Reviewed: Jun. 12, 2009

i had some left over roasted chicken to use up. i added some broccoli florets in place of the celery & cooked the pasta separately. for the amount of time/effort spent this was a very satisfying meal!

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gebah

Cooking Level: Intermediate

Living In: Pompton Plains, New Jersey, USA

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Reviewed: Jun. 8, 2009

This was very easy -- what I pictured making Chicken Noodle Soup would be like. I really enjoyed making this and will definitely use this recipe again. It's classic, basically foolproof, and everyone likes it :) I used olive oil instead of the butter (I will probably use butter next time, just to see if there's a difference) and also added one bay leaf for the last couple minutes of cooking. I didn't leave the leaf in there for too long because the kitchen started to smell like corned beef :P I took it out just in time.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 8, 2009

This is the classic homemade chicken noodle soup recipe. The flavor is really rich and delicious. I followed the recipe exactly, including using celery. Add the noodle uncooked to the broth and by the time it is done simmering, the noodles are perfect and the vegetables are soft.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 2, 2009

Just like it says, QUICK and EASY. This recipe is a keeper because of the ease of cooking and that it's tasty. It's easy enough to modify ingredients (adding more veggies) or substituting rice for pasta. I made this for my sick hubby and he really enjoyed homemade chicken noodle soup!

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SPORTSFANATIQUE

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Reviewed: May 31, 2009

Me and my husband got sick over the winter and could not find a place that had good chicken noodle soup so I got on here and we loved it.

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renee

Cooking Level: Expert

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Reviewed: May 25, 2009

My family loves this recipe!! Have subbed turkey for chicken for that after thanksgiving hearty soup!

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Squared

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Reviewed: May 16, 2009

This is delicious. Didn't change a thing except I added some garlic powder and some onion powder...no salt as I thought it was salty enough.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 24, 2009

So good on a cold day. I baked the chicken while I was preparing the rest of the ingredients. I ate the leftovers for a few days.

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sjamison

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Reviewed: Apr. 21, 2009

I made this for a crowd last night (cold rainy day in April). Followed the recipe, no alterations, came out perfect!! Everyone loved it. Served with "Baking Soda Biscuits II" from this site and a salad.

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Erin M.

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

As written, I give this soup 4 stars. Sure, it would be wayyy better with homemade chicken broth and veggie broth, and I would probably replace the dried oregano with fresh, but as a quick and easy soup that calls for ingredients that are always in my cupboard, this is good. Like others, I made this with the shredded meat from a rotisserie chicken (I also threw in the skin for a little extra flavor, but removed it prior to serving). All in all, not bad. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

I added both red onions and green onions to the soup. It was yummy! :)

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ALLIDAWN

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Keene, New Hampshire, USA

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Reviewed: Apr. 18, 2009

Just like the name said, quick and easy! My kids loved it! We give it 5 stars even without the veg. broth that I was missing (just did 4 cans broth). Delicious!

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Cheryl S.

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Eagle Mountain, Utah, USA

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Reviewed: Apr. 17, 2009

This was so good! I used a more onion, carrots, and celery and sauteed them all together. I used a cooked rotissere chicken (pulled the white meat off) - this added more than what was called for but it filled in nicely. I also added 2 1/2 cups of egg pasta. It tastes like homemade!

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Kelly

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Reviewed: Apr. 7, 2009

This was good. I used bouillon, both vegetable and chicken. I also used whole wheat pasta. I sauteed all the veggies for a few minutes then popped everything into the slow cooker for awhile. Added pasta in the last half hour, whole wheat bow ties. My boyfriend said he liked it more then our favorite take out chicken soup.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 7, 2009

This is a souper simple, quick and delicious recipe. I made some changes to suit my family's tastes*, but nothing substantial. This recipe deserves 5 stars as written! *no celery, extra chicken, added a handful of cut green beans that I had to use soon

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Apr. 4, 2009

Tastes just like made from scratch, without the chicken fat that floats on top when you boil the actual chicken - so you get the best of both worlds. I used store-bought roasted chicken which was already seasoned to perfection (I know cuz I ate half the bag before using it lol), which I think made it extra yummy (but more expensive). I also used cubes instead of the canned broth, but I doubt it could have turned out any better.

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Alina

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Reviewed: Apr. 3, 2009

I made this for my sick boyfriend several weeks ago and I had him rate this one although being really sick at the time probably affects the score. Personally I would give it a 4 1/2 but we can both agree that we have had some pretty good homemade chicken noodle soup before. As other users have suggested I used 2 cloves of garlic minced, 1 cup chopped onions, and 1 cup chopped celery. I cooked the chicken in a skillet first in small squares, this made them slightly move vulnerable to moisture and so they absorbed a lot of flavor. However, boiling the chicken and creating a natural broth would most likely been better, if nothing more than to reduce the sodium content found in store bought broths. It was really well seasoned, but my boyfriend had trouble eating it for that reason, and so this isn't recommended for stomach ailments. I definitely enjoyed this with bread, and it was nice being able to make a homemade sick healing food that I will keep around for those pesky colds as well as cold winter days.

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A PDX Chef

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

I used Veg-all instead of carrots and it was very good! No left-overs!

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Noonie

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Reviewed: Apr. 1, 2009

The best soup ever! My family raved about it! I made this today, tripling the recipe, but used my own chicken broth (along with canned vegetable broth) from the whole chicken I boiled and deboned yesterday (I even cut up my veggies yesterday as well to cut down on kitchen time today). I also added chopped garlic and cream of chicken soup (not really for creaminess but for flavor and salt so I didn't need to sprinkle in much salt at all) but otherwise followed the recipe exactly. Oh, I also sauteed all the veggies and garlic together, not just the celery and onion. I will definitely be making this again and will one day try using all store bought broth when I don't have time to make my own. This is definitely a good starter for people like me who have never made chicken noodle soup.

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