Reviewed: Oct. 3, 2009

First let me say I do not like chicken soup - until now. Great recipe. I did make the following changes to fit my taste. Used half low sodium chicken stock and the other half vegetable stock with two bay leaves. Added two stalks of celery. Omitted cilantro and added fresh parsley and basil. At the end, added small shells pasta. My husband and three children ages 7, 6 and 4 loved it. I know I changed the recipe, but thanks for a great base.

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Cookin'NJ

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Reviewed: Sep. 19, 2009

Very good basic soup. My son had a cold, so this was a nice soup and he really enjoyed it. I also added a potato and fresh parsley instead of cilantro.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I loved this simple recipe! I didn't have celery salt on hand, so instead of 2 cups of carrots - I used 1 cup chopped carrots and 1 cup chopped celery. I also put it all in the crock pot in the late morning on low, and it was done in perfect time for dinner! I will be making this again =) Thanks for sharing!

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caitlyn

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Reviewed: Jan. 7, 2009

Total hit in my house. Easy and warming for a nice cool day.

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mama cooker

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

Truly quick, delicious and easy. I make this whether I'm under the weather or on top of the world, but it is a wonderful recipe to keep on hand when you haven't the energy to spend in the kitchen. I sometimes add chopped celery and noodles. Another great variation - I add a dash of cumin, a small can of fire-roasted diced green chilies, and top with a few tortilla chips. Either way, I always serve this soup with lots of fresh chopped cilantro and lime wedges. This recipe is always at the forefront of my recipe binder. Thank you!

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VonnieV

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Reviewed: Oct. 12, 2008

Based on how easy the recipe was, the soup turned out surprisingly nice. It wasn't the best chicken soup I ever had, but I suppose that type of soup takes hours of slaving away in the kitchen. I also used fresh chopped celery instead of celery salt and a boullion cube base. We had some leftover pre-cooked spaghetti noodles from the dinner before which we added in the last 5 minutes and it made a nice addition. We had leftovers the next day, and I actually thought it tasted better the second day, after the flavors had more time to release. The vegetables/chicken/noodles had absorbed some of the soup, so we added a little more boullion base, and it was really delicious the second day!

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Diana

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Reviewed: Sep. 15, 2008

This was a great base recipe for me to use on my first batch of Chicken Noodle Soup ever! Thanks :)

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 1, 2008

The only chicken soup recipe I use anymore! I add diced potatoes (with skins) when I add the carrots and onion. Also, when I pull out the chicken to cut it up, I turn up the heat slightly and add organic parsley garlic noodles. I let those cook for approx. 10 minutes, and add the chunked chicken back in for a few minutes before serving. Big hit!

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sarahschaffer33

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

This is an excellent starting-point recipe! I ad-libbed a bit by doubling the broth and adding celery, 2 cubed potatoes, and 2 cans of corn along with the carrots it calls for. I wanted a lot of color and healthy stuff for the 3 sick people I made this for! All of them loved it, and said it was delicious, even the ones without much of an appetite. I followed a tip from other reviewers to cook the chicken first, then add the vegetables and finish cooking, that way they don't get too mushy. Very yummy, this is a keeper!!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 19, 2008

Terrific recipe for quick chicken soup! I also added a little bit of celery, turnip, leek as well as the carrot, onion and garlic. I also added 1/2 cup noodles at the end. In addition I used an 8oz mixture of water and Better Thank Bullion which makes your broth taste better than canned broth. A real winner!

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Orphese

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Reviewed: Jan. 26, 2008

For a really quick and easy soup this was great, beating canned soup any day, and much healthier if you make it as I did with very low sodium chicken broth.

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Marcy

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

This was a GREAT recipe -- so easy and delicious to make! I decided to cut the chicken ahead of time and added cayenne pepper to the mix for a little spice. It was simple and delicious!!!

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Kathy O'Keefe

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Reviewed: Nov. 14, 2007

While it's not the same as the version my Grandma uses which takes hours of stirring and skimming, this is fantastic. If I'm the one that has to make it then quick and easy is the way to go :) Sorry Grandma. Followtherecipe.com

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followtherecipe.com

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Reviewed: Oct. 29, 2007

For a quick soup, this was awesome. I didn't have much on hand, but wanted to make chicken soup for my sick boyfriend. This did it! It was a very, very helpful start. I ended up using dill weed instead of celery seed (it's only what I had), substituting a teaspoon of onion powder for the chopped, and adding a cup of rotini pasta to the mix after I took out the chicken. I also added a cup of frozen green beans at the end to give it some color. It was amazingly easy, totally hit the spot, and Dan loved it. Highly recommended!

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ChristinaTheMouse

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Sep. 4, 2007

Used this as a jumping off point, but improvised. Used two large (46 oz) cans of broth and cooked for 45 minutes with chopped onion, celery, carrot, and the bones from 3 chicken breast halves (last night's dinner). Made a rich-tasting stock. Removed everything but stock and added sliced carrot, celery, leftover sliced potatoes, leftover chicken, and broken pieces of whole wheat spaghetti. Simmered for ~20 minutes longer. Very tasty with a loaf of Italian bread, and made enough to freeze for a second meal.

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Frugalux

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Jun. 27, 2007

I thought this recipe was pretty good. I would definitely add more to it. I added some celery, noodles, and garlic powder and it was really great. But without the additions I think it would have been very bland.

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Holly

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Reviewed: May 25, 2007

I recently started on the atkins diet and was looking for low carb recipes. This is a keeper, though I did make a few changes. I used 3 cups water and 3 boullion cubes. Also, I fried a small red onion and a green onion before putting in the water. Before serving I added parsley, cilantro and pepper to taste and I simply loved it. To cut down on more carbs you can add more celery than carrots and you're set.

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vane

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Reviewed: Mar. 10, 2007

Very good and very easy! I used chopped celery instead of celery salt.

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Suthun1

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Reviewed: Mar. 8, 2007

yummy. added extra veggies (more carrots, some frozen peas at the end) and therefore increased liquid by added 1 1/2 C water w/ 1/2 large chicken bouillon cube. used heaping 1/2 tsps. of spices. used costco rotisserie chicken as well. great meal.

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Dec. 14, 2006

This is a very good recipe, particularly because it's so quick. Like a couple other reviewers, I found I needed to add more broth than the recipe suggests. I started cooking with only two cans, and when I realized I was going to be short, I added a pouch of chicken bouillon and 3/4 cup of hot water - this was just fine as a substitute. For the amount of veggies in this recipe, I would suggest closer to 3/3.5 cans of broth. I too used chopped celery instead of celery salt. I also added some cut up spaghetti noodles, which was great, but I suspect also sucked up some moisture - something to consider if you're adding pasta. Delicious as leftovers as well. Thanks!

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linsco

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