Recipe by USA WEEKEND columnist Pam Anderson
"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals."
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Fast Chicken Soup Base
frozen green peas
chopped fresh parsley
Salt and freshly ground black pepper
The base is great, but this recipe makes so much, and once I added the noodles, the leftovers were mush. I would recommend cooking the noodles separately and adding them to your bowl of soup. But other than the mushy noodles this soup is great!
A bit too many onions, and I would not add the water next time, it seemed to dilute the flavor a little too much.
This is truly a wonderful recipe. A favorite at out Holiday Soup Party (where everyone has asked for the recipe and requested a return visit of this soup this year).
Very easy to make, I purchased a rosemary/garlic roasted chicken and added parsnips instead of peas. My husband and I both have bad colds and it was nice to have a fast homemade soup without all the additives found in canned soups.
Very good. I did leave out the peas (kids don't like) but kept everything else the same. will make again.
Great with leftover turkey
Waaaaaaaaaaaay too many onions. I had to fish out at least half.
Fabulous! Everyone loved it! it made a ton. I fed 4 adults and two children...and still had a ton of leftovers. i made homemade egg noodles (from this site) and omitted the peas.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Chicken Noodle Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 217
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