16 Reviews of The Lady's Chicken Noodle Soup - Paula Deen

From: Bogey'sMom

On Dec 3, 2005

This is the only chicken soup I ever make, and it is beyond delicious. There is just nothing that compares to it. Make it just one time and you'll be hooked.

From: French Lavender

On Jan 8, 2006

Excellent! I had to improvise a bit, as our rural store is closed on Sundays, but it turned out great. I had leave out the sherry and mushrooms. I also didn't have fresh herbs, so I used dried. I didn't have lemon pepper, so I added some pepper and a splash of lemon juice. I did add one more bouillon cube as I thought the stock was a bit bland, and that jazzed it up to where I needed it. I was skeptical about the cream & parmesan, but it was amazing how much better it was with it. It really makes the difference between just okay and excellent soup. Thanks DiScarf & Paula Deen!!

From: Chef SuzyQ

On Jan 8, 2009

This is the BEST Chicken noodle soup ever! Definitely don't hold out on that cream and parmesan--it really makes this a dish to rave about. Also, I use 1 package of the frozen egg noodles for this--the brand we have here is "Grandma's." The frozen noodles are WAY better and truly taste homemade. This is an outstanding 10-star soup!

From: Chef Farrah

On Feb 19, 2007

I have been making this soup for a couple of years now. It is by far the best chicken noodle soup ever. Everytime I make it I am always asked for the recipe. Easy to make and good enough to get rave reviews.

From: Iminthekitchen

On Jan 12, 2009

Divine. The cream and sherry is what REALLY makes this soup. Absolutely perfect.

From: JMigs;0)

On Nov 19, 2007

Yum. This was perfect. Easy and didn't really take so long for making soup from scratch! The lemon-pepper really gives it great flavor too. I only had a cornish hen, so I adjusted the recipe (by about 1/2). I added a bit of celery seeds for the stock, omitted the heavy cream, parmesan, and didn't have cooking sherry so I used dry white wine instead, didn't have fresh parsley or fresh rosemary so I used dried. Luckily I had some brown and white mushrooms on hand, they soak up all the flavor of the soup and are so good! Make sure you adjust seasonings (salt and pepper) to taste at the end. Just made it tonight for my hubs who has a horrible cold and cough and he says it made him feel much better. Next time I make it (not for a sick person) I will have to try the cream and parmesan cheese everyone is raving about! Thanks for posting, I'm a huge fan of Paula Deen's recipes!

From: Julie421511

On Oct 7, 2008

Wow! This is one fantastic chicken noodle soup recipe. And I agree with the other reviewer, this was really easy for homemade. I did omit the sherry, cream as well as the parmesan. For the stock, I added extra cut up carrot and celery for added flavor. I definitely plan on replacing the stock recipe with my previous favorite. I did find it a bit salty, so I may reduce the chicken cubes to 2. But otherwise, this was SO good and so comforting.

From: Chef #634070

On Nov 1, 2007

I thought this soup was fabulous! I only had chicken tenders on hand, but followed the rest of the recipe including the cream and parmesan cheese and it was heavenly! I will be making this again, VERY soon!

From: meltedcountry

On Jun 11, 2006

FANTASTIC!!!! We all enjoyed this soup to the very last drop! I did add an extra bouillon cube, and some poultry seasoning to mine. I also threw in some yellow squash and peas...fabulous!! Thanks for sharing this here, so I can always find it. We will certainly make it often!

From: Christel

On Nov 10, 2008

Fantastic and creamy