This recipe is a wonderful classic chicken noodle soup. Adding the ginger root gave it great flavor.

Absolutely loved this recipe. I am a sucker for homemade chicken noodle soup. I doulbed the recipe, x'd out the Ginger. It was right on time with the cold muggy rainy day. My kids and a good friend of mine really loved it and we had soup for days. Thanks for the recipe it has been added to my book.

Taste just like my mother used to make!

I used ADZELL'S advice and cooked 2 small cornish game hens in my slow cooker. I covered them with water and added about 2 teaspoons of the powdered ginger with rosemary, garlic powder, basil, oregano, and about a handful of dried parsley (I always have a large container of this in my cupboard). I diluted the ginger with some warm water so it wouldn't clump. I cooked the hens for several hours, removed them about deboned them. Then I simmered the veggies with lots of parsley and added to the deboned chicken and broth in the slow cooker. I added some boullion cubes and about 1/4 cup minced onion and some more oregano and basil. I'm going to simmer this overnight and add the noodles in the morning. It's really delicious so far and my kitchen smells great! Just be warned if you go the whole chicken/make your own chicken stock way it's really greasy when you debone!

This is the best chicken soup recipe ever! Thanks!

I have made this for several friends when they're sick. It's always a hit. I cut the ginger up smaller than rounds and leave them in. Ginger is beneficial for the immune system.

This is a great recipe. My kids ate every bit of it. I did omit the ginger root and added a little more water and some chicken bullion, so that I could add more noodles. Thanks!

excellent flavor I loved every bite! Will make this one again

This made a good meal. The only reason I gave this a 4 instead of a 5 was because I guess I was expecting something else. The front picture of this recipe was a tad decieving. I thought there would be a thicker texture.

I was unsure of the quantity of ginger. I think I added too much because it didn't have the traditional hearty soup taste. Of course, that could be my fault because I didn't put celery in it... and who neglects celery in soup?

I thought this was good, but I have to think there is a better Clhicken Noodle Soup recipe. Next time I will make the changes the author recommended. Thanks for the recipe.

Fantastic recipe! Quick, easy, and very tasty. My husband doesn't eat cooked celery so I made one change - I used 1 stalk of celery cut into large chunks, 1 tsp celery salt, and 1 tsp poultry seasoning. It tastes just like the original recipe without lots of greenery to scare people away.

My family loved this soup! I doubled the recipe and sauteed the onion, celery and carrot. I had pre baked some chicken so added the ginger root in the pot with everything else. Also used 3/4 bag of Wacky Mac noodles in place of the egg noodles to give it some more color.

This was great homemade soup. Perfect for a cold day.

This is the best chicken soup EVER! You must use fresh ginger and let it simmer in the pot with the other veggies. I added a 4" sprig of rosemary and some sliced fresh mushrooms. Instead of noodles, I used wild rice. Thank you for sharing, Jean. My family loves this recipe.

This soups is so comforting. Every time I'm feeling slightly under the weather or just want something healthy and savory, I make this soup. Wonderful recipe...I do add a bit more ginger, though. It gives it a really soothing element.

really yummy in my tummy

I have made this soup for a couple people and received rave reviews! My mom was wondering what the secret ingredient was and it was the GINGER! You must use fresh ginger root for this. I slice it up and put it in the soup while it is simmering. Then I remove the pieces right before serving. It gives it such a fresh taste!

I made this as directed and it turned out great...but next time I'll at least double it. I skipped sauteing the ginger in the oil because I had ginger in the freezer and just scraped off a teaspoon or so and added it to the broth. Great recipe!

My husband and I just finished devouring this soup. I am only giving it 4 stars because I like to make the stock using leftover roast chicken and I had to fudge the recipe accordingly. Here's what I did: Put what was leftover from my 4-5lb chicken in stock pot and covered with cold water. Add 2 bay leaves, a palmful of whole peppercorns, 1 medium onion cut into large chunks, 3-4 cloves smashed garlic and about a thumb-sized piece of fresh, peeled ginger, also smashed. Add about 1 TBsp salt. This sounds like a lot, but trust me, you'll need it. Simmer on medium-low heat with lid on for about 45 mins - 1 hour. Next, strain into large bowl, reserving the broth. Separate chicken from bones and add the meat and the chunk of ginger into the bowl with broth. Discard the remaining bones and onion, bay leaves etc. Put broth back into stock pot and onto medium heat. Add chopped celery and carrot and allow to simmer for about 1/2 hour. Taste broth and adjust seasoning if necessary. If you're like me, you'll probably need to add more salt and pepper. Remove ginger, bring broth to a slow boil add 1.5-2c egg noodles (1/2c of egg noodles equates to about 12 noodles... definitely not enough!). Simmer for about 10 mins and serve. My husband says he isn't normally a fan of soup but he had two servings and all but licked the bowl in the end! The ginger adds a lovely zesty flavor in the background and really completes this soup. It's a recipe I'll come back to again and again.