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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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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sarahsbleucheese

Cooking Level: Expert

Home Town: Covington, Louisiana, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Jan. 27, 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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colonialkitchen

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Reviewed: Jan. 25, 2009

Delicious! I used rotisserie chicken and homemade egg noodles and omitted the potatoes (I don't like them). I also didn't use poultry seasoning because I was out but will try that next time. I used my slow cooker because we were on the go. I will be making this soup time and time again!

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 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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strawberrygashes23

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

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Reviewed: Jan. 23, 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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sugarbean

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This was very fool proof and the first time I ever made soup from scratch. My wife was very surprised. To make things easier, I bought celery and onions that were already pre-diced at the grocery store and I used baby carrot sticks. I also added half a cup of kernel corn. I used 8 cups of broth instead of 6. The hardest part of this recipie was trying to find evaporated milk in the store...note to self, its not located where normal milk is! ha, thanks!

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Not Iron Chef

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Reviewed: Jan. 21, 2009

This soup had amazing flavor! I added a tsp of dried rosemary, and tsp of parsley, about a cup of fresh corn (cut off the cob), and used ditalini in lieu of egg noodles to make it easier for my kids to eat. I doubled the batch and I had enough to feed both my neighbors, and everyone loved it! Note: I cooked the ditalini separate so as not to use all the broth for that, and then added it. I still ended up adding extra chicken stock so that we had enough broth to please everyone.

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jan. 19, 2009

I did not have some of the ingredients for this and we were all sick with colds so no one was going out for those few items (oregano, poultry seasoning, and flour). So, I made it without those and it was still DELICIOUS! Incredibly creamy considering it only has one cup of evaporated milk in it. My husband said it was almost a cross between chicken noodle and baked potato. This is my new chicken noodle for a cold soup. We all loved it!

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Jan. 15, 2009

Thought this was delish. I made it with leftover meat from some smoked cornish game hens. I followed the insturctions exactly except left out the onion (Hubby doesnt like it) and added frozen peas at the end. We felt like it need more veggies, esp carrots (and that was after I almost doubled them) and that the meat really helped the dish. I will probably make it with left over rotiserie chicken as regular chicken breast wont have enough flavor.

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AMBER CROXALL

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Reviewed: Jan. 14, 2009

Absolutely delicious! Wonderful for the cold days. Makes a lot so you have plenty of yummy leftovers.

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khbunny83

Cooking Level: Intermediate

Living In: Canton, Illinois, USA

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Reviewed: Jan. 10, 2009

Great recipe,very easy, made my own noodles and left out the milk. Didn't need it, and I didn't see the point. Also didn't have the poultry seasoning so I added a little Lawry's. Roasted two bone-in chicken breast, Great!

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CHRIS950

Cooking Level: Intermediate

Home Town: Vandalia, Illinois, USA

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Reviewed: Jan. 6, 2009

Made this for the family tonight and everyone loved it! I doubled the recipe, and in addition added 2 bay leaf, cracked black pepper, and a shot of tabasco...I would rate this much higher if I could! Wonderful!

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Jan. 5, 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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Bluebonnet

Cooking Level: Intermediate

Home Town: Rosebud, Texas, USA

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Reviewed: Jan. 5, 2009

Very hearty soup! I used fiori pasta noodles instead of the egg- not very popular with my kids. Also added more broth and cracked pepper to the soup. Very flexable recipe- add more or less of whatever you like. This soup is a wonderful main course for our COLD evenings in the mountains! Makes a big batch- bet it will be even better tomorrow!

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Dena

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

The soup was FANTASTIC. I used this recipe as a guide for "what I had" to make chicken soup. I used 3 chicken bouillon cubes in the same water after I boiled 2 chicken breasts (instead of the poultry seasoning and low-sodium chicken broth). I also used 1 cup of skim milk instead of evaporated milk at the end. This is first time I ever made soup w/potatoes and noodles, and also the first time I ever added oregano to chicken soup. I always add a little paprika too. It was by far the best chicken soup I've ever made and my husband and 2 boys agreed. Thanks for the recipe!!!!!!!!!!!!!!!!!!!!!!

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Charla

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

This was great! I made homemade egg noodles and it was just like the chicken noodle soup my grandma made when I was a kid. I didn't have the poultry seasoning but the soup was wonderful! Thank you!

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Katbabynurse

Cooking Level: Beginning

Home Town: Essexville, Michigan, USA

Living In: Little Switzerland, North Carolina, USA

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Reviewed: Dec. 21, 2008

Its an excellent recipe to use left over Roast chicken. I added 1/2 cup extra water to thin the soup down and also added 1/2 tsp cumin powder and 1/4 tsp paprika.Added Orzo instead of flat noodle.The soup was really good!!! My kids want it in their lunch box.

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samita

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Reviewed: Dec. 19, 2008

this was awesome! i had never made chicken noodle soup before, but was very pleased with how it turned out. the things i changed were only because of personal preference- added 8 c. total of chicken broth to make it soupier, used a store-bought rotisserie chicken, and added lots of cracked pepper. delicious!

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Jennifer

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