Chicken Noodle Soup

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Question: the chicken that you cook to make the stock - is that the shredded chicken that later goes into the soup recipe?

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Just made it tonight and it was awesome, I doubled the recipe so I can freeze some for later. The only thing I did not use in the recipe was the Turnip cause could not find at my local Grocery store, not sure if it would of made a difference. I give it a 100% recomendation!

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Excellent! Thank you for a healthy wholesome recipe that I can pass along(: yum!

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Awesome soup!! Made it for my family, they loved it. Very easy to make.
Will have for lunch this week.
I did have to add extra chicken stock as the noodle soaked it up.

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Great soup. It has great flavor and is easy to make. I cook my noodles in water in a seperate pot to keep them from soaking up the broth. Mmmmm Good!!!

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Excellent soup! I made it using the leftovers from a rotissierie chicken I purchased at the supermarket. So yummy on a cold winter's night. I also used only 1/2 the oil called for in the recipe and it worked great.

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So healthy and delicious! My husband and 14 month old loved this soup! It's the first time that I made homemade chicken stock and it's much better than the organic store bought stock. I even froze a large quantity of the stock to use for another time. I substituted 8 oz. of gluten free noodles for the egg noodles but would suggest using 4 oz. of noodles because it soaks up too much of the stock. I also used a 5 lb organic chicken. Will definitely be making this again.

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This is the best chicken noodle soup I've ever made! Mine was always so tasteless. This has tons of flavor. I did change a few things, like I made fresh, homemade, gluten-free noodles to add to it (my daughter cannot eat gluten. It made it even better! I'm making some more right now because my daughter has been begging me to since the first time I made it (Only a couple weeks ago. It's great for this cold, snowy weather we're having! Yummy! Thanks Tyler!

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Excellent soup. Changed a few things such as using my own stock recipe and making/using fresh noodles. DELISH!

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I'll be making this again, too! It's a bit more work than my grandmother's recipe, but not by much, and adding the flavors of garlic, thyme, and turnip is wonderful. The flavor is the best I've ever tasted. I started with an organic chicken that was probably close to 4-1/2 pounds, and exactly 3 quarts of water. I used all the broth (forgetting to measure that out to 2 quarts, so I'm now not sure how much that was. And I seasoned with a generous amount of ground pepper and 4 tsp of kosher salt.

To Little Miss Sun. . . I've always understood a celery stalk to be the same as a rib, and the whole bunch is called a head. But in a recipe such as this one, I think you're safe using as much celery as you like.