Quick Chicken Noodle Soup

  • MameJohnston Posted: 02/13/10
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    I love this quick and easy soup. I just purchase a rotisserie chicken from Costco, add some poultry seasoning, and some rubbed sage and we're good to go. I add more vegetables than are called for which makes it nice and thick. We just love this!

  • PinkFlamingo Posted: 02/03/11
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    This was so easy and quick to make. Tastes like it's been simmering all day. This one will definitely be mom's homemade chicken soup.

  • jazzwood Posted: 01/07/10
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    Very easy and tasty. I boiled 1 large chicken breast in the water and broth for 20 minutes to cook the chicken. Shredded the chicken to make the 2-1/2 cups. Sauteed the vegetables as directed and added to the hot broth. Followed the rest of the recipe. We enjoyed it on this cold evening. Served with fresh pears. The recipe is a definite keeper.

  • Laurie18 Posted: 01/09/10
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    Made this last night using the leftover roasted chicken I had. I put in everything like it instructed only I used penne pasta and I didn't think there was enough broth. I would make this again as it was quick and easy. I was in and out of the kitchen in 30 minutes with a great tasting soup.

  • Lindzkat1 Posted: 01/12/11
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    This is quick and delicious - perfect for a cold day. I have made this multiple times now, and it's so good that there are never any leftovers! The soup has a lot more flavor when I use "full sodium" chicken broth rather than "reduced sodium" broth, but having said that, overall the recipe is just fine as is.

  • cduffy370 Posted: 02/07/10
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    I'm already making this a second time, so we definitely enjoyed it. This time, I will add more carrots and celery and a little less pasta.

  • luvlax Posted: 02/23/11
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    the family fights over this. I freeze it in single servings in ziplock bags. I think it needs more broth, so I always add more to it.

  • skspillman Posted: 02/09/10
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    Made this last night with a few changes. I used reduced-fat, less-sodium chicken broth instead of water. I poached about 5 small chicken breasts (my family are big meat-eaters) in 2 cups of broth for about 20 minutes, along with salt, pepper, garlic powder, and thyme, then shredded the chicken and added the broth to the vegetables along with the 32-oz. carton. I also added 3 sliced garlic cloves to the veggies and used whole-grain pasta. This soup was tasty and went together pretty easily--good for a cold night.

  • twoloves Posted: 01/08/10
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    I thought this was outstanding for a quick, delicious meal. The only difference I made was used four bouillon cubes with the 32 oz. of water instead of the boxed broth. Adding that along with the 2 cups of water called for and skipping the additional salt made this amazing. A great go-to recipe!

  • Karen64 Posted: 02/02/10
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    I made this tonight and it was very good - Not fantastic - but very good and I would make again. Quick and Easy and Tasty. When I first put the noodles in I thought it looked too watery so I added a little more noodles - NOT necessary - will add to my favorite recipes list. Perfect for when you are feeling a little under the weather!

  • mkumpe Posted: 03/09/11
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    Delicious recipe! Easy to make too! The noodles absorb all the broth so it becomes a fabulous chicken and noodle dish. I skipped the parsley though - too strong of a flavor.

  • Daniellelee Posted: 11/07/10
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    Very quick easy and tasty. I even used raw chicken that I just cooked in the pan with the veggies before adding the stock. And it was still ready fairly quickly.

  • Mamacooksalot Posted: 01/30/10
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    Fantastic and so easy. Kids and hubby loved. Used egg noodles and leftover roasted chicken. Great for this snowy evening. Will make again.

  • nquilting Posted: 01/30/10
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    It was okay..I agree a homemade broth is better but I also added a envelope of Pioneer country gravy and it became even better!

  • mikoprice Posted: 02/21/11
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    Delicious, quick and easy.

  • ambersmom Posted: 01/07/10
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    This recipe would have been perfect if it did not call for 2 cups of water and instead used chicken broth. I made as instructed and the flavor was very weak. I had to add a boullion cube to bring up the flavor. It was however easy and satisfying and the ingreadients were not complex.

  • Lisergirl Posted: 01/29/10
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    Easy and tasty - excellent meal for a chilly day

  • lrgg82 Posted: 02/01/10
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    I have made this several times and my whole family loves it! I made it with rotini since I couldn't find fusilli. The rotisserie chicken gives the soup an excellent flavor. Once everything is chopped up and ready to go this recipe is a quick one.

  • steponme Posted: 02/05/11
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    Nice to have this delicious soup on a cold winter night. My husband says he's not a soup person but really liked this. The only change I made was adding a 1/2 tsp. of dried thyme when I added the salt & pepper.

