Reviewed: Mar. 5, 2012

I used the wide egg noodles and loved it!

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Reviewer:

Charlene Waldron

Home Town: Urbandale, Iowa, USA

Reviewed: Nov. 28, 2011

So good! I added carrots, sweet peas, and shell pasta. Also, a can of potato soup.

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2 users found this review helpful

Reviewer:

Ducky

Reviewed: Jul. 20, 2011

This is a good soup, but I agree with the comments about how you need to add chicken broth and cream of chicken to make it more flavorful. A great soup for a sick friend or just to eat on a cold day.

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5 users found this review helpful

Reviewer:

jennifertse10

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Alameda, California, USA

Reviewed: May 27, 2011

This recipe is awesome... I just add two cans cream of chicken soup, and cook and throw in a 12oz package of Mexican vegetables (broccoli, cauliflower, corn, some pepper) which works amazingly.

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Reviewer:

Kerry

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

I loved this dish, although I did change the amount to be made.(we're a little family) an I added Sauteed Celery, Mushrooms an Carrots(in a thin layer of veg. oil/salt/pepper/garlic) I will defiantly use this again. Thank you.

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Reviewer:

RandiMonster

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Reviewed: Feb. 13, 2011

I was looking for a easy soup to make and freeze. This was super easy.. after reading reviews I tweaked it a little.. I huged a huge stock pot 24 cups water, 12 chicken cubes, carrots, 3lbs chicken and a lb of abc noodles... turned out really well and I also added 2 cans of cream of chicken like some of the other reviews mentioned

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6 users found this review helpful

Reviewer:

amanley29645

Reviewed: Feb. 4, 2011

Delish! I used half chicken stock and half water. That made 4 cubes plenty. I also season the chicken with a little parsley and thyme and add frozen carrots and sometimes peas for some veggies and I do probably add a little extra noodles. Also, don't bother cutting up the chicken with a knife, it shredds nicely with a couple forks. I had no idea how simple homemade soup could be. This is now a winter regular at our house.

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Reviewer:

lacyj

Reviewed: Feb. 3, 2011

This is very tasty and was a great start. I added some carrots and celery and it was even better!

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Reviewer:

lyon9099

Reviewed: Jan. 12, 2011

Yummy! I had chicken thighs on hand so I used that with 4 carrots and about a cup of mushrooms. Fusilli instead of egg noodles. I used about 1.5 lbs chicken and 10 c water with 4 tbsp better than bouillon. It was a little salty though. I also added thyme and 2 cloves chopped garlic and some black pepper.

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Reviewer:

Treacob

Reviewed: Nov. 15, 2010

I just want to say Thank You to Lori for not trying to be a Connoisseur, and just giving this basic recipe. I am not a cook and am a very picky eater. I can't eat most green vegetables or spices. Even celery and ordinary pepper burn my mouth. Others have been able to take this recipe and add things to make it their own, which is much easier than trying to remove all the things you don't like or want, and hoping it still comes out well. This was perfect for me.

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5 users found this review helpful