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When the weather turns chilly, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Roasted Chicken Noodle Soup in Light & Tasty December/January 2003, p59
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. 12, 2013 by Jwright1350
This soup as good and easy to make. It was a good choice for a cold winter evening.
Reviewed on Feb. 28, 2013 by cimgraph
I am making it now, but using leftover rice instead of noodles, but am adding a few potatoes to the pot. I made my own stock from leftover roasted chicken. Can't wait until tonight. It's snowing outside and this will be perfect!
Reviewed on Feb. 04, 2013 by LaurenDillon
I read all the reviews on this before I made it and I decided to used to use the rotisserie chicken. I added less potatoes because my daughter doesn't like them and I omitted the milk. Family gave it two thumbs up! Add a loaf of crusty bread and its a wonderful meal on a cold day.
Reviewed on Jan. 28, 2013 by kajohn4
I've made this recipe ton's of times....still my favorite recipe for chicken noodle soup but unfortunately Taste of Home can't take credit for it. This recipe originated in Cooking Light!
Reviewed on Jan. 22, 2013 by karilynne01
This soup was excellent! It's a cold bone chilling day and this soup just warmed you inside out. I tweeked it a little with abit more spices. kids loved it! :-)
Reviewed on Jan. 12, 2013 by sassyann39
I made this soup except I used the turkey bones to make stock from Thanksgiving. Also used leftover turkey instead of chicken so it really was turkey soup but followed recipe for all else. It was really very good with the turkey and i can't wait to make it with the chicken now. Soup is a must in cold weather.
Reviewed on Dec. 17, 2012 by Nicki5
Very Good! I didn't measure my potatoes, just used up the 5 small reds that I had. Used 2 large chicken breasts and a whole can of evaporated milk. Didn't know what I would use the extra 4 oz for in the next few days so it got added. It makes a lot and it's filling!
Reviewed on Nov. 12, 2012 by Joscy
I am looking forward to trying my hand at making soup. this recipes sounds wonderful. Thank you for sharing.
Reviewed on Oct. 17, 2012 by gizesmom
I have never tried home made chicken noodle soup before and I REALLY glad I did! Delicious flavor!!! I used a rorisserie chicken instead of regular cooked chicken and it gave it more "chikeny" flavor. Next time I'll cut down the potatoes and add more carrots, celery and even add some peas. Well worth the time!
Reviewed on Sep. 11, 2012 by DEADMOON7
This one of the best chicken soups I've ever had! Very hearty and flavorful. I've made it twice already to have for lunches at work all week long. I can't get enough of it!
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