Reviewed: Oct. 28, 2009

I loved this soup! I made it low sodium (low sodium chicken stock, and very little salt) for my dad who's on a restricted diet, and that came out a little bland, but a little salt and pepper to the individual bowls of soup, and it was perfect! The only thing I did differently was using heavy cream instead of condensed milk. I didn't have any condensed milk, but had some leftover cream from another recipe. I also left out the potatoes because my dad's allergic, but I don't think the soup was missing them at all. In fact I think it could have become a bit to heavy with them. Perfect as it was though! Great Comfort food!

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Amy

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Reviewed: Oct. 15, 2009

I followed everything in the recipe, except I decided to add the peas. As a main dish soup, I wanted lots of vegetables. This recipe has become my favorite chicken noodle soup recipe. It is simply amazing!

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 8, 2009

I didn't buy roasted chicken, so I just put some uncooked chicken breasts in the oven with butter, salt & pepper. I also skipped the celery because I don't like it. But the soup was still fantastic!

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Kell

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 6, 2009

This is awesome! Perfect for cold weather. I have made it twice. Once with low sodium broth and once with reg broth. The low sodium broth tasted more bland to me, and I ended up having to add extra salt. So I would suggest just using the regular broth. I also added extra cup carrots, and cup of frozen peas. Thanks for sharing this. It really does remind me of the inside of a pot pie :)

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kadieroo83

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Reviewed: Aug. 18, 2009

This noodle soup recipe was great! It is the first time I ever made Chicken Noodle soup. My husband, daughter and I loved it. The only thing I changed was that I didn't have rotisserie chicken, so I just took a whole chicken and roasted it in the oven. I also didn't have canned broth so I just added water and the juice drippings from the roasted chicken. I followed the rest of the recipe as is. Will definitely make this again.

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jeanne003

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Saginaw, Texas, USA

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Reviewed: Jun. 13, 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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Alex D

Cooking Level: Expert

Home Town: Livonia, Michigan, USA

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Reviewed: May 26, 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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Johnna from AZ

Cooking Level: Intermediate

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Reviewed: May 19, 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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ruthee

Cooking Level: Intermediate

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Reviewed: Apr. 30, 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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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Mar. 21, 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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BKP2

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Reviewed: Mar. 4, 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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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Mar. 3, 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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Alex

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Reviewed: Feb. 19, 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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Sarah Mae

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Reviewed: Feb. 17, 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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Allison

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Reviewed: Feb. 15, 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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deedodees

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Reviewed: Feb. 9, 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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Cazzie

Cooking Level: Expert

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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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Reviewed: Feb. 2, 2009

wasn't sure about the evap. milk, but it works! very good.

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cujo

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Reviewed: Feb. 1, 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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Karen in DE

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Long Island, New York, USA

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Reviewed: Jan. 28, 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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Lisasdoilies

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Roasted Chicken Noodle Soup

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