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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. My kids love carrots, so I always toss in extra. —Coleen Martin, Brookfield, Wisconsin
This recipe is:
Quick
Cooking for 2: Chunky Chicken Noodle Soup
Nutritional 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.
Originally published as Chunky Chicken Noodle Soup 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
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Reviewed on Apr. 17, 2011 by MariaS.
This was so tasty. The whole family loved it. I'll be making it time and time again.
Reviewed on Mar. 25, 2011 by Sophias_mommy
this soup is sooooo good. only thing i did differently is add more of everything. i ate a BIG bowl full and took a nap... sooo good. my 1 year old daughter agrees!
Reviewed on Jan. 09, 2011 by Sarah C
I made this for the first time when my 4 year old was sick with the flu. He loved it and claimed it's what made him all better. He requests it often now(this is the only soup he likes.)
Reviewed on Jan. 01, 2011 by kerrynjames
This soup has a great flavor and was really tasty. Our only problem was that I used bouillon instead of broth.... Learn from my mistake and use 3 cubes at most, not 6 like the amount suggests! I'll definitely make it again!
Reviewed on Nov. 20, 2010 by blondecookie7
If it is too salty, you can always add more broth to this soup which makes it PERFECT!
Excellent chicken noodle soup! Saute the onions and some garlic with the carrots and celery in olive oil which givens it a nice flavor when you add the thyme to the broth. It's a keeper!!!
Reviewed on Oct. 16, 2010 by Jessica2783
This was good. I added some extra vegetables and noodles, and left the salt out. I used the reduced sodium chicken broth because of the other comments, it was still a little salty for my tastes, but not off-putting.
Reviewed on Oct. 06, 2010 by veedwa9
great recipe,needs no changes ,thanks for sharing it . man of little wrods
Reviewed on Sep. 19, 2010 by devilgrrl
This is the BEST chicken noodle soup i've ever had!! I love it & will definatly make it again & again! I did not add the spices listed, just a dash of salt, few dashes of pepper & a dash of garlic powder. I also made my noodles seperate so that we could put as much as we wanted in our bowls individually. I made 3 cups & set aside. I also added more carrots & celery than what the recipe calls for & used a cup & half of Perdue seasoned, grilled chicken already cooked & cut up. DELICIOUS!!!
Reviewed on Apr. 21, 2010 by kellyannm
It was good, however next time I will add more vegetables. I used reduced sodium chicken broth and left out the 1 teaspoon salt and it tasted salty enough that way.
Reviewed on Apr. 07, 2010 by tinker159357
All four of my children love it! Its a miracle when I find a recipe everyone likes.
Reviewed on Apr. 03, 2010 by amateur cook
I followed the recipe to the letter, and it did not turn out very good. In fact, it was too salty. I will not make this again, nor do I wish to keep it in my recipe box.
Reviewed on Mar. 21, 2010 by JbellV
I'm a 21 year old newly wed and I haven't been cooking very long. I was so pleased with this recipe, it was easy and just as good as my moms. It didn't take long to make either. Very flavorful, and I even gave some to my neighbor when she was sick. This is a keeper.
Reviewed on Feb. 19, 2010 by saralyn_06
I love making this recipe and have made it for several years now!!! Although I leave the teaspoon of salt out because the chicken broth seems to make up for it. Otherwise it's too salty...even for my salt-loving fiance!
Reviewed on Feb. 04, 2010 by momofaap
Very very good! Was the perfect comfort for my son who was suffering from a cold, plus a nice recipe for a cold winter night! I added some extra types of frozen veggies that I had on hand too!
Reviewed on Jan. 10, 2010 by lindipally
What a wonderful, hearty soup this is! I always double my batch and put extra chicken and vegetables! This soup is a winner with everyone in my family - especially my picky little son!
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.
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