90% would make again
Read reviews (3)
Rate recipe
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. "You can modify the recipe to include vegetables your family enjoys," notes Food Editor Coleen Martin. "My kids love carrots, so I always toss in extra."
This recipe is:
Quick
Please log in to rate this recipe
Cooking for 2: Chunky Chicken Noodle Soup
Nutrition Facts: 1 serving (1 cup) equals 126 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,370 mg sodium, 9 g carbohydrate, 1 g fiber, 14 g protein.
Chunky Chicken Noodle Soup published in Quick Cooking September/October 1998, p60
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Nov. 07, 2009 by Dougetta
my husband said that this MUST be a staple every week. Everyone in our family really enjoyed this recipe.
Reviewed on Oct. 19, 2009 by LaChicaDeAyer
This will be my go-to recipe for chicken noodle soup now, with a few modifications. I used 1/2 cup of celery instead of 1/4 because I like lots of vegetables, and felt the carrot and celery should be equal. The biggest adjustment I made was for the noodles- I used about 2 1/4 cups to 3 cups- 1 1/4 just did not seem like enough. But this is personal preference, as my husband and I like a hearty soup, full of noodles.
Reviewed on Oct. 12, 2009 by lilsister107
i liked this recipe, but i think i would cut back just a tad on the thyme and marjoram. was just a little over seasoned for my liking. however, my husband really enjoyed it.
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009