Chicken Noodle Soup

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Yes ma'am, Ina makes me look good once again! Going to the "trouble" of making the stock and baking the chicken is SO worth the effort. I also cooked my noodles separately.
Y.U.M.

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I also cooked the carrots and celery a bit longer. I need to be a bit more frugal, so I used 2 chickens and used that meat for the soup. Love the lovely smell in the house as it cooks! Love the wonderful taste of the soup! Great recipe!

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This is a fantastic soup and I wonder why no one else mentioned Ina using 3 whole chickens to make her stock? I cooked the noodles separately and used my own stock made with one roasted chicken for even more flavor. Served it at a dinner party this weekend everyone loved it and wanted more!

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I make my broth the same way and I was taught that way also, so I can honestly say "Good Job Ms Contessa ", lol.

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This is the best chicken noodle soup in the world. There is no restaurant, cafe or specialty food store that I've ever been to who serves better chicken noodle soup than what you will make from this fantastic recipe. The stock makes a world of a difference, and taste of this soup is simply phenomenal. Highly recommended.

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This chicken soup is delicious, and it's delicious because of the stock. Ina has recommended using homemade chicken for a very long time and with good reason: homemade stock takes cooking from good to great!

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Ina never disappoints! Stock and soup are Delicious

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Have always used stock in a box but wanted to see if there was a difference and there definitely was. This was so delicious!!

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Delicious. I cooked the vegies for the 10 minutes, but only added the noodles for the 6 mins recommended on the package. That said, I'm not sure that the stock is enough better than Manachewitz LoSodium Broth, although it is an easy stock.

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Almost as perfect as Ina's Engagement Chicken, these two recipes are epic! I've made both the stock and the soup. I don't typically like chicken noodle soup, but when made with the homemade stock, it's just DELIGHTFUL! My only caution if using the stock is to taste before adding ANY salt to the soup because there is already plenty from the stock. Mine came out a bit strong-tasting for my toddler, though we adults devoured it. I cooked the noodles in the soup--basically followed the recipe exactly--and it was perfect for me. The constitution of the noodles may be determined by the brand, type, and size. Overall, these two recipes are ACES!