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Simple Chicken Noodle Soup Recipe

Simple Chicken Noodle Soup

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on August 07, 2011

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    A household favorite! I tend to add more thyme and a few bay leaves to give the soup a little more flavor. We skip the mushrooms - not a huge fan and I can't really imagine them in the soup. Also, I like to cook the noodles seperately and add them right at the end. I've found if I cook them in the soup, they tend to soak up a lot of the broth. Overall, a great recipe - thought it does take a bit longer than 1 hour and 20 minutes.

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  • on January 09, 2011

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    This soup is excellent. Although I love them I did not add mushrooms...just doesn't seem right to add them to traditional chicken soup. I also added 1/2 of a yukon gold potato as I usually do when I make chicken soup. It gives it a great taste and kind of thickens it a bit. The recipe is terrific and would highly recommend it!

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  • on November 17, 2010

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    This is a good foundation to build on for any type of chicken soup you'd like to make. Suprised there was no gaaahlic given that it is Emeril's, so I added a couple of smashed cloves to the stock. It's cooking now and smells great. I also added, as others said, more stock to the water and the extra was organic vegetable. I also plan to use egg noodles (fine. Finishing, I'll add fresh oregano, and romano cheese. Will keep the mushrooms but they will be sauteed in butter with shallot and thyme and deglazed with white wine. Then add pasley and serve with crusty bread. I used a beer can grilled chicken. If you should try this, please let me know what you think.



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  • on November 06, 2009

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    Can't really sum up how good this soup is. I used whole chicken legs for the chicken and doubled the veggies that went into the stock (as well as a tablespoon of garlic and it worked wonderful. However, I'm not a fan of mushrooms so I left them out and added 3/4 of a cup of frozen corn (right before the noodles were done instead. The corn made it lightly sweet, which it definitely needed. This soup was even better the second day because all the flavors got to sink in. Even though the soup has a longer cooking time, it's a very simple and rewarding process. I would definitely recommend making this soup.

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  • on July 26, 2009

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    I made this soup for my wife who by the way is a "chicken noodle soup lover".
    The only flaw she noted was the addition of the mushrooms. It was the first time that she ate chicken noodle soup with mushrooms and plans on it being the last. Once I dug out the mushrooms she yelled excellent. I will make the soup again but you know what will be eliminated.

    Good stuff

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  • on July 25, 2009

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    On a cloudy day with a terrible cold, I cooked this soup and felt great immediately.

    Loved the recipe, I will cook it many times more.

    Thank you EMERIL YOU ARE THE BEST!

    Clara
    Miami, Fl

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  • on February 17, 2008

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    I added a few diced red potatoes and zuchinni and substituted cilantro for parsley. I had no celery on hand but the soup was great nevetheless. I did not add much pasta, since i used red potatoes. This soup made quite a yummy meal! The easy to follow directions made it a quick, simple and easy recipe to modify! Try it, you'll like it!

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  • on November 12, 2007

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    My family really liked this soup. It was very simple to make. I did what some of the other reviewers did; I added more soup stock than water and used egg noodles. I will always use this recipe when making chicken noodle soup

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  • on October 22, 2007

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    This recipe is very easy and the soup turned out delicious.. I substituted egg noodles though and added a lot more salt. I would definately use this basic recipe again

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  • on January 14, 2007

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    Easy to make and delicious. My family loves this soup!

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