The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 18, 2009
I ended up making this in the crockpot...I did everything as directed and then just cooked on high for 4 hours. It came out deliciously! I ended up omitting the celery (as I had none), using 3 carrots, and 1 chicken hindquarter. I agree with another review that garlic and some salt would really make this soup even better! Mine also kind of "gelled" up after I refrigerated it and heated up some as leftovers, it was still good, but I found it kind of weird that it would do that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 13, 2009
Super yummy. Cooking the onions and celery in butter is the secret to the great flavor. Even better with homemade noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 5, 2009
Wonderful flavor! I boiled the chicken and used that as a broth base mixed with boxed chicken broth and 2 tsp chicken bouillon granules. I'm not sure how it would have been if I had just used the fake stuff, but I bet it would not be as tasty. I also added a little lemongrass for added complexity. It was the best chicken noodle soup I have made yet!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 5, 2009
I loved this recipe just as is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 4, 2009
Good soup. I use the "boiled chicken" recipe from this site, replace the water with a mix of the stock from boiling my chicken and canned chicken broth, add a little garlic, and use Reames frozen egg noodles, because they are hearty and taste homemade. My four year old son loves when I make this!
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Cooking Level: Expert

Living In: Inman, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 3, 2009
This recipe adapted very well to a vegetarian version. I used vegetable bouillon and vegetarian "chik'n" patties, chopped up, for the meat. I reduced the amount of bouillon somewhat`and added extra celery since I had some I wanted to use up. My whole family loved this, meat-eaters and vegetarians alike.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Mar. 2, 2009
I use four large chicken breasts, boiled in low sodium chicken broth with onions and celery, and a good hand full of chopped parsley. Take the chicken out with a slotted spoon and let cool. when cool, take off the skin and put back the meat. Then I put about 2 pounds of sliced carrots. Bring to a boil again with the meat, and boullion cubes, as needed if you want.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 27, 2009
I thought this was great. I did add more carrots and a little more onion and used Penzey's chicken base instead of the bouillon. Super recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 23, 2009
Great recipe! I cut the recipe in half and added one packet of vegetable broth seasoning and another 1/2 cup water. Loved it! My mother-in-law who is nursing a cold called to say she thought is was great medicine for her - she really liked it also!
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: New Palestine, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 14, 2009
You can taste nothing but salt. I had to half the bouillon cubes and add a few cups more water!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 5, 2009
This is a great recipe. I increased the amount of vegetables and used low-sodium chicken broth instead of chicken boullions. Lastly, I used the chicken from a deli rotissere chicken and I feel it really helped give a homemade broth taste.
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SJ
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Home Town: Sauk Prairie, Wisconsin, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 27, 2009
very good soup... I didn't add all the Buillion cubes...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 13, 2009
Excellent. Used rice, Alex loved it. Needed more carrots. Used chicken breast, uncooked, seasoned it with my usual soy sauce, garlic powder. Need to cook for at least an hour.
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Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2008
I've made this many times since finding this recipe. I've adjusted it a bit to suit my families preferences. My adjustments #1) *1 1/2* cups of carrots... #2) *1/2* teaspoon salt... #3) *1* teaspoon minced garlic... #4) I've tried this with boneless, skinless chicken breasts but it's much more flavorful with meat from a whole chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2008
This soup is delicious! I've made it 3 times, and everyone will eat it willingly. The bouillon cube tastes fine to us, even though I've been worried about it being too salty. I gave this 4 stars instead of 5 (even though I'd like to give it a 4 1\2)because there is a lot of broth, and it isn't very thick. To fix this problem, I've added potatoe flakes and leftover gravy. You can also use turkey, I did that after Thansgiving. Thank you for this quick and easy recipe!
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Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2008
I love this soup. I can't help but feel a little annoyed that the most highly rated review starts with "not good". Obviously the use of chicken bouillon is a matter of personal taste. A lot of people don't like it- they think it's too salty too artificial tasting ect.... I'll admit, I felt a bit uneasy about using it. And I was pleasantly suprised with the result. The butter,veggies,seasonings,chicken and bouillon cubes all meld into a mild and wonderful broth. I've made this several times and the only issue I have when making this is the amount of noodles. I use homemade egg noodles and they tend to absorb a lot of broth. One time I added 12 oz. of noodles. Big mistake. I had chicken and noodles not soup. The called for 8 oz. is plenty and depending on the type of noodles used maybe even too much. Overall this soup is excellent and so quick and easy. Five stars!
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Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 2, 2008
An absolute favorite for my family! We come back to this one time and time again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 8, 2008
This was great We made it for a large group of girl scouts who all went back for more!
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bea

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 17, 2008
This would have been so awesome had it not been so salty! I used 6 bouillon cubes, rather than 9 and it was still toooo salty! Other than that, it was easy. I might make again using less cubes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 22, 2008
This is a great tasting soup. I made one change, however. Since I did not have any parsley, I added a tablespoon of dried basil. It really did give the soup a good flavor. Also 4 ounces of noodles is enough, to me at least. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Winter Springs, Florida, USA

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