Reviewed: Feb. 16, 2012

I'm feeling under the weather today, so I whipped up this quick soup for me to have something comforting and that would soothe my sore throat. This was VERY easy. I used organic chicken broth and I added no extra salt. Because I had no leftover chicken in the fridge, I poached some chunked chicken in the chicken broth, then sauteed the vegetables (I added some fresh minced garlic) and then added the broth with the chicken and everything else. This was just what I needed.

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14 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 27, 2011

I have relied on this short cut chicken noodle soup many, many times. Thank goodness for quick takes like this on the original, more time-intensive classics – especially when you’ve got a sick hubs at home and chicken noodle soup is in order “stat.” Common ingredients I always have on hand allowed me to fix a soothing bowl of chicken noodle soup for Hubs in no time. I’m not a fan of any seasoning in my chicken noodle soup, so I omitted the marjoram and thyme, just giving it a sprinkle of fresh chopped parsley to finish. I also used a pastina, acini de pepe, (a tiny soup pasta) rather than the egg noodles. Use a good boxed chicken broth or stock and you’ve got something pretty darned close to “the real thing,” simmered for hours.

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11 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 28, 2011

This was an awesome recipe. I will make it again. I used the chicken the is roasted at the store. It really added a great flavor.

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2 users found this review helpful

Reviewer:

Shelly

Reviewed: Sep. 23, 2011

Easy recipe and very delicious!

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2 users found this review helpful

Reviewer:

jessikelly

Reviewed: Apr. 7, 2011

Excellent! I'm not a big chicken noodle soup fan, but this had me coming back for more. I made a double batch using a mix of leftover turkey and chicken breast. I would cut back on the marjoram and thyme just a little, but otherwise this was awesome (and easy). Update: I made this again using half of the marjoram and thyme, used garlic instead of onion, and then added about a cup of white wine (chardonnay) in place of a cup of broth. This modification was absolutely fantastic!

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7 users found this review helpful

Reviewer:

crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Feb. 27, 2011

I love this recipe. The only thing that I do differently is only put in half the marjoram.

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7 users found this review helpful

Reviewer:

kelli3384

Reviewed: Jan. 23, 2011

Good base recipe. But lacked pizazz. Added comin, extra salt, and fresh garlic. Followed the advice if other users and bought a rotisserie chicken. However, in order to be more flavorful, I do think it needs to simmer longer after bringing to a boil (before adding noodles and parsley). Also, in order to help this be more of a cold remedy, I added bell pepper, ocra, peas, corn and red chard.

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7 users found this review helpful

Reviewer:

Sereena

Reviewed: Jan. 22, 2011

OK chicken noodle soup. Just OK. The spices miss the mark, in my opinion. They should have an influence without becoming the flavor itself. After copiously following this recipe, I would cut back on both the thyme and marjoram. I think I prefer other recipes that use parsley instead. And packaged egg noodles? Seriously? If you want your chicken noodle soup to be actually *good* (not just edible), make the egg noodles from scratch (2 1/2 cups flour, 2 beaten eggs, 1/2 cup milk, and a dash of salt, mixed together in a large bowl into dough, rolled out on a floured surface 1/8 to 1/4 inch thick, cut into thin strips).

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8 users found this review helpful

Reviewer:

Dave the Amazing Sumo Wrassler

Reviewed: Jan. 15, 2011

awesome, easy and quick!

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6 users found this review helpful

Reviewer:

zenjen

Reviewed: Dec. 28, 2010

Simply amazing! I have made this several times for people and there is never any leftovers! Instead of cooking the chicken, I buy one of those roasted chickens from the grocery store and shred that. I also use yolk free egg noodles

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7 users found this review helpful