Reviewed: Aug. 24, 2009

I started here. More broth, noodles and a lot more mushrooms. Couldn't find the peas in the freezer. Personalized by adding a few dashes of poultry seasoning, a pinch or two of tarragon, lots of pepper and a splash of sherry. Suggest leaving chicken in sauté pan to collect juices, add to pot with chicken, and don't forget to deglaze the pan.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 4, 2009

The answer of what to do with leftover chicken on a winter night. Tasted great, easy, and all ingredients are already in the fridge!

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MELISSA803

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Reviewed: Apr. 30, 2008

I followed this recipe exact--problem there is not enough broth in this if you want a soup versus a stoup--I actually kept adding broth to this and a last count I had 9 cups total and it was not very brothy. It was good in flavor once I added 1 bay leaf, poultry seasoning, and marjoram.

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justadevil

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Reviewed: Jan. 17, 2008

I AM NOT A COOK! This is the first time I've made chicken noodle soup, and it turned out really tasty.

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melissa_ann79

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Reviewed: Nov. 20, 2007

This is a really easy basic recipe. I've made this a couple of times and found that I like to leave the chicken whole and then cut/shred it after it has boiled with the rest of the soup before adding the noodles. I don't care for mushrooms, so I don't add those and instead add whatever frozen veggies I have left in the freezer.

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Stamp-n-chef

Cooking Level: Expert

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Reviewed: Oct. 21, 2007

A delicious and hearty soup. It makes more servings than you expect. I added garlic to my chicken when sauteeing it to bring out more flavor. I don't sautee or boil chicken on its own because i feel it leaves a certain smell in the chicken. I used garlic paste but even finely crushed garlic would be fine too. A wonderful soup!

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Aliza

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Reviewed: Jul. 22, 2007

I added salt, pepper and parsley, and two cups more water, and cut the chicken breats into very small pieces. Also, used Knorr's chicken granules instead of chicken broth, and substituted water for the fluid. Next time I will use only two chicken breasts. Used okra instead of peas. Doesn't say when to add the chicken, but as it is already cooked it really doesn't matter. Otherwise, it is a good basic chicken noodle soup, if modified.

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Andy M.

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Reviewed: May 29, 2007

Perfect blend of vegetables, chicken and noodles. Easy and quick, I used home made broth but it would be fine with store bought.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Apr. 21, 2007

Wonderful. I had my doubts when I read the recipe, but it came out utterly delicious. Will go into my regular meal rotations. Kudos!

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Jeff

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Reviewed: Apr. 15, 2007

I made this for my boyfriend. I used carrot "chips" from the produce department to save time and added garlic salt and seasoned pepper. I also used "No Yolks" egg noodles to reduce cholesterol. Lastly, I sauteed the chicken in olive oil. It was fabulous! It is definitely a new addition to recipes I cook often!

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K. Hodge

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Reviewed: Jan. 29, 2007

Great recipe! I boiled and shredded the chicken instead of frying it, for a lighter taste. I added the chicken right before the noodles, since the recipe didn't specify when to add it. My family loved this soup!

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Nancy P.

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Reviewed: Jan. 15, 2007

This is a great recipe! Quick, easy, and I usually have most of the ingredients on hand. Didn't have mushrooms, so left them out. My husband thought it need more noodles (I used the dried egg noodles, not frozen). So I just added some more - about double+ what recipe called for, just stirred them in while it was still hot and it was even better the next day. Great for wintery days like we have here!

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ceastwood

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Reviewed: Jan. 9, 2007

This recipe was so good that I would double it next time for leftovers. It was a hit with my kids! I made it with free range chicken and it was super!

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Lyndsey L

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Reviewed: Jan. 3, 2007

The soup isn't bad, but what's with the name? Why is it called "grilled" when the chicken is fried in a pan?

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Boos_Mommy

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Reviewed: Jan. 3, 2007

eh...

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Jun. 30, 2006

This soup was good. I used a frozen pea, corn, carrot, and green bean medley. I also substituted the egg noodles for whole wheat. I will definitely make this again.

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melissa

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Reviewed: Jun. 23, 2006

This recipe makes really good soup... but am I missing something that no one else seems to have noticed? Where's the GRILLED part of the recipe? The chicken is FRIED, not grilled, so even though the soup is good, I took a star off because the name is misleading...

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Jan. 21, 2006

Excellent soup and very easy to make. I substituted vegetable oil with olive oil, and fried the chicken with onion and garlic. Will definitely make again.

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Ali Rees

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Reviewed: Jan. 11, 2006

This was such an easy soup to make. I had half of a rotisserie chicken left over from last night, so I used that instead of the grilled chicken breasts. It tasted great, but I look forward to trying out some chicken off of the grill in this recipe. Yum!

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