Chicken Noodle Soup Recipe

Don't need cooked chicken the chicken can and should be cooked with the soup. Can swap chick broth for cubes and water. I added 4 times the carrots. Excellent and easy!

fantastic soup!I used 2 boxes of Swansons Organic Chicken Broth along with 4 cups of chicken stock instead of the chicken boulillon and water. Added a small bag of frozen white corn. also, i used a whole store bought rotisserie chicken instead of just chopping up cooked chicken meat. I placed the whole chicken in to the pot when adding the veggies, spices,and broth and simmered it all for 30 minutes like the recipe says to do. Then removed the whole chicken from the pot and removed the meat from the bird then placed the meat back in to the pot of soup. I've had so many complements on this recipe it is unbelievable. Everyone says it's the BEST chicken soup they have ever had. Thanks so much for this wonderful easy recipe!

I make this in our 7qt crockpot & it's full to the brim. After 4-6 hrs on low, served with warm, fresh French bread. Mmmm good! Did make a few adjustments though. Instead of water I use chicken stock. Also used 3Tbs of Better than Bouillon paste mixed in 1c of hot water, instead of the bouillon cubes. 3 cans of Kirkland (Costco brand) chicken breast chunks liquid & all. Carrot sticks, chopped in 1/2in sq. (Only for ease of preparation) This is the only chicken noodle soup recipe I make.

This is my go to Chicken Noodle Soup recipe. I have made it for ten years. I do make a few adjustments...I use a cup of carrots and double the amount of onions, which I sauté in the butter with the celery. This allows the carrots to soften up. I also use 6 cups chicken stock and 6 cups of chicken broth instead of the water and bouillon.

I loved the flavor of this soup and with my revisions will be making it again in the future. 12 cups of liquid is too much and the carrots and celery could be almost doubled. I used skinless chicken legs and cooked them in the soup along with using fat free sodium free chicken broth. Instead of the Parsley and Marjoram I used a half teaspoon of Poultry seasoning. I do not put the noodles in the soup but boil them and put the soup on top of them with each serving. Keeps noodles from turning to mush. Family does that with all noodle soups we make.

Great recipe. I prepped the chicken on the Traeger with a 2 hour smoke, and added 1/2 teaspoon thyme, 1/2 teaspoon oregano, and a sprinkle of dill weed. Soup turned out great!

This was the first time I made chicken soup and it turned out great!! I followed some suggestions to double the veggie portions (except celery), I added peas and corn and minced garlic, i followed the boiled chicken recipe on this site using chicken thighs, and I didnt add the bay leaf bc I didnt have any. I also used linguini instead of egg noodles. I also used the broth made from the boiled chicken recipe and added more chicken broth. Lots of steps were made, but it was worth it in the end!! Served this with bread and butter :)

I used rotisserie chicken from Costco to make this recipe. In lieu of the bouillon, I opted to make my own bone broth which adds several extra hours of cook time to the recipe. It’s worth it though. Trim off all the meat and set aside. Cook the rotisserie carcass in water salted with sea salt, fresh cracked peppercorns, a few bay leaves, a red onion, carrots, and a few garlic cloves. After simmering for several hours, strain everything off. Then proceeded to make the recipe as suggested. It was very delicious.

This recipe is now my only chicken noodle soup recipe . Everyone loved it. My picky grand kids loved it too. The only change I made was I used Wyler's Chicken powder because I did not have the chicken bouillons. I will use chicken broth or Wyler's chicken powder in this recipe the next time I make it because in prior recipes the chicken bouillons made the taste too salty and the Wyler's was perfect . Other than using Wyler's I added more celery and carrots and cooked for about an hour . I used medium egg noodles which was added at the end for the last 10 minutes of cooking time.

Simple, delicious recipe! My only changes are to sauté chicken WITH the butter, onions (we don’t care for celery) and Totally Guacamole seasoning from The Nutmeg Spice Co (I put that on everything!). Then I add the water with 3.5 Tablespoons of chicken Better Than Bouillon. The rest is as written. Oh & I did double the noodles. I like more noodles

Good starting point for soup, but needed more carrots and onion. Also used chicken stock instead of bouillon cubes, because I find that bouillon cubes made it too salty. Added peas and parsley for flavor and color!

Next time I'll add more carrots and bit less noodles. I do like it.

This has been my go to for years always yummy

A total success in my kitchen.

Loved this soup, however like others, I used chicken broth, and a couple spoons of Better than Bullion (add to taste). Additionally, as with most all the soups I make, I added a large handful of shredded cabbage.

I’ve been making this for years and it’s a much requested meal in our house!

Easy quick delicious classic flavor!!

Good.

My family's favorite chicken noodle soup. I'm not known to follow a recipe to a T, and hate to use just part of an ingredient, so I pack it out with all of the ingredients while keeping the soup base the same. Example: I use an entire onion. But our favorite ingredient is the bouillon cubes. It gives the soup an extra kick of saltiness to bring out the pasta and an overall richness that chicken broth just doesn't do. Only problem with adding as much as I do is that leftovers often don't have enough broth.

This recipe blew me away.