Recipe by Lisa Ragone
"This soup tastes great and is easy to do! Serve with a loaf of bread."
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1 1/2 pounds
boneless, skinless chicken meat
salt to taste
After reading some of the reviews I decided to add a few ingredients.
I added a can of cream of chicken soup, pepper, and basil to taste. Rather than using the spaghetti, I used egg noodle twists. My husband & I both enjoyed this soup with a grilled cheese sandwich. It's true comfort food!!
Bland bland bland. Where are the celery,carrots and onions? I put in all3 and sometimes green beans or zucchini. I put in thyme and Italian seasonings and fresh garlic and parsley. I would not make it as is.
This was good, I would definitely use chicken broth in lieu of water next time. It is a little bland but that was fine, my daughter loved it with the spaghetti noodles. Fresh herbs would help cure the blandness too. Thanks!
This soup was good but a little bland. I added a lot of salt as well as carrots and celery to give it more flavor. If I made it again I would add chicken broth to give it more flavor. I'd say overall its so-so.
This recipe turned out wonderfully! I added carrots, celery, chicken boullion, and 1 1/2 cups of vegetable broth and it was just perfect! I will definitely make this again!
Perfect I have a cold and don't wanna cook make me feel better soup.
As one of the commenters suggested I added a can of cream of chicken and mushroom soup, two teaspoons of white pepper, one teaspoon parsley, one teaspoon celery salt and one tablespoon salt. And the soup was amazingly delicious.
I will make this every time I am sick from now on.
Very bland! Has hardly any taste. Will not make again. Sorry!
My husband and I enjoyed it. Just added chicken bouillon cubes, like the another suggestion said. There were WAY too many noodles, next time I would add only half a pound!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Noodle Soup I
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
** Calories: 227
** Calories from Fat: 98
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