Chicken Noodle Soup

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Really good soup, in fact my husband said it was the best I've ever made! Only changes were to add salt (like others have mentioned and I also added mushrooms. We'll be having this again and again!

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I followed the recipe; the only change I made was I added jalapeno for flavor. It was so flavorful, amazing!

Will make again!

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I read some of the reviews of this recipe before I made it. Bland seemed to be the theme. With that in mind I doubled the onions, garlic, thyme & bay leaf in the recipe for the stock and in the actual soup. I tried not to add to much salt but realized that with the chicken and the pasta absorbing a bit of the salt, it would be necessary. I think I ended up with 2 tbsp of kosher salt by the time I thought it was good

I used a roaster for this and the chicken was really tender, but I may try this with a hen next time.

Instead of egg noodles, I used orzo. Yum.

All in all, it's a good recipe and I will definitely try it again.

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First soup I've ever made and it turned out amazing! I made only a few changes: I used rotisserie chicken (which saved me a lot of time and effort, added zucchini, substituted chicken stock with Better than Bouillon Chicken Base and added a touch of Herbes de Provence that I had in my pantry instead of just thyme. The end result was unbelievable. I recommend this recipe to all those crazing something fast, easy, and hearty.

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I was feeling sick and wanted a good, old fashion chicken noodle soup so I tried this recipe and it's great. I didn't read the recipe fully before going to the store so I only got one quart of chicken stock instead of two. I substituted the second quart with water and added a little extra salt and the broth was fine and perfectly flavorful. I got a rotisserie chicken from the store for the shredded chicken, it made for perfect moist chicken in the soup if you're not up for cooking your own chicken, which I wasn't on account of feeling sick.

I added more noodles and chicken than the recipe called for because it didn't look like it was going to be enough, but the 1 cup of noodles and 1 1/2 cup chicken is definitely enough for this recipe.

Will definitely make again!

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I was hesitant to try a stock recipe that asks to cook for less than four hours, but I read the reviews and thought 'why not?'. The stock was so weak it tasted only of hot water. Also, I haven't had a classic chicken noodle soup with garlic in the soup, but again, I thought 'why not' and much to my disappointment had a weak soup with a garlic aroma that levels a coma. Terribly one-dimensional with a Flintstonian approach.

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I enjoyed the soup but, without any doctoring, it is fairly one note. To cover the chicken it took about 4 quarts. I would probably add some more herbs in the next batch.

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Excelllent soup will make again!!!

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SO good! I followed this recipe exactly and it was AMAZING! It was my first time making chicken soup...my husband and three kids loved it! I cooked the noodles separately since I knew they would soak up too much broth. I had no problems with the broth being too weak at all..I added salt slowly until I felt there was enough for us. The kids saw the egg noodles I bought today and they were super excited that I was making it again tomorrow! A definite must try !!

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I've always had an issue with my broth being too weak. I followed these directions with very few changes (added sprig of rosemary, a jalapeno split in half and a tablespoon of better than boullion - chicken base to the inital broth and the stock was quite good after the full 1.5 hour simmer. The chicken was falling off the bone and very moist. I did cut some of the skin off the larger pieces of chicken to minimize the fat. I also let the broth cool in the refridgerator between making the stock and prepping all veggies for the soup. This allowed me to skim fat off the top of the broth. I added jalapeno slices to the soup and I really liked the spice. I made this for my bf who has been very congested. We really enjoyed this recipe and will definitely make it again.