I made this tonight! Added mushrooms and used frozen noodles since that's what i had.Instead of two boxes of chick stock, I used Better than Bullion chicken base for about 4 -5 cups of the stock. I cooked the chicken with a sprig of fresh thyme and rosemary and took it out when I strained the chicken stock. It doesn't call to strain the chicken but if you don't it will be griddy. After I strained the chicken, I poured a little olive oil and a tablespoon of butter (you can omit the butter) to saute the veggies a little before adding the stock back to the pot. So GOOD! I will make this again and again! 1 like
Old-Fashioned Chicken Noodle Soup
elainep2000 Posted: 01/12/12
sprater1 Posted: 01/15/12
Yum! The family loved it! I didn't alter the recipe at all.
stephani22 Posted: 01/10/12
I gAve it 4 stars because it was a good base recipe. Very easy and I will definitely make it again but I agree with the other review...it's bland. Next time I'll add some thyme.
gardenjunkie77 Posted: 01/09/12
It's a good base recipe but I found it a bit bland. I sprinkled some thyme on my leftovers and that helped a lot. I would make this again.
jlisaac Posted: 01/18/12
This hit the spot! I added more veggies & noodles than the recipe called for. I also added fresh thyme like others suggested & it turned out to be very tasty! I will make again=)
steponme Posted: 03/01/12
Hit the spot good. Next time I won't cook the chicken breast as long as the thighs, b/c they don't need as much time & were on the rubbery side. Another reviewer added thyme, sounded like a good idea, so I added a fresh sprig when I cooked the veggies. Whole lot better than opening up a can:)
Eve1955 Posted: 04/01/12
Not being a fan of noodles, was a pleasant surprise to find it quite a tasty dish, would prefer less onion. I put in the noodles last so it would not be overcooked. And for those who prefer greens, a little spinach or other green leafy vegetable would be nice.
CherylR1954 Posted: 03/10/13
I made some modifications to this recipe after reading the reviews. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni. That really made a terrific soup.
cookstar Posted: 12/02/12
I added parsnips, dill, parsley, and turnips. Also, I let it simmer for an hour. Delicious on a winter night.
Norawk Posted: 02/08/13
Doubled the recipe. Left out the celery because my husband doesn't like it; added sliced button and baby bella mushrooms and fresh spinach. Also added thyme while chicken was cooking. It's delicious! Needs more salt, but I figured it would be better to let each person add their own rather than pouring a bunch of salt into it. Great for a blustery winter day!