Reviewed: May 10, 2012

This was a very good soup, which we will making again. I used the leftover roasted chicken bones from Cosco's to make the stock. It was delicious!

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Reviewer:

clwallace

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

Really good & healthy. The soy sauce & the hot pepper sauce give it a great flavor.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: Feb. 13, 2012

Favorite soup ever!

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Reviewer:

MellowD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tyler, Texas, USA

Reviewed: Jan. 20, 2012

This soup was well received by my whole family although we felt that it needed a little more oomph. For our taste, I will add more garlic and more spinach next time. I added whole wheat alphabet noodles instead of the egg noodles to boost the fiber content. Super simple to make and very tasty!

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Reviewer:

KATHYINCALGARY

Cooking Level: Expert

Reviewed: Jan. 20, 2012

This is a great soup, but doesn't taste quite like the restaurant style chicken noodle soup.

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Reviewer:

jennifertse10

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Alameda, California, USA

Reviewed: Jan. 18, 2012

I love this recipe! Yummy and I feel good serving it to my family.

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Reviewer:

Milkbery

Reviewed: Jan. 13, 2012

This is the best chicken veggie soup I've ever had. I added more chicken and noodles and I cooked the chicken before adding to the soup. I also added more stock but it was great and the grandkids loved it. Thanks for sharing this recipe!

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Reviewer:

Charkng

Reviewed: Jan. 9, 2012

Incredibly good soup!! I've made it twice in the past week!! I added a bit of poultry seasoning to the pot for some additional seasoning and had to add 2 more cups of broth to have enough liquid for the massive amounts of veggies I put in the pot. Like previous posters, I also cooked the chicken in a skillet prior to putting it in the pot and used whole wheat penne pasta the first time and whole wheat egg noodles the second time. This makes a big batch of soup and it's excellent to take to work for lunch throughout the week. Thanks for the awesome recipe! A definite wIN.

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Reviewer:

hcgdodd

Cooking Level: Expert

Reviewed: Jan. 9, 2012

I love to make soups and this is the best chicken soup ever! So many good veggies make this extra special and so full of flavor! I made my own chicken broth so I had extra which made the soup better. The spinach and the leek should not to be left out! I will try this in the croc-pot sometime with adding the chicken, spinich and pre-cooked noodles later. I actually made this for my boyfriend's daughter's Birthday dinner with salad and crusty bread. She loves soup and she had 2 helpings! We wre not stuffed so we had room for her Birthday cake and ice cream! Looking forward to my lunch today of left-over hot soup!

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Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

Reviewed: Jan. 2, 2012

Soup was great - I made some changes, having just come back from Paris I used butter to saute my veggies instead of cooking oil. Only about a tablespoon, but I have come to realize it is better to eat small portions and cook with the good stuff. I also used 2 potatoes in place of the noodles. Didn't have any noodles and have lots of potatoes. My kids (11 & 8) agreed it was great, and prefer flavor over bland. They thought it would fit in with the French cuisine. Thanks!

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