Reviewed: Aug. 21, 2007

Pretty good.

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MARA61

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Aug. 13, 2007

I love this soup. Thanks for the post. I did change it some but it still your recipe.

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BELVEAL

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 11, 2007

really really good! i did make a change in the recipe and that is that i dont use the regular cubed meat i buy the alreay cooked garlic herb rotisery chicken from the gorcery and just pull the meat off of it, and use that! sooo good! MMMMMM will make agian and agian, thank you

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COOOKIECRISP

Cooking Level: Expert

Living In: Hercules, California, USA

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Reviewed: Aug. 4, 2007

This is one of the best recipes I have ever made. I made it when I had a horrible head cold and it actually made me feel better. I will definitely make this recipe again.

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meyangela

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: New Berlin, Wisconsin, USA

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Reviewed: Jul. 31, 2007

nice, tasty not too salty

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HEATHBAR44

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Reviewed: Jun. 27, 2007

Just had a bowl at work for lunch -- delicious! I read all reviews and made the following changes: Used 6 cans reg chicken broth, 6 cans low sodium. Brought it all to a boil and added 1 cup each chopped onion, celery and carrots. Added noodles, 2 bay leaves, 1 clove chopped garlic, fresh black pepper and oregano. Added an ENTIRE rotissierie chicken and covered. Simmered fifteen minutes and then took chicken out, removed meat and put back in pot. Simmered thirty more minutes. I'm taking it to a sick friend today -- it does make a TON so next time will freeze some for this winter. I'm usually not one to change recipes, but followed other's advice and it turned out great -- not too salty as so many posters have noted. The key is using half low sodium chicken broth.

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Susie

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 13, 2007

Smelled like comfort all through my house. I over salted it the first time I made it, but havne't made that mistake twice.

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Heather

Cooking Level: Expert

Home Town: Abbotsford, British Columbia, Canada

Living In: Hay Lakes, Alberta, Canada

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Reviewed: May 13, 2007

Very good AND very easy!

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football widow

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 26, 2007

Not a big soup fan, but this was very tasty. It makes a ton! :) My suggestion though, throw in some extra veggies like corn, peas, carrots, make it extra hearty.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 14, 2007

I made this last night and really enjoyed the outcome! It was warm and comforting for a cold, rainy night. Will certainly make again.

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MMARKERT

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 10, 2007

This is the best Chicken soup recipe!! Easy and deliscious.

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Sassy

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Reviewed: Mar. 31, 2007

Just wonderful! I added a carrot and only 1/4 tsp. salt. This will be a family "comfort" food during the winter - and on those sick days. Thank you Grandma!

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SUESUE8

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Mar. 29, 2007

I didn't quite follow the instructions for this recipe. It was easier to follow my own instructions. I'm usually brave enough to try that. I first sauteed the celery, onions and carrots (I added carrots to my soup). Then cubed the chicken and added to the sautee. Sauteed for about 5-7 minutes then added the chicken broth (I added 3 cups of water on top of the chicken broth because the broth made it too salty). I let it simmer until the carrots were almost done then added the noodles and simmered until everything cooked. I used flour instead of cornstarch because I didn't have any. Then I added the flour and water to make it a little thicker and let it simmer for another 2 minutes. I didn't add any salt or poultry seasoning because the chicken stock gave it enough flavor. It came out wonderfully.

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Emmly

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Reviewed: Mar. 20, 2007

Great recipe, this was my first time making chicken soup,I made two pots, one with carrots and one without. It was great both ways.It's even better warmed up.Wonderful for those cold nights.Even my kids liked it. Thanks for sharing!

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Nicole

Home Town: Miami, Florida, USA

Living In: Baxley, Georgia, USA

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Reviewed: Mar. 18, 2007

Great comfort food recipe. I used a small amount of flour in place of cornstarch since I didn't have any at the time of making this recipe. It came out great.

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anghill79

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Reviewed: Mar. 7, 2007

This was good comfort food. The only thing I did different was add carrots and halve the amount of chicken broth since I like thicker soups.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Mar. 6, 2007

I added a cup of carrots to get more veggies in the mix.

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EMassa

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Reviewed: Mar. 5, 2007

This was good, but way too salty! I geuss I should have read the reviews. I had to add water to get rid of the salty taste. I'll make this again, but make sure I omit the salt.

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