"Delicious, chunky, fast and easy to make!" — BakerBee
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1 (32 fluid ounce) container
skinless, boneless chicken breast halves, cut into 1-inch pieces
frozen peas and carrots
ground black pepper
crushed bay leaf
I really liked this soup. It is exactly what it is supposed to be and that is a basic recipe for chicken and noodle soup, and you can adjust the measurement of the ingredients to suit your tastes. The only change I made was to cut back on the water, I thought that was too much water, I like a chunkier soup, but that is a personal preference.
As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know, but to blame the recipe on her stomach bug is beyond ridiculous.
I hate to give a new recipe such a mediocre review, but.... This wasn't to my liking at all (sorry!). I can't put my finger on it, but this just didn't taste right and left me and my hubs with a terrible belly ache (which wasn't a good thing for me since I am already battling the stomach flu). It was probably the flu (and my hubs coming down with the flu) that caused our discomfort, but it was sure a coincidence.... That aside, while my hubs and I didn't think this was terrible, we both agreed that we've had better. Maybe this will float your boat, but it didn't do much for us. Thanks anyways, BakerBee. :-)
I use bouillon granules (and chicken base) more than bouillon cubes, and the cubes that I used for this recipe had been in the cabinet for a while. Although they tasted fine, I think that's why the soup is darker in color than a traditional chicken soup (impact on appearance only). I used peas only, rather than peas & carrots, since this recipe already has chopped carrots. From an eye appeal perspective, IMO sliced carrots would look better in this soup. I did cut back on the water, omitted the salt because of the bouillon cubes, and after tasting when cooking was complete, added some parsley flakes and a little bit of marjoram. Pretty nice chicken noodle soup.
I made this on a chilly winter day and it was a hit with everyone! My boyfriend isn't a fan of peas, so I omitted the frozen peas and carrots and added more fresh carrots, celery, and onion. It seemed a little light on the herbs and spices, so I added more for flavor to suit my tastes. I thought the recipe would make enough to freeze quite a bit for an easy meal later (not that this is hard), but the crew left very little over and everyone commented several times on how yummy it was. I didn't think it was too watery or anything like that, I liked the consistency and this will now be my go-to recipe for my favorite comfort food!
Great Starter recipe. I also cut back the water we prefer chunkier soups. I also added some corn. I didn't have packaged noodles on hand so made my own noodles. I used the same dough recipe I use for homemade PA duch style pot pie ( many would say chicken and dumplings) but cut noodle strips instead of squares. The entire family thought it was great. I didn't have any leftovers and my husband informed me that he wants me to always make it this way with homemade noodles.
The only thing I did differently was instead of using 12 cups water (3 quarts) I used 10 cups of water. I like my soup a little thicker, that's all. Other than that it tasted great, and my man loved it also!
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Chicken Noodle Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 15
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