The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
This is the best Chicken Noodle soup I ever made. I used a rotisserie chicken from Costco and used all the dark meat and some of the white meat. I used more chicken than what was called for. I didn't have oregano and poultry seasoning so I used a teaspoon of Italian seasoning instead along with the thyme. I also used Campanelle noodles. My teenage boys who only like store bought "can" chicken noodle soup absolutely loved this soup. The next day the soup was like stew so I added a small can (14oz) of chicken broth. Excellent!
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Cooking Level: Expert

Home Town: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 28, 2009
This is the easiest and most deliciously satisfying chicken noodle soup ever!!! I used a rotisserie chicken from walmart and used everything but the breast, which was perfect so I can use the breast for another recipe... I love the creaminess that the milk adds... This recipe is a special one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 21, 2009
This is the first time that I've ever made home made chicken noodle soup, and it was amazing! I baked 3 chicken breasts sprinkled with poultry spice and seasoning in the oven, it was the perfect amount...I will definitely be making this again and again
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 1, 2009
This is a really nice version of chicken noodle soup. I used a rotisserie chicken and fresh thyme. My guests and family all raved about it.
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Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 24, 2009
I made a few changes. I used home made stock and didn't add any celery. I also did not add the milk at the end because I wanted it to be more like a soup and less like a stew. The end result had a great taste -- but I didn't think there was enough broth, it still seemed too thick. I ended up adding more and more stock until I had a true soup consistency.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 5, 2009
Delicious!! I omitted the potatoes, as potatoes and noodles sounded like too much starch to me. I added 1 C extra veggies and 1 C extra noodles to make up for the missing potatoes. I also used 1 C more broth and a bit of extra salt and poultry seasoning and the whole can of evaporated milk. Wonderful soup!
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Grand Prairie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 4, 2009
This is one of our favorite soups of all times! I followed the directions exactly. The soup was rather thick, so the second time I made it, I added another 2 cups of broth/water. The left overs I freeze and although the soup doesn't 'look' as good as it did day I, it is still delicious! Thanks for this great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 20, 2009
Love it! Instead of the evaporated milk, I add two tablespoons of heavy cream; definitely thinks up the broth to perfection. I also mix up the vegetables based on what I have. I highly suggest using Yukon Gold potatoes instead of regular Idaho's - the Yukon Golds have a sweet, buttery taste that really comes through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 18, 2009
This is DELICIOUS! The flavors are wonderful and the noodles and potatoes together give it a warm "comfort" feeling. I will make this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 18, 2009
DELIGHTFUL! THIS is comfort food. I followed the recipe to the letter. If you're not a seasoned cook (i am not!) let me recommend having all of your vegetables and seasonings chopped and measured and ready to go before starting. It makes the cooking process flow much smoother, especially with this recipe. You will also need to salt and pepper to your liking. We found that it needed quite a bit of pepper and a little bit more salt.
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Cooking Level: Intermediate

Home Town: Rosebud, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 18, 2009
I roasted a chicken myself for this next time I will get a store cooked one. It was very easy and pretty darn good. I live in Japan and all of the Japanese women at church really liked it!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2009
With so many rave reviews about this recipe, I was totally taken by surprise when I tasted it and it was bland and boring. I followed the recipe exactly with the addition of peas. All I could do was turn it into a curry. I am mystified as to what could have happened.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 3, 2009
I would describe this as "chicken-pot-pie soup" -- that same hearty, comforting taste (without so much fat). I would have never put evaporated milk in chicken noodle soup except for the reviewers who agreed that it was a great addition and I agree. I left out the potatoes because the noodles are plenty of starch for me.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 3, 2009
I have never made Chicken Noodle Soup before and this was a great, easy recipe to follow. I took the suggestions of other reviewers and used one of the Pre-Roasted Chickens you buy at the grocery store. I also added some extra seasonings to mine: basil, oregano, and cayenne. I would have never thought to add Evaporated Milk to soup but it did add a nice touch of creaminess. I would like to find a recipe that was as good as this one but that had a base less creamy for when I'm sick. Any suggestions?
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Ann
Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 2, 2009
wasn't sure about the evap. milk, but it works! very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 29, 2009
This soup is AWESOME! I made it the exact way stated the first time. I'm making it right now, but forgot the flour:( So, will try to add it in and see if its okay still. HIGHLY recommend this soup! Thank you:D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 28, 2009
This is the only chicken soup I make now. Tastes much better then the ones I've simmered all day long. I double the amounts because I have 3 guys in the house, and we all like it for lunch the next day. I usually leave out the potato and opt for a bit more broth and extra noodles. I took the advice of others and use store cooked rotisserie chickens for an even easier and faster recipe. I had never added evaporated milk to a soup before, but what a wonderful and delicious soup it makes. I also like the fact that you can use the healthier, low fat, low sodium, no yolk items, but you would never know if from the taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 27, 2009
Very good soup. Just a little thick. Might want to add some extra milk along with another dash or two of salt, especially when re-heating leftovers. Very good soup, though!
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Cooking Level: Expert

Home Town: Covington, Louisiana, USA
Living In: Saint Charles, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 26, 2009
Yum! I used a rotisserie chicken, whole wheat flour, and added some garlic powder. The entire pot was consumed in less than 24 hours. Will be making this again. Thanks!
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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 26, 2009
This was a very flavorful soup that came together quickly. Much easier and better flavor than the chicken soup I was making! I used sweet potatoes and butternut squash in place of the red potatoes and egg noodles. Made the flavor a little sweet. I also used just half of the evaporated milk. Will definitely make again, probably without the milk, just out of personal preferrence.
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