Reviewed: Feb. 2, 2009

As others have mentioned, this recipe is a great starting point. I used kitchen shears to cut the chicken breasts into bite sized pieces, then I boiled those (to help it cook more quickly). I added 1 tsp poultry seasoning, 1 tsp parsley, 1/2 tsp garlic powder and a little bit of black pepper. I used 6 ounces of noodles, and that was almost too much. I used the small shell pasta, because that is what I had on hand. It still turned out fantastically! My two toddlers gobbled it all up.

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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 5, 2008

This recipe was pretty good. I ended up having to add 1 1/2 cups water as it was cooking. The noodles just seemed to suck up all the liquid. And a word to the wise....this does not freeze well. I would prepare this soup again.

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Jeri

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Reviewed: Nov. 26, 2008

This needs a lot more spice. Also the noodles turn out much better if you boil them seperate.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 19, 2008

Drain the chicken juice?? You mean throw it out?? Oh my NO!! That should be used as stock for the soup. I boil my chicken in water with onion, salt and pepper then strain the juice into your soup kettle. Pick out the chicken,dice up and save until the soup is ready. Go ahead and add the carrots, celery more onion, etc. The chicken won't become tough and stringy if you add it back later.

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WEISENSUE

Cooking Level: Intermediate

Home Town: Barron, Wisconsin, USA

Living In: Springbrook, Wisconsin, USA

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Reviewed: Mar. 4, 2008

I love this recipe. It's quick, it's something I can throw on the stove after work and jump in the shower. It does require a few modifications. For instance, always plan on adding two extra cups of water and two extra chicken cubes. However, I've found that if you put your onion, celery, and carrots into a food processor, you need to add very little extra seasoning. I also make sure to use a white onion. I've found this way even my little brother, who hates cooked carrots and onions, will eat it.

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Amber

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Reviewed: Feb. 9, 2008

I had this crazy idea of inviting my family over for chicken soup instead of having a normal house warming party. Decided to try this recipe it really is simple and easy to make. I also changed the recipe a little though. I used raw diced up chicken for the extra flavor and the richness from the little bit of fat in it. I also threw a bay leaf (mom said so) and some fresh parsley in. I used the classic lipton style noodles for the soup. I had to triple the recipe since i have a large family and noticed i didn't need as much carrot and celery as stated but with alot of extra water it turned out great. I ended up with 2 army sized pots full of soup and it was definatly a hit because there is not a single bowl leftover.

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Dutchmummy

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 29, 2008

I made this soup with pheasant and quail. I added a little fresh nutmeg to go with the wild taste. With the fresh veggies, garlic and onion a slow simmer hid or deleted the gamey taste of the meat. Very good.

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YSAMFM

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Reviewed: Jan. 1, 2008

Good Starter Chicken Soup. I needed to add about 4 cups more water, more chicken bullion. But it was great.

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ToddL

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Reviewed: Oct. 2, 2007

This is a good start recipe. Instead of boneless breasts I used boned and boiled the meat off and skin it helps to add that chicken flavor and about 2 teaspoons of chicken flavor. After the chicken is cooked and deboned then I added the extras. It isn't too hard to see the water level is low and simply added a bit as needed. I found adding a bit after the noodles cooked stopped the soggyness. It's a good start recipe. It doens't hurt to salt and pepper the chicken as it's boilling down. It definetly was the recipe i was looking for in regards to ease.

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cybes

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

Easy to make but lacking in some flavor. Needed pepper and garlic. I also added dill and some of the celery leaves from the top of the stalks while it simmered (old tricks from my grandmother) OK but I think I will stick with my Grandma's way.

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corinne

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Canton, Maryland, USA

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Reviewed: Jan. 18, 2007

I have only made chicken noodle soup a couple of times. I saw this recipe and read the reviews and decided to make it. I had to make so many changes, I should have wrote my own recipe. First of all there isn't enough liquid for the amount of ingredients. I used 12 cups of liquid and the amount of chicken bouillon accordingly. I cooked the vegetables in the broth. I cooked the chicken seperately. It was bland to say the least. I then added a few bay leaves, some dried oregano and basil, poultry seasoning and lots of black pepper. I added the chicken back and simmered for about 15 minutes. I cooked only 6 ounces of the egg noodles, which was more than enough. I added the noodles at the end to keep them from being mushy. My soup at this point was delicious and got rave reviews. Just a note... it doesn't take 2 hours of simmering to be done. Mine was done in half the time.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2007

Outstanding recipe, Highly recommended for the learner who like something fast. When I made it it was gone over nite.( serving of 6).

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Randy J

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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Reviewed: Nov. 21, 2006

Very good, but I agree that it needs a little more seasoning. Chicken broth instead of water helps boost the flavor, and I added some parsley, salt and pepper. NOTE: I always cook my noodles separately and add them to soup--keeps the starch from affecting the flavor. All in all, a good soup for the winter season.

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Kandi & Mark

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Reviewed: Oct. 29, 2006

This is the best I've eaten,even my mother-in-law ate some and she eats little.

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JanL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Eaton Rapids, Michigan, USA

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Reviewed: Oct. 25, 2006

I gave it four stars because it needed some modification. Use 8c chicken broth instead of water and bouillon cubes, the taste is MUCH better that way. Also, I added some parsley, salt and pepper. I also do this in the crock pot. I add everything but the noodles and cook it on low all day. Makes the house smell WONDERFUL! Then I switch the crock pot to high and add the noodles (half what the recipe calls for, 12oz is waaay too much)about an hour before serving.

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two2luv

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Reviewed: Oct. 16, 2006

Added 1 tablespoon of thyme salt and pepper. Noodles were mushy had to add 2 more cups of water. Good flavor next time I will cook the noodles for 20 min. then add before serving

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swampboogieking

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Reviewed: Aug. 6, 2006

This is an excellent resource for a quick meal. Tastes great!

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JAMfam

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Reviewed: Jun. 3, 2006

Nice recipe for a single guy like me. After adjusting the water and noodles, I freeze in 2 cup portions. Reheat frozen portions for a quick, cheap and tasty meal. Oh yea, add white pepper! yum.

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milwaukeedan

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Reviewed: Mar. 19, 2006

good base but needed to add spices like garlic, parsly, and pepper

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2006

I used half chicken broth and half water. I let the veggies cook 15 min then added raw chopped up chicken breats to make it's own broth. Let that cook about 20 min then tossed in the noodles for the last ten minutes. It was wonderful. Added some parsley and salt and pepper too.

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