Recipe by shasty
"A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be."
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leek, halved lengthwise
1 (3 inch) piece
fresh ginger, peeled
whole black peppercorns
bone-in chicken breast halves, skin removed
2 1/3 cups
milk, or as needed
chicken bouillon cubes, crumbled
finely chopped fresh ginger
peeled and sliced carrots
Great flavor and good for you too! Love the leeks in this.
It was great. My wife was not feeling well and I made this for her. The leeks and ginger help clear her up. I put rosemary in the soup and added salt not that much just a pinch. Will make this on a cold winters day.
Really good and it works. I cheated and used egg noodles because that is what I was used to. I also added chicken broth instead of bouillon. I don't drink milk, so I added almond milk instead but it was delicious and it cured my cold. I also threw in a jalapeno because I like spicy and i was really trying to heal myself..
Back story- I got a cold from a coworker, but since I run an office, I don't have the "luxury" of taking a sick day. So I went on here to find a recipe that was easy and had healing properties (like ginger) and I made this soup while being really sick. Sneezing between cutting the celery.NEXT DAY I was feeling better,less rundown. It was amazing and I decided to make it again today because I feel the sniffles coming and it is freezing out.
Seriously Lovely! Two thumbs. The flavor is complex but nourishing. I love the ginger added. I made noodles for the first time. Fantastic! Super easy. Dense but good flavor... maybe i'll have to invest in the pasta attachment for my KitchenAid. Enjoy!! You can't go wrong with this one.
Fantastic! I made the recipe as is, but next time will use a pasta maker so the noodles will be thinner. Next time, I'll add more salt too. Also, I'll try adding rosemary, which another reviewer reommended. My 13-year old daughter ate 3 bowls of this! Thank you for the recipe!!!
I used a whole chicken and placed everything in crock pot added 2 bay leaves and some fresh parsley once chicken was cooked I took ginger and shredded chicken and placed back into crockpot I left celery and carrots in pot.
Made noodles and used my kitchen aid mixer to cut flat noodles and placed in baggy in refer until dinner time.
I didn't feel it was necessary to thicken with cornstartch because the flour from homemade noodles seemed to do the job.
Great for a rainy day!
No doubt about it, this was delicious. I did have to make substitutions, but I don't think it strayed from the integrity of the recipe. I didn't have bone-in chicken to make a quick stock, but I did have enough frozen turkey stock and two boneless chicken breasts to use in its place so I just added everything in steps 1-3 to my stock and let her simmer. I don't think it would be all that different if you started from scratch with some canned stock, or even bouillon cubes because we devoured the soup on day one, and overnight, the noodles soaked up all of the soup broth. For day two, I made some chicken bouillon broth and added it to the leftovers; it was still delicious nonetheless! I didn't have any leek, so I substituted yellow onion. It may not have been fancy, but is sufficed sure enough. The addition of ginger had me skeptical, but it added a distinct but subtle flair that I cannot recommend more. Stick it in there! Lastly, the homemade noodles were incomparable. They really added the homemade touch and I would certainly take the time again especially if my intent was for a comforting meal or I was cooking for friends. Well done Shasty!
Great recipe. I agree with suggestions that others included in their recipes: Rosemary. Next round I may cheat and use different noodles - the ones i used form recipe didn't quite turn out how I wanted. Yummy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Comforting Chicken Noodle Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 37
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