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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 May. 02, 2012 by 10sChick
I think the word soup is used very loosely for describing this recipe. I didn't even get as far as adding the milk and the "broth" was really more of a gravy. I started adding more chicken broth but after it sat for even another 30 minutes, the liquid was pretty much gone again, soaked up by the noodles or who knows what. It tasted OK, but with potatoes and all that going on, let's just call it a stew. I can't say it was worth repeating for me.
Reviewed on Apr. 22, 2012 by casum
So yummy! I thought 4 cups off potatoes was a bit over kill, but don't think you should omit them all together. I really like how the potatoes cook and disintegrate into the broth.I used whole grain noodles also. I will never use chicken noodle soup in the can again :)
Reviewed on Mar. 05, 2012 by maryagross
Everyone loves this soup. I modify the recipe a little ..... skip the potatoes, double the carrots, add a little pepper and use 2 heaping cups of noodles. Nice and thick and tasty.
Reviewed on Feb. 11, 2012 by cwbuff
This is definitely a superior chicken noodle soup! My daughter made off with the recipe before I could type it into my recipe collection, and I had to spend a lot of time looking it up again on the web site. I followed two of the suggestions and cooked bone-in thighs in the broth and added peas at the end. Also (since I am not very health conscious) I used real cream instead of evap milk since I think its color is more appetizing, and substituted leaks instead of regular onion. Once, long ago, I heard that what makes great chicken soup (the kind the Jewish moms make) is the combination of leeks and garlic. As well, I added 2 more cups of broth and reduced the potatoes to 2 cups. Mushrooms sauteed first in butter would make a great addition. Finally, I think meat from a rotisserie chicken would be very good in this soup, too. This goes to the top of my list of chicken soups.
Reviewed on Jan. 28, 2012 by NolaMc
I added more chicken broth, I like it more soupy. It's more like a casserole.
Reviewed on Jan. 19, 2012 by rkaiser53
This turned out very well, was nice and creamy. Everyone loved it and thought the potatoes added a little something to it. I personally thought the potatoes were a bit much and overpowered the rest of the flavors slightly. I will leave them out next time and hope i don't get yelled at for it. Definitely going to become a frequent meal.
Reviewed on Jan. 12, 2012 by kerrynjames
We enjoyed the overall flavor of this dish. I didn't have poultry seasoning, and I didn't take the time to Google a good substitute, so I threw in some rosemary instead. I also left out the milk, as it just seemed strange.Things to change for next time: I'm adding some green beans in, leaving out 1/2 the potatoes and putting in some extra noodles.We did enjoy this dish! Thank you!
We enjoyed the overall flavor of this dish. I didn't have poultry seasoning, and I didn't take the time to Google a good substitute, so I threw in some rosemary instead. I also left out the milk, as it just seemed strange.
Things to change for next time: I'm adding some green beans in, leaving out 1/2 the potatoes and putting in some extra noodles.
We did enjoy this dish! Thank you!
Reviewed on Jan. 05, 2012 by ahmom
Excellent. I think peas would be good in it.
Reviewed on Jan. 02, 2012 by tara7
Very good! I cooked skinless chicken thighs in the broth with the carrots, onions and celery and then took it off the bone when I added my noodles. I think it added a good flavor to cook it that way since I didn't already have cooked chicken. Great recipe!
Reviewed on Dec. 21, 2011 by annaf27
I've made this recipe twice in the last couple weeks! I love the thickness & blend of seasoning! It's a fantastic winter meal!
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