Classic Chicken Noodle Soup

  • TheMomChef Posted: 01/18/13
    Worthy of a Special Occasion

    I'm not a fan of skinless chicken cooked this way because the meat gets hard and in soup it should be nice and tender. Other than that though, this is definitely classic chicken noodle soup and quite delicious. You can read my full review at Taking On Magazines: http://bit.ly/VOuzYG

  • Jodybme Posted: 01/07/13
    Worthy of a Special Occasion

    Classic AND classy! This soup is loaded with flavor!! It's definitely not my grandma's soup ( the one I have been making for years and will always love but...) this recipe is my new favorite chicken soup!

  • JanaTalt Posted: 02/10/13
    Worthy of a Special Occasion

    First homemade soup recipe I've ever tried and I loved it! It was well received by the family as well. Definitely will make again.

  • BostonChef Posted: 01/07/13
    Worthy of a Special Occasion

    I agree with the previous reviewer who said it takes twice as long for the chicken to cook. In fact, I wasted chicken because I thought 10 minutes would do it. So I had to go out and get rotisserie chicken, but the work was worth it - it is rich flavorful soup, a new favorite.

  • lrose17 Posted: 01/03/13
    Worthy of a Special Occasion

    What a bummer! I'm toying with giving this one star. So much work, so little taste. For starters, it took me an hour and a half to make this soup, not the 55 minutes the recipe claimed and definitely not the 28 hands on minutes it also stated. I know to always add about 15 minutes on to whatever they say, but this was ridiculous. I didn't like the use of stock instead of broth. The flavor just wasn't great and the time requirement definitely wasn't worth it. I still love recipes from Cooking Light, just not this one.

  • atremag Posted: 01/07/13
    Worthy of a Special Occasion

    We liked this recipe for a good basic soup. However, it took twice as long to cook the chicken as stated in the recipe. I also added a bit more veggies (1/2 cup) and more broth (about 3/4 cup). I used broth instead of stock because stock costs almost twice as much. With the additions, this soup made 10 1-cup servings. I would make this again as my husband really enjoys homemade soup, but I would probably cheat on the chicken. I think it would be easier to just use some rotisserrie chicken instead of spending 20 minutes pan frying the chicken.

  • SCorbell Posted: 02/14/13
    Worthy of a Special Occasion

    I loved the flavor of this soup. Cooking bone-in chicken takes longer than the recipe states so I let some of the thighs simmer in the broth to finish cooking.

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