6 Reviews

I am amzed how wonderful this soup was with so little effort and just a few ingredients. I put 2 chicken breasts in whole and cut then cut them when the soup was finished so the chicken was really tender. I made this the night before so it could season over night. My husband said, "Simply couldn't be any better."

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xyzwyatt December 12, 2003

Thank you for a great quick and easy recipe. My son loved this and ate the whole pot by himself. This soup was so easy to make and doesn't take anytime at all to make. I will be making this again throughout the winter.

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Shari2 September 29, 2003

I was looking for an easy, quick, and budget-friendly chicken noodle soup to make for my husband (who came down w/something). We've been out of town for about 3 weeks so our fridge really doesn't have much. I had chicken, extra wide egg noodles, chicken broth, 1/2 onion, and some carrots that looked questionable. I was looking for a recipe with basic ingredients that I had on hand. This was the closest. Since we were heading out to church anyways and wouldn't be home for 2-3 hours before we could even have some soup, I decided to just skip the quick part and make the soup from scratch with whole chicken. I put the chicken in a large pot, covered it with water and dropped in 1/2 an onion...I decided not to use the carrots that I had. After it came to a boil, I put it on the lowest heat and went to church. Afterwards, we decided to stop by the market to buy some vegetables for the week (onion, carrots, ginger, cucumber, celery, tofu, parsley, green onion). When we got home to the aroma of chicken soup, it was as if we were back in the old country cottage that we never had. Since my husband needed to eat, I took out 4 cups of that stock to use. To the original soup, I added the celery, some carrots, and another onion, and let that come up to a boil again. Meanwhile, with the 4 cups of stock that I took out, I added sliced up ginger, added a few pieces of chicken from the original broth, put in a dash of salt & pepper, and then added some (washed but not cooked) rice. I let that come to a boil, and soon we had hot korean chicken porridge. He ate it but it was too heavy for him. Within an hour, the chicken broth was ready. I took out the onion, celery, & carrot, strained the broth, took out the chicken and then proceeded to step 1. We've been having Chicken Noodle Soup since sunday night and have had it for breakfast, lunch, & dinner. Not because there was so much of it, but because my husband is still sick and this is all he can take. It's light but filling. We've had it 9 times so far. We'll probably have it 7 more times (dinner + 2 more days) before he's over whatever he has. price breakdown: chicken $5, Onion $0.50, 2 Celery, $1.18, ginger (?), Carrot $0.42, bag of noodles from Target $0.89. Total: $7.99/16 meals= $0.49 a meal for 3 people... that comes to $0.16 per person per meal. awesome deal. ...this doesn't even include the extra rice porridge that served 2 meals for the 3 of us. 7.99

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Heystopthatnow October 03, 2007

When my DH got sick I found this recipe for him to have. Since my chicken was still frozen I just through everything together and let it simmer. I think the pictures say it all. Thanks for a great soup. So easy to make. I also had to share with you all since I made too much I chose to freeze some for future use. Lay this flat to freeze then stack them up right to conseve on space.

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BLUE ROSE May 20, 2007

Very good! Quick and easy to make. I added a little bit of dried minced garlic and a couple teaspoons of powdered Watkins Chicken Soup base for extra flavor. Hit the spot on a cold rainy day! Definitely a keeper. Thanks!

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Zewbiedoo January 30, 2005

This recipe was pretty good, but it was bland. I had to add a lot of seaoning salt. It was easy to make, though, and tasted fine after I put the salt in.

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NankaBD August 29, 2004
Chicken Noodle Soup