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This satisfying homemade soup with a hint of cayenne is chock-full of vegetables, chicken and noodles. “I revised this recipe from my father-in-law,” explains Norma Reynolds from Overland Park, Kansas. TIP: “It's great with a salad and crusty bread,” Norma adds.
Nutritional Facts 1 serving (1 cup) equals 193 calories, 5 g fat (1 g saturated fat), 58 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Hearty Chicken Noodle Soup in Quick Cooking September/October 2005, p43
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. 09, 2013 by lolohiser
Finally one that tastes like Mom's!
Reviewed on Feb. 26, 2013 by lindachicken__Oklahoma
I LOVE this recipe...thank you!
Reviewed on Mar. 07, 2012 by deannasnz
Very good recipe, although I changed several things. Skipped the spice bag and used ground mustard and pepper, and changed the cooking method by starting with just the veges and broth for a couple hours, then added cut up chicken, then an hour later the pasta (I used broken dry spaghetti). It worked perfectly fine.
Reviewed on Feb. 10, 2012 by momof29
EXCEPTIONAL!!!
Reviewed on Sep. 07, 2011 by marisa1406
This was very good. I did not have any mustard seed, but I did put some dried thyme in instead. I used mini penne noodles as well. My kids loved it & we served it with grilled cheese paninis. Perfect for a cozy Autumn dinner.
Reviewed on Nov. 26, 2010 by charliest
I really like chicken noodles, it is great for those days where you want something a little wintery but with the stodgy red meat which can leave you sluggish. This is a great recipe and definitely leaves you full of energy
Reviewed on Sep. 21, 2010 by PJacks
This is my favorite fall soup. I had to change the ratios a bit, though, because it was low on broth the first time I made it. I trim back the amount of meat and veggies just a bit and add a little more broth, and it's perfect for our tastes.
Reviewed on Mar. 12, 2010 by almalichick
Not a noodle left over. Only change I made was to use kluske noodles instead of linguine.
Reviewed on Dec. 11, 2007 by PianonFlute
Delicious and easy to make. Can leave out chicken for a veggie soup.
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