Yield:
2 1/2 quarts (serving size: 1 cup)

For the sake of convenience, we call for canned low-salt chicken broth.

How to Make It

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Ratings & Reviews

krazykate61682's Review

Sarahtm
February 02, 2012
I've been making this soup - I THINK - since it first came out in the magazine and it is fantastic. I've even made it vegetarian for a friend. It is the BEST. Anyone who said it came out bland obviously just can't cook - it's amazing. The only chicken soup recipe I use. I always keep extra chicken broth on hand because the potatoes and noodles do absorb a lot of broth. Just add more if it is too thick,

CharlotteA's Review

Rebecca1800
November 14, 2011
This soup was delicious! I cut up raw boneless, skinless chicken breast and added it with the potatoes. It cooked perfectly and was so tender! I, too, added more of the seasonings called for to make it as flavorful as I like it. It still tasted good reheated, but was not as creamy. Probably adding a little milk or broth would have helped though.

JaneAnne

Zooey1
June 28, 2016
I have been making this soup since the recipe first came out. It is wonderful just as is although occasionally I add some additional ingredients to change it up.  I often add one cup of frozen corn and two cans of cream style corn. This gives it more of a stew type consistency  and added flavor. I always keep extra stock on hand because the noodles often suck up a lot of the broth. I have given this recipe to several friends and family members because it is always a great hit. I usually serve it with a salad and crusty bread or corn bread.

Sarahtm's Review

ChefKiki
November 10, 2014
This soup is delicious! It's almost like a stew it's so thick and creamy. I made it exactly as the recipe calls for, except I used regular evaporated milk because I couldn't find skim evaporated milk. Perfect for lunch or dinner and very filling. And it's so easy, while it was simmering for 25 minutes, I got a ton of other things done. This will definitely be on my usual meal list!

ttsholland's Review

chrissyboo
November 07, 2013
nice, (bit too) thick, cold weather soup. I also found it bland, I kept adding more and more fresh thyme and pepper. Still, a quick, easy, tasty soup.

Rebecca1800's Review

tiffanys
November 04, 2013
N/A

sacardoso's Review

KristiO
October 23, 2013
This was my first chicken noodle soup attempt and I thought it came out great. It was a little thicker than I prefer so would add just a little more broth but other than that it was tasty.

Alishef217's Review

lynae17
October 09, 2013
N/A

KathleenHosfeld's Review

smbassref
February 04, 2013
N/A

ChefKiki's Review

JaniceDP
January 09, 2013
I was very disappointed in this recipe. Did not like the potatoes and was too thick. I would not recommend.