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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 Nov. 08, 2011 by EzraCCC
I was feeling sick and this was a quick comfort food to cook up. I added extra veggies and chopped onions, also added some basil and oregano. I thought it was a little salty... next time I'd cut some of the added salt.
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