recipe reviews for:

Curly Noodle Chicken Soup

“Diners will ladle out praises all around the table when you serve this flavorful soup. 'My husband and three sons can't get enough of it,' says Maxine Pierson of San Ramon, California. 'I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings.'”

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Reviewed: Feb. 20, 2012

Yep, 5 stars for this base recipe. My Mom had to get a surprise cold, so...I quickly thawed 2 bone in w/skin chicken breasts. I chopped up the onion/celery/carrots (did more carrots vs celery) and used 6 cloves of unpeeled garlic. I roasted the chicken (seasoned) in the oven at 350 for 1 hour (added the garlic cloves @ 30 min mark). I always make and have my homemade chicken stock in the freezer, so used that. Took chicken & garlic out of oven, allowed to cool. I pasted up the soft roasted garlic & chopped up chicken meat. I sauteed the onion/veg and had that simmering in stock while roasting the chicken. Instead of basil I used thyme, marjoram, dried parsley & sage. Didn't use any flour. I did add 1/2 C frzn peas 1/2 hr b4 soup finished. Also a splash of lemon juice, fresh grated nutmeg, more pepper & a tsp kosher salt. Took about 4 hrs considering I had to thaw out the chicken, stock & all the chopping & tweaking. Not bad considering it usually takes me all dang day my normal way. oh, and I cook noodles separate and add to individual bowls, otherwise they get too mushy. Great soup you can alter if you need or want to.

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CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Jan. 13, 2012

It was "really" tasty !! I added more chicken, carrots, celery than it called for (maybe 1/2lbs more chicken, a whole bunch of celery, and 3 more carrots, and I substituted 1 can 14.5oz Del Monte Diced Tomatoes W/Zesty Mild Green Chilies. I also added 2 boxes of Progresso Tuscany Broth 32oz (thyme, rosemary & basil in it). At the end I added a can of Whole Kernel Corn, and 1 bag of Egg Noodles. My entire family loved it and we all had seconds.

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Sweetpatty

Reviewed: Nov. 14, 2011

This has to be one of the best soup recipes I have ever made. I did not have spiral pasta so I used Mrs. Kluski's noodles instead & had to add about two cups of water. It was a 10 on my list....

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Bonnie

Reviewed: Oct. 13, 2011

This is a very simple and very yummy soup. I didn't think it would have much flavor but it really does. I liked it even before I added a dash of hot sauce! I made this in the slow cooker. I put three chicken breasts on the bottom of the slow cooker and placed everything else on top. After 7 hours I added the frozen corn and noodles. I used low sodium chicken broth and salt free diced tomatoes and it still tasted great.

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lilMTchicK

Reviewed: Apr. 28, 2011

It's a meal with some crusty bread. Great. Used petite diced tomatoes and leftover chicken

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SueG

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Apr. 27, 2011

My family LOVED it the only thing I would add is to top with Parmesan cheese also a warning that you need a really big pot.

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Mayfree

Cooking Level: Intermediate

Home Town: Dansville, Michigan, USA

Living In: Independence, Kentucky, USA

Reviewed: Jul. 25, 2010

This is so far my favourite soup. I made this for a dinner party and this was more popular than the dessert. I substitited the noodles with orzo pasta, but as a result had to add much more broth and diced tomatoes and spice. The original recipie was amazing though too! I will make this again for my next dinner party. Love it!

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LittleChef22

Cooking Level: Expert

Reviewed: Apr. 6, 2010

This is really yummy as is! The noodles can get a little soggy, so I may boil them seperately and add them at then end next time. The kids loved it too!

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KABBIE

Reviewed: Feb. 3, 2010

Good solid soup recipe. I liked the addition of the diced tomatoes. The recipe is HUGE, so i cut everything in half. Also, since I like things spicy, I added about a teaspoon of garlic chili pepper paste to the soup which gave it a great kick.

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sheerblonde05

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Nov. 25, 2009

I have been making this soup for the last couple of years. Originally saw it in Light and Tasty magazine. It is wonderful! There is nothing left when my family of 4 gets done. Even my daughter who despises onions didn't even realize they were in the soup and she loves it! The flavor is rich and hearty. I highly recommend!

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