Reviewed: Jan. 3, 2007

We thought this was quite bland for our taste. I added some garlic and Cavender's Greek Seasoning and that helped. I would suggest to taste this before adding any salt then salt to taste. Adding the cornstarch made this different but I don't think I will add it again, I just prefer is soupy.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 23, 2006

My husband makes this and it spectacular every time!

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Mandi

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Reviewed: Dec. 16, 2006

Per previous reviews, I sauted vegetables, and added carrot as well. Boiled some of the rotisserie chicken breifly with broth, and added can of cream of chicken soup for thickening. With no salt added, this was still salty. Next time will purchase low sodium broth. Just added the uncooked noodles at the end. Still enjoyed the soup, and will make again.

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boz

Cooking Level: Intermediate

Living In: Auberry, California, USA

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Reviewed: Dec. 4, 2006

I BOILED A WHOLE CHICKEN CUTTING OFF THE FAT TO MAKE THE CHICKEN BROTH. WE ADDED SPICES BECAUSE IT WAS BLAND. I EVEN ADDED 2 ONIONS AND GARLIC. I THINK I SHOULD HAVE ADDED CHICKEN BOULLIION FOR FLAVOR. I WOULD RATE IT A 2 AFTER I SPICED IT UP IT WAS A 3.

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bobalu

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Reviewed: Dec. 1, 2006

I am trying to learn to cook for my new husband and this was a SIMPLE recipe! I used the rostierre chicken, as suggested by others. It was a very salty soup. I will use less salt next time :)

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Lucie

Cooking Level: Beginning

Home Town: Lubbock, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Dec. 1, 2006

No need to add salt- I did not do the corn starch thing at the end but you sure could- I used Grandma's Old Fashioned Egg Noodles in the frozen pasta section (they are SO good)- I added some diced carrots - and I used the breast meat from a rotesserie chicken- be prepared to add more chicken broth and pepper- let simmer as long as possible adjust seasonings- easy!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Nov. 23, 2006

Hands down, the best chicken noodle soup I've made. Per the advice of other users, I added an entire cooked rotisserie chicken to the broth (along with the drippings from the pan). After 15 minutes, I removed the chicken, sliced it up and added the meat back in. My only other additions were 2 diced cloves of garlic, 1 bay leaf and fresh cracked pepper.

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thedoc10

Cooking Level: Intermediate

Home Town: West Saint Paul, Minnesota, USA

Living In: Richfield, Minnesota, USA

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Reviewed: Nov. 23, 2006

This soup turned out great, and was gobbled up by my family. It does make quite a bit, however, so be prepared to freeze the extra or else halve the recipe for a family of 4 or less. I would also use about half as much poultry seasoning next time, but that is just a personal preference! This is a great recipe.

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AngieM

Cooking Level: Expert

Home Town: Oskaloosa, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 22, 2006

This soup is delicious. I did saute the celery, onions and carrots as another reviewer mentioned and the family loved it. I did not add the noodles to the soup, rather I cooked them seperately. Some went back for seconds...thanks so much for sharing.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 21, 2006

Very Easy, Very Yummy!!! Thanks for the recipe.

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lori

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

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Reviewed: Nov. 17, 2006

It was good but not extraordinary.

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BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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Reviewed: Nov. 15, 2006

Good!~

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angela02830

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Reviewed: Nov. 10, 2006

I always make chicken noodle soup and this one is my favorite! the cornstarch gives it the best texture. I even substituted the noodles for matzo balls and it was yummy. thanks!

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Mimi

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: Nov. 5, 2006

I made this tonight, and my hubby & I loved it! I made only a few changes, I sautéed in EVO the onion & celery, and added shredded carrots. It seemed to add a little something extra from a soup I made from allrecipres last week. I followed previous comments, bought a rotisserie chicken, and had it cooking in the broth for about an hour before shredding. I used 6 cans of chicken broth, which comes out to 84oz. I used the frozen Reams noodles instead of the regular egg noodles, I just like them better. I would use less salt next time, 1 1/2 tbls seems a little too high for me. All in all, this is a keeper!

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ANGEEJOE

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Reviewed: Nov. 5, 2006

Only used 8 cups of broth as recommended by someone else, and I used a rotisserie chicken and a little less salt. Perfect for a cold day. Yummy!

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Tracy

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 30, 2006

This is a good starter recipe for a non-cook. However, there needs to be quite a bit of doctoring. Cut water/broth to 8 cups, add a generous portion of chopped carrots, forget the poultry seasoning and add a bay leaf and a pinch of marjoram and sage. I added my ingredients to a crock pot starting with a chicken breast (with skin/bones) that was seared in a hot pan all sides. The bits in the pan were washed with hot broth and added also to the crock pot. After several hours, I removed the bay leaf and skimmed some of the residual fat on the surface. Tear the chicken meat into pieces and return back to soup with the noodles, only 1 tsp. salt and a generous dash of pepper. Forget the cornstarch slurry for supposed body...this only takes away from the homemade fresh quality.

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timetocook mama

Cooking Level: Professional

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Reviewed: Oct. 26, 2006

Wow! This was really good and it is now a family favorite.

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Kyle Suzanne

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: College Station, Texas, USA

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Reviewed: Oct. 21, 2006

This has got to be one of the best soups. My kids and my husband love it. I even made it for the marching band and the loved it. I use a lot of shortcuts such as pre-cooked chicken I cut into small pieces and I cook the noodles with the soup, not before. I can't tell you how many times I've used this recipe, and will continue to use it.

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