The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 28, 2009
I'm not a huge fan of chicken noodle soup, so my husband rates this 5 stars. I boiled my noodles and carrots in three cans of the chicken broth while I sauteed the celery and onion. I doubled the celery and onions. When the noodles were done I added the remaining cans of broth to cool it down some and stop the noodles from cooking some. I will make this for my family again, as it was a hit.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 28, 2009
I'm so excited that I found this recipe. It's extra yummy, easy, and since I used my crock pot to cook it in, it made the house smell terrific all day! Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Warren, Michigan, USA
Living In: Maumee, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 26, 2009
This was the best homeade chicken noodle soup I've ever had. I made this in a rice cooker, and it lasted all day on the "warm" setting and just got better and better! Be mindful not to leave the noodles in all day, they get mushy. I'd like to try this with homeade egg noodles someday.
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Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 26, 2009
Wonderful recipe! Make it everytime we get a cold and I swear it cures it!!
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Cooking Level: Expert

Home Town: Chesterfield, Indiana, USA
Living In: Zionsville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 25, 2009
This was very good. I used homemade turkey broth, whole wheat pasta spirals, and added garlic and red bell pepper to the sauteed veggies. I'll certainly make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 25, 2009
Perfect! My boyfriend and I absolutely loved this, and it was so simple. I did have to use beef stock in place of the vegtable stock....it was all I had and it worked out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2009
Very good, quick and easy. We used Ditalini pasta instead of noodles.
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 22, 2009
This is a great chicken soup! My husband and I loved it! Easy, quick & delicious.....will definitely make again. The only change I made was simmering the broth, vegetables, spices & chicken a bit longer...like an hour, then I added the egg noodles the last 15 mintues. It was great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 22, 2009
My family like this recipe. So I will make it again. I like the combination of flavors.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 21, 2009
It rocked. I subbed macaroni noodles for egg noddles and it was a hearty soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2009
Satisfying! My only recommendation is to add the noodles a little later in the cooking process so they do not get so soft.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2009
I made this soup over the weekend it was super easy and my husband and 13 year old son loved it (so did I). I did modify the soup based on some of the other reviews though. This is what I did to make it my own. I used 2-32 ounce cans of chicken stock and 1-32 ounce can of vegetable stock. I also used a whole bag of celery hearts and one pound of carrots (we like a lot of veggies), I also added about 6 small potatoes cubed. I too used a whole rotissarie chicken, skinned it and de-boned it. I skipped the oregeno but added the basil, pepper and garlic salt (no regular salt). I used about a half of stick of butter and sauted all of my veggies in a big pot and when I thought they were getting somewhat soft, I added them to broth with the chicken and let that go for about 30 minutes. The veggies got nice and soft. I cooked my pasta on the side and did not add to the soup. The longest part of the entire soup was the chopping of the veggies. This was so easy and delicious! Enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 17, 2009
Great Soup! Added a couple bay leaves, but everything else was left as the recipe stated. I will definately make again. I always read the reviews to decide if I am going to make something. The reviews were great and helped make my decision to make this soup.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2009
We loved this chicken soup. I added more chicken because I had it and used thing egg noodles as that is what I had at home. I did add 2 cloves of garlic to the sauted vegetables. It was so good.
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Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2009
Great soup. Added egg noodles at the end so they wouldn't get mushy. Will make another double batch and freeze without the pasta. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 15, 2009
I think I really screwed this one up. I made my own stock and I don't think it really turned out too well. So I think that messed up the soup. I would try again with store bought broth.
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Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 14, 2009
This is a fabulous and easy recipe. My whole family loves it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 13, 2009
Really good easy to make chicken soup. I changed the seasoning to suit my family's taste. A dash of ground red pepper gives the soup a nice warming feeling. I also added mushroom, a little bit of shredded cabbage and red pepper. This will be my new chicken soup recipe.
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Living In: Monroe, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
I'm not a big fan of canned soups but dislike making homemade soup because it can be very time consuming. This recipe is not only super easy but also super tasty!! I used 1 32-ounce box of College Inn Rotisserie Chicken Broth. In addition to the ingredients listed, I added a pinch each of white & black pepper, 1 tsp thyme, a couple pinches of poultry seasoning and some parsley flakes. Instead of egg noodles, I used 1/4 c. of pastina which are teeny-tiny pasta stars. I used Perdue Short Cuts grilled chicken which is super easy because the chicken is precooked/sliced. All you have to do is dice it up into small pieces and throw it into the broth. This recipe rocks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
Wow this was very tasty!! I used some of the alterations suggested by brown sugar girl and it turned out wonderfully. My husband was very impressed. I took all my left overs and put them in the freezer for a quick and easy dinner on a busy night. Thanks for the great recipe!
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Cooking Level: Beginning

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