Reviewed: Oct. 19, 2009

My family loved this! The only difference I made was cooking the chicken with chopped up garlic before adding it to the stock. Great recipe! (My family is VERY picky.)

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Heidi

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Reviewed: Oct. 4, 2009

i make this whenever my husband is sick. it's just about the perfect chicken noodle soup! the only change i make is to finely chop the ginger and let it stay with the chicken, and add several cloves of chopped garlic when sauteing the chicken with the ginger. we love garlic and it's a natural antibiotic. good job, jean!

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katekite

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

My boyfriend came down with a cold and I started looking for a chicken noodle soup recipe. So glad I found this one! I made a few modifications: (1) I substituted chicken stock for water; (2) I used lots of fresh parsley and I'm glad I did. I forgot to take the ginger root out and I probably should have because the ginger flavor at the end was pretty strong. But this was a super soul satisfying soup and I'm really glad I found it.

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Gwen on the West Coast

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Reviewed: Aug. 27, 2009

Really good! The ginger made it special. I made the chicken seperately, with green onions, ginger, and minced garlic. I cooked it in a skillet with chicken stock and let the stock steam away. It was sooo delectable. I also used canned carrots. The soup tasted better after it had been refrigerated over night and reheated for lunch. Ate it with French bread. My family gave me great reviews. A+

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GratefulLed

Cooking Level: Beginning

Living In: Spicewood, Texas, USA

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Reviewed: Jul. 24, 2009

i added 1 cup whole kernal corn and 1 cup diced potato's,10 mins. before done..great!!!

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taurusblue

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Reviewed: Jul. 22, 2009

Some of the best chicken soup i ever had. Would highly recommend every one to at least try it!!!!

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RWA

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Reviewed: Jun. 8, 2009

I love the ginger flavor!

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mflanigan

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Reviewed: May 22, 2009

The recipe was very simple to make. However, I only rated four stars due to bland taste. Once I made the soup according to the recipe, I added additional seasonings in order to boost the flavor. **When you are sick, the ginger root is really key** I also increased the liquids. I used my crock-pot vs. stovetop in order to allow the ingredients to absorb the seasonings while simmering. This soup makes plenty for leftovers and freezes very well.

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Byutiful1

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Reviewed: May 18, 2009

This was the best chicken noodle soup I have ever had! Everyone loved it. I made it with the egg noodle recipe, and it turned out great. It was an effort, but very worth it.

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Hemmert

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Reviewed: Apr. 29, 2009

This soup is the absolute favorite of our entire family! We have it at least once a month, and I like it more each time!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

I made this and it was the best recipe I have ever made. I will definitely recommend this one!

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Tile Girl

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Reviewed: Mar. 2, 2009

made this recipe for my hubby...totally sick and miserable. i doubled the recipe by using 2 32 oz. chicken broth, 4 cups of water, 6 celery stalks, 6 carrots, about 3 cups of rotiserre chicken. i added 1 tsp. of pepper b/c that's what he likes and then i added a little garlic power, minced onion, italian seasoning (i'm half italian), and a sprinkle of basil. it was awesome! i doubled the recipe in order to have more, for him , or for tomorrow. i will be adding one can of chicked broth when i do reheat to serve again. again, this recipe is awesome! i will definitely make this again, for sick or not sick, it was great!! thanks for posting a simple recipe like this that anyone can tweak in order to make it fit their tastes and needs!!

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ktfrog58

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Reviewed: Feb. 12, 2009

Thanks to this recipe I almost always make my chicken soup with ginger now. I grate in ginger to taste and add zucchini, peppers, or other ingredients on hand. Very yummy.

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MEBERLI

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Reviewed: Dec. 21, 2008

I almost felt guilty making this soup! I usually buy the whole chicken and make it all from scratch... but never again! This soup is sooooooo GOOD AND EASY. My kids who are picky eaters gobble it up... It is a perfect meal for a cold wintery day!!!

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christinascookin

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Reviewed: Dec. 6, 2008

Fantastic, the only soup my little sister eats and I make it for my boyfriend whenever he gets sick, and he absolutely loves it

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Leashe

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Reviewed: Nov. 24, 2008

I read the recipe and decided to add my own spin on it.... Before I cooked the chicken in a wok skillet I diced and then seasoned the meat with rosemary, thyme and marjoram. While it cooked in the skillet I added 2 dashes of ground ginger. I also added a few dashes of salt, pepper and an italian seasoning mix to the broth and veggies. Also, so it doesn't seem more like a stew, for the 4 serving version I added 2 extra cups of water. I cooked this for myself and my mother and we both loved it. Great soup for a cold winter's night.

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Samsangel

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 6, 2008

This is a wonderful basic chicken soup recipe that allows for some tweaking for personal preference. I highly recommend using Reames frozen egg noodles. They are delicious and have great texture. I also added some carmelized onions and some cooking sherry for extra flavor.

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Jen

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Reviewed: Oct. 13, 2008

This was really good soup! The original recipe does not call for parsley or chopped onion so, I added some dried parsley and dehydrated onion flakes. Will make again. I gave some of this soup to my pregnant friend who had a cold and her mother. They loved it too!

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KensHoneyBunny

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Reviewed: Oct. 10, 2008

This is a fantastic recipe. My little girls loves chicken noodle soup (Campbell's) and I dread feeding it to her. I used this recipe instead and the egg noodles were a big hit.

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