Reviewed: Mar. 21, 2012

I love how simple this recipe is. This is just plain comfort food. It all comes together so quickly too. I weighed the 4 oz of egg noodles and measured them - it was about 2 cups in my large glass pyrex measuring cup. Remember your soup will only be as good as your broth / stock. Enjoy!

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70 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: May 7, 2012

Excellent! I used Chef John's roasted chicken stock recipe and the schmalz (chicken fat) from the roasted chicken for making this soup. Next time I might try adding some frozen peas at the same time that the chicken is added.

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60 users found this review helpful

Reviewer:

Dale

Cooking Level: Expert

Home Town: Alexandria, Minnesota, USA

Living In: Centennial, Colorado, USA

Reviewed: Jul. 16, 2012

Awesome!!! We love this soup, all I had was 2 quarts of regular chicken broth, but I went back to the store and bought one more quart of chicken stock because we like the extra liquid in our soup, the stock makes the difference. Perfect for a day you don't want to do alot of cooking. Thx

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42 users found this review helpful

Reviewer:

Mike Jackson

Cooking Level: Beginning

Reviewed: Nov. 24, 2012

I always save my rotisserie ckn carcasses after I trim off the leftover meat @ freeze that in a separate pkg with the carcass. Broth is so much better when made with rotesserie ckn. Pretty much followed the recipe & added trimmings at the end. Great way to use up rotisserie ckn & get a bigger bang for your buck. Your only expense is the price of the veggies & if you're like me you have them in the fridge anyways. A pot of soup for no extra cost! If I'm not going to serve right away I cook the noodles separate. If they're left in overnite they tend to swell & absorb the broth. So I just toss them in when I'm reheating the soup.

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11 users found this review helpful

Reviewer:

GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Oct. 11, 2012

I love it when cooks change the recipe so much and then complain/say it is great - not! That being said, this was superb totally as is. I made it for my kids and they slurped it up and were sad when it was gone. A total comfort food. I have never made broth from scratch, usually use bouillon to enhance my stock, but this was the first time I didn't need to and I felt like a real chef!

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7 users found this review helpful

Reviewer:

crowdedbath

Cooking Level: Expert

Living In: Kamloops, British Columbia, Canada

Reviewed: Sep. 21, 2012

Wouldn't change a thing,, if it ain't broke don't fix it.

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5 users found this review helpful

Reviewer:

holyoke1959

Reviewed: Sep. 20, 2012

Loved it however I added 1/4 teaspoon of basil, and 1/4 teaspoon of oregano to add a bit more flavor. :) Bon apatite!

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4 users found this review helpful

Reviewer:

cpmom9

Cooking Level: Expert

Home Town: Gilberts, Illinois, USA

Reviewed: Apr. 26, 2012

Excellent

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4 users found this review helpful

Reviewer:

Annbell2001

Reviewed: Feb. 21, 2013

Did not have time to make stock so used Swansons. Also used 3 cans chicken breast drained. Cooked noodles separate. Yum! Froze leftovers and even better second time.

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3 users found this review helpful