Reviewed: May 16, 2008

Good quick chicken soup base. I add half a rotissare chicken chopped up and skip the cornstarch or decrease to 2T. Quick easy comfort.

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Dessertfirst

	Cooking Level: Intermediate
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Reviewed: Mar. 13, 2008

I found the soup to be a little salty but still very good.

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kellye1022

	Cooking Level: Intermediate Home Town: Oklahoma City, Oklahoma, USA Living In: Dallas, Texas, USA
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Reviewed: Feb. 24, 2008

this soup was GREAT! i make this all the time now.

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This is very good. Like other reviewers, I used a rotisserie chicken, added carrots, garlic with the onions and celery and let the whole chicken simmer with the veggies awhile before I shredded the chicken. I also added a bit of basil, parsley and black pepper. I did not add any salt and it was perfect (and I'm a salt lover!). Will make again.

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Purduewriter


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Reviewed: Feb. 13, 2008

It was good but I don't think the "best ever." I used rotisserie chicken, low-sodium broth and cut the amount of salt added in half and it was still a bit salty (and we love salt here.) It is very good for how quickly it comes together.

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KFeagin

	Cooking Level: Expert Home Town: Statesboro, Georgia, USA Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 12, 2008

VERY tasty. I did this over the course of a few hours. I added ingredients and raw chicken pieces. I let it simmer for about 4 hours, then I added a lot of noodles and no corn starch. It was surprising flavorful and yummy!

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lkochevar

	Cooking Level: Intermediate Home Town: Loveland, Colorado, USA Living In: Broomfield, Colorado, USA
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Reviewed: Jan. 26, 2008

Love it! It is awesome and my husbands favorite.

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anja

	Cooking Level: Expert
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Reviewed: Jan. 26, 2008

Tried to make according to the recipe but found it kinda bland. So I added some chicken bouillon, some sliced garlic cloves, a little sage and pepper. Came out great.

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Lil Deb

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Jan. 23, 2008

If there was i'd do 3 1/2 stars. I added some more noodles. I added some carrots and ground black pepper. and while it was simmering i added some water. And also i added some more chicken. After all the finishes it was DELICIOUS!!!

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xxDXxx

	Cooking Level: Intermediate
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Reviewed: Jan. 12, 2008

This was okay. It was very bland.

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BRIANNEK1

	Cooking Level: Beginning Home Town: Akron, Ohio, USA
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Reviewed: Jan. 12, 2008

Oh yum! I am on a mission this winter to find the best recipe for different types of soups, and I don't need to search further for chicken noodle. This was fabulous - even better the second day after the spices had to mellow a bit. I added carrots and a little more chicken than called for - I used an entire store bought rotisserie chicken. I'll be making this soup frequently this winter.

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rshreeves

	Cooking Level: Intermediate
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Reviewed: Jan. 9, 2008

I didn't care for this. It's okay for a cheap meal, next time I will use more seasonings. I cut down on the amount of salt and glad I did.

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CariMel

	Cooking Level: Intermediate Home Town: College Station, Texas, USA Living In: Houston, Texas, USA
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Reviewed: Jan. 6, 2008

I found this soup to be very salty but otherwise quite bland.

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WORKINGGIRL61

	Cooking Level: Expert Living In: Schenectady, New York, USA
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Reviewed: Jan. 3, 2008

I used the rotissaire chicken, added carrots, dumpling style egg noodles and did not add salt as I couldnt find low sodium broth in the large cans. I did add the whole chicken to the broth with the veggies to let it get some more flavor. It turned out great!

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PINKCOURTNEY

	Cooking Level: Intermediate Home Town: Marshall, Michigan, USA Living In: Kalamazoo, Michigan, USA
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Reviewed: Dec. 30, 2007

Perfect. I cooked the noodles in the broth with the veggies so I ended up needing a lot more broth, well worth it. It's good even w/o chicken.

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JONESS13


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Reviewed: Dec. 22, 2007

I made this recipe in a hurry (sick child) and didn't take the time to read what other posters had said. Hence, a overwhelmingly salty soup! Yuck! It was salvagable because I added lots of water to it. (I would have had to add water to it anyway because it was too thick and pasty for my liking). Next time, I will omit the salt (broth adds plenty) and also add carrots. With these alterations it is worthy of a 5 star score.

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Kari

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Leesburg, Virginia, USA
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Reviewed: Dec. 11, 2007

This is definately a keeper ! I did not add any salt per other reviews. The soup was plenty salty with the broth. I did however add black pepper to taste and I also sauteed the celery and onion with 3 cloves of garlic and the poulty seasoning(this really brings out the flavor in your spices) in evoo then added the broth to that. I also used a store bought rotisserie chicken- per other reviews. Yummy.

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Bits

	Cooking Level: Expert Living In: Novi, Michigan, USA
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Reviewed: Dec. 10, 2007

WOW! This is just the chicken noodle soup I have been searching for! I made my own stock with no salt(medical reasons); from there, I made the soup. I cut the salt to 1 tsp. (using 6 C. stock) and added a little thyme, garlic powder, and pepper. I also used carrots in place of half the celery. The ratio of chicken to noodles to stock was perfect; this is definately going into my permanant files!

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nmchilecat


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Reviewed: Dec. 9, 2007

Hubby accidentally grabbed a Pico de Gallo flavored rotisserie chicken from Walmart. I pulled the blackened skin off where most of the spice was. The spicy flavor on top of the classic chicken soup tasted great (and cleared the pores!) I reduced the sodium, added a cup of frozen peas, and boiled the whole chicken before removing it to cut off the meat. I will make this again, even with a spicy chicken.

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GUATMOM


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Reviewed: Dec. 9, 2007

Grandma's Chicken Noodle Soup

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