intermediate
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Reviewed: Nov. 19, 2006

This soup is super-tasty ans super-easy to make! My whole family loved it. I used ~10 skinned chx legs & 2 cans low-sodium chx broth (instead of boullion) and then added water to bring the liquid total up to 3 quarts. I think I will add 2 cups carrots and some frozen peas next time to add more veges. I also used whole wheat linguini(broken-up) instead of fine noodles, and this was yummy too. But I will definitely make this again!

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Reviewer:

MindyMcC


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Reviewed: Oct. 29, 2006

This soup was very good! I did make a few little changes, like the seasoning to taste. My kids loved it, I served it with warm rolls and it was delish, thanks!!!

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5 users found this review helpful

Reviewer:

foodiefun26

	Home Town: Oakwood, Georgia, USA
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Reviewed: Oct. 17, 2006

This was a super easy recipe! I had a 5.5lb pkg of legs/thighs and they did the trick for 2 whole pots of soup. I altered one pot by adding an 1/8 tsp cayenne pepper, 1/2 tsp. cumin and just a sprinkle of chili powder. Both soups were fantastic. I didn't have thin noodles so plain egg noodles did the trick for us. Both of my sons and my fiance were already asking me to make this again!

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8 users found this review helpful

Reviewer:

A Bowers

	Cooking Level: Expert Home Town: Warren, Michigan, USA Living In: Roseville, Michigan, USA
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