272 Reviews of Chicken Noodle Soup

From: Aaron Distler

On Aug 5, 2002

I've also found that if you add a can of evaporated milk when you add your chicken and noodles, it thickens the soup up and makes it nice and tasty.

From: Dana-MMH

On Apr 7, 2002

This was my very first time making chicken noodle soup. And I want to thank you Inez for such a simple recipe. It was delicious we all had 2 bowls. Made this for DH as he is recovering from surgery and he said it was just perfect! My DD wanted some for luch today too. Thanks again for the delicious, easy recipe!!

From: SGpratt

On Feb 12, 2008

What more is there to say?! A fabulous recipe that was wonderful out of the pot and even better the next day after all the seasonings melded together. A can't-miss- recipe that I will make again and again not only for my family but for when I need to bring a meal to others. Thanks for posting! I agree with the posters who recommended using low-sodium bouillon and eliminating the thyme as it is likely already in the poultry seasoning (or you can try Homemade Poultry Seasoning). I would recommend chicken thigh meat or maybe a mix of thigh and breast meat as the breast meat sometimes gets too dry. Also, definitely stick with the medium or fine egg noodles ~~ the broad ones are too much.

From: Bev

On Mar 8, 2006

This is a wonderful recipe! It is so simple to prepare and can be made in almost no time. Starting with the chicken already cooked eliminates a lot of the hassel in making this soup. I didn't have any leftover chicken to use, so I cut up 4 boneless chicken breast into bite-sized pieces and cooked them quickly on the stovetop in a little butter. I used a fine egg noodle (which gave me more noodle per bite) and it worked out very well. I followed MizzNezz's directions exactly for a wonderful and very comforting bowl of soup + a second bowl as well ; ) Thanks ever so, MizzNezz!!

From: CIndytc

On Feb 6, 2008

Great recipe when you don't want to do the whole chicken thing..I used a cooked lemon pepper chicken from the market and added a little oregano! Tasted like I have slaved all day over the pot!

From: msm in Michigan

On Dec 19, 2005

Miss Nez your recipe made me a star. I made a minor change, instead of chicken I used left over turkey....trying to stretch the turkey leftover from Thanksgiving. I made this right after Thanksgiving, but was not able to review it until today. Thank you for sharing your recipe.

From: Selena Martin

On Jan 24, 2004

This recipe is delicious and very easy to prepare. Rather than using boullion, or canned chicken broth, I made my own chicken stock and went from there. I also added evaporated milk which gave it a rich flavor. My kids love the soup.

From: Chef #304386

On Feb 15, 2007

Best chicken noodle soup ever. My husband raves about it everytime. I didn't have any poultry seasoning or thyme and used rosemary & garlic seasoning instead. It gives it a little spicier and lemony flavor. So good. Thanks for the wonderful recipe.

From: LuuvBunny

On Jan 22, 2005

Delicious soup recipe!I found it a little salty so I added about 1 cup of water and it was perfect.I also added rosemary,basil and some bay leaves.Just my preference of spices.I will definately make this again!Thanks for posting.

From: Poutine

On Jan 10, 2005

The best tasting chicken noodle soup I ever had!