  • jenicooks Posted: 01/21/10
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    I have made this 3 times already. The first time as directed and it was alright. The second time and third time I thawed some home made broth and it was fabulous. Definitely a staple in our home.

  • Beth03 Posted: 10/25/10
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    Easy but lacking in flavor.

  • Ashbee003 Posted: 03/05/11
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    I add random Italian spices to give it a bit more taste. I've also used sausage instead of chicken and it's very yummy!My boyfriend requested it with a grilled cheese sandwich the last time he was sick too.

  • kwohlgemu Posted: 01/27/11
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    I have made this recipe twice now. Both times I have used 32oz of Chicken stock instead of broth. I felt that if I used broth, adding two cups of water to it would make it too dilute. Second time I used regular Chicken stock instead of unsalted and it was better. I added more veggies and some frozen peas the second time and it was great. Very easy recipe!

  • JodiCA Posted: 02/06/11
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    Good, hearty soup. I used two carrots and three celery stocks, next time would probably use a bit more since I like more veggies in my soup. Tasted a little underseasoned with the low-sodium chicken broth but added a little more pepper to compensate. Tasted better the next day.

  • LauBuck Posted: 01/05/12
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    This was great and easy. I've made this recipe multiple times, and it really hits the spot for basic chicken noodle soup. I simmered some lovage leaves in the broth while the noodles cooked, which really boosted the comfort food factor for me.

  • MereUbu Posted: 01/18/12
    Worthy of a Special Occasion

    Quick, easy, and comforting. It's not the same as chicken soup made from scratch but infinitely better than the canned stuff. Also, it's a great soup to make when your family has a cold--a time when everyone wants soup but no one feels like doing any heavy-duty cooking. Leftovers are good as well, but you'll want to add a little extra broth.

  • XenoGeek24 Posted: 05/24/12
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    Turned out great,I forgot to add the parsley and it was just fine. Next time I would add more broth.

  • fanof7 Posted: 02/26/13
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    Adding water to the chicken broth just waters down broth.. Use either 2 more cups of broth or add bullion to it. Also, cooking pasta in the broth uses too much of the broth. Pre-cook pasta a little before adding to broth. Otherwise, veggies and all are good.

  • Kym0thi Posted: 02/28/13
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    I had my reservations about this recipe, but after reading all the reviews decided to try it. I included some of the modifications previous reviewers noted and the soup turned out delicious! Quick and easy, a definite keeper!

  • nec222 Posted: 02/26/13
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    Really good and super easy to make. Not very much broth after everything cooked. next time I will double the water amount. Will def make again!

  • daneanp Posted: 04/03/13
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    This was really good. I added some minced garlic in with the onion/carrot/celery saute and only used chicken broth - no water. I also added some herbs "Penzey's Spices Mural of Flavor" blend/salt substitute at the end. The whole family loved it. Served with a tossed salad and whole wheat rolls.

  • PeggyO Posted: 02/28/13
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    This was a hit in my house. Super easy with the rotisserie chicken.

  • socialkombat1 Posted: 03/01/13
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    The stars say it all: this is a good, solid recipe. The other reviewers are spot on about the liquid. I made it with 48 ounces of broth and 3 cups of water and the soup was brothy to begin with, and became slighty more stew-y the next day. The flavors are very fresh - I wouldn't skip the parsley here, it adds a perfect bright flavor and pretty color in the soup. I made this for my husband who was starting to feel sick and he really enjoyed it.

  • quackers59 Posted: 02/27/13
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    This one was a winner for my family and it was quick and easy. I used Progressive Tuscany flavored chicken broth and I agree with other reviewers that you need to add more broth/water. Will make again!

  • Beefers23 Posted: 06/18/14
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    I always enjoy having this soup on a colder day. Extremely easy to make. I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too. Definitely a solid recipe.

  • eheinrich Posted: 02/11/14
    Worthy of a Special Occasion
    painesville, OH

    this is a quick and easy meal. if you're craving homemade chicken noodle soup and want it now, this recipe works. i added about double the amount of chicken broth, though, and drained the grease from the rotisserie chicken into the soup while it cooked! so good!

  • kaya323 Posted: 03/27/14
    Worthy of a Special Occasion

    This is a go-to in our house with a few modifications - add garlic and ginger to the mirepoix, use a little Better than Bullion chicken base and two boxes of chicken broth rather than water. Add frozen peas at the end and top with fresh scallions - quick and easy!

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