Reviewed: Dec. 9, 2007

This was delicious. My husband made this (I don't normally like his soup, but I had 2 bowls!) using the leftover Cornish Game Hens we had for Thanksgiving (Cornish Hens with Garlic and Rosemary from this site). He used the boiled hen broth instead of bouillon but otherwise followed the recipe to a T. It was perfect!

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MUSHY1127

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Reviewed: Dec. 5, 2007

If you are looking for a quick and easy but still homemade soup this is it. I have made this soup so many times for family and friends when they are sick that people are actually requesting it! I like to bake the chicken with some Natures Seasoning and also substitute four cups of water w/ two cans of Chicken Broth, then I add some boullion cubes w/ the rest of the water. I give this recipe 5 stars because I have found no one who doesn't enjoy it.

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luv2cook

Cooking Level: Expert

Living In: Barrington, New Hampshire, USA

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Reviewed: Dec. 4, 2007

This was just OK for me. It seemed like there was something missing. I might try it again but tweak it for my own taste.

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 3, 2007

Great soup! Added 4x the carrots (1cup) and 2x the onion (1/2cup) and used 1/2 tsp parsley and 1/2 tsp oregano. Family loved it.

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jpalmer

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Reviewed: Dec. 1, 2007

this was a BIG hit with my family...they LOVED it and I will definitely be adding it to the "dinner rotation"!! Thank you, thank you, thank you!!

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happymomofthree

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Reviewed: Nov. 28, 2007

Really good chicken soup recipe. I used one package of raw chicken tenders cut to 1/2" pieces. Instead of adding 12 cups of water, I added three cans of Swanson's chicken broth and filled two cans with water (total of 28 ounces). I then added a heaping teaspoon of chicken flavored "Better than Bullion" which can be purchased from Walmart. I also added a clove of chopped garlic and about a cup of leftover cooked rice instead of noodles. It was Y-U-M-M-Y !!!

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Nov. 20, 2007

This was so easy and the flavor was amazing! I make it all the time. Thanks for sharing

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PRIDEANDJOY1

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Reviewed: Nov. 5, 2007

great starter but as others said not enough veggies(I like veggies!)tried some other things as well the celery and chicken soups were a great idea, as was the garlic. this will be a new soup for lunch instead of the usual caned stuff. just serve with a good roll.

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berokavich

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Oct. 30, 2007

Oh, this is so good. I used 4 boneless uncooked chicken breasts. I just cubed them and put them in the broth. Omitted the carrots, as I did'nt have any. Also didn't have any marjoram. I think it was great, and will be making it again

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Reviewed: Oct. 20, 2007

I have made this twice and each time has been absolutely delicious. Didn't change a thing.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 18, 2007

I have been searching for the perfect chicken noodle soup recipe for years, and with some modifications to this recipe I found it! I doubled the amount of herbs the recipe called for, tripled the amount of veggies, added grilled diced red peppers, used chicken broth instead of bouillon, and added 1.5 teaspoons of ginger. WONDERFUL! My husband ranted and raved! My two toddlers gobbled it up without even noticing the veggies. A great base recipe - THANK YOU!

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truelife

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Reviewed: Oct. 11, 2007

This chicken soup recipe is wonderful. Tastes just like my grandmother makes. It's a very simple recipe, not too time consuming. Still tastes great for a second meal a few days later.

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amanda

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2007

Loved it- a truly warm and filling soup when you don't feel well and need a little tlc! I have made this countless times now and have never had a bad batch. I season the chicken very lightly with seasoning salt, black pepper, garlic powder, and Adobo seasoning before frying a pan with 1 TBS of Olive oil until no longer pink. I don't think I have ever actually measured the veggies, I just add them until I think it will be enough! *I use the garlic and herb Chicken broth and you just cannot go wrong!! I have also used the veggie chicken broth and it came out great as well. However if you use these, DO NOT add salt! Definitely a recipe I will contine to use forever!

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