Roasted Chicken Noodle Soup Recipe

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!

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!

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!

Reviewed on Dec. 18, 2011 by bjsilve0

Tried it with and without the milk and liked it both ways. I made it with turkey and turkey bloth and home made noodles.

Reviewed on Nov. 28, 2011 by kecutie2

It was very tasty. I made it without the evaporated milk and the potatoes. Turned out great and it's healthier than many other chicken noodle soups. I will be making this again.

Reviewed on Nov. 15, 2011 by dawnrosanne

I added more salt and the poultry seasoning to it as well as 1 more cup of broth.

Reviewed on Mar. 25, 2011 by Diane M. Cammarata

Only thing I would do is omit the milk.

Reviewed on Feb. 24, 2011 by angel329

The ultimate comfort food!!! I make it about once a week and nobody complains!

Reviewed on Feb. 21, 2011 by Kelly F

I've used this recipe twice. The first was after I had made a whole chicken and had broth leftover. The cloves I used when I baked the chicken added amazing character. I substituted mushrooms for potatoes.

Reviewed on Feb. 16, 2011 by thejeffr

I'd just leave out the evaporated milk next time

Reviewed on Jan. 28, 2011 by cmarie_1124

We both really enjoyed this soup. Perfect on a cold day when you crave homemade soup! I left out the potatoes, adding 1/2 c extra carrot & celery (each) and 2 c extra noodles (used half a large pkg total). It reheats well.

Reviewed on Jan. 20, 2011 by SJS9

This was delicious and very easy to make. The seasonings were perfect. I did find that the noodles and potatoes was a bit to much starch. The next time that I make it I think that I will add green beans instead of potatoes. I also added 2 more cups of broth. Other than that it was reallt tasty. SJS9

Reviewed on Dec. 25, 2010 by mjwcook

I made this soup for our family Christmas Eve gathering. It was delicious! I will make it again and again. Great recipe!

Reviewed on Dec. 05, 2010 by chumlette

I rarely like chicken noodle soup (tho' I did when I was a kid). This one was terrific. I used whole wheat pastry flour (trying to be a bit healthier) & subbed fresh sage for poultry seasoning b/c I had it. I only had 1 sm potato (which was enough, IMO). I also had to cook my 1 1/2 chick breast in the soup b/c I didn't have any already prepared. Topped w/a spoon of RF sour cream and scallions. Yum. Thx for the recipe!

Reviewed on Aug. 25, 2010 by veedwa9

My family love it ,And.I have a picky family.Thanks for sharing.

Reviewed on Apr. 07, 2010 by DTassell

Very good flavor. I personally left the potatoes out because I felt like I didn't need all that starch. But it was still and excellent flavor. Will definitely make it again.

Reviewed on Feb. 20, 2010 by JAKeyes

this soup was excellent and definitely very filling.

Reviewed on Dec. 28, 2009 by hatiej

I LOVE THIS! I've never tried to make soup before, and for my first attempt, this may be the only soup I ever make!

Reviewed on Dec. 21, 2009 by DianeKastens

This passed the test for Christmas Eve soups. Left out potatoes, too. Used Spice Islands Boumonte seasoning. We loved it!

Reviewed on Dec. 10, 2009 by mandy421

This recipe was delicious and my husband loved it. I didn't put potatoes in it either. We will definitely be making it again soon!

Reviewed on Dec. 07, 2009 by nott818

Made this last night--yum! Didn't have any poultry seasoning, so I used McCormick's Grill Blends Montreal Chicken Seasoning instead. I also left out the potatoes--just didn't think they were necessary along with the noodles. I just got done eating leftovers for lunch and it was even better the next day!

Reviewed on Dec. 04, 2009 by 34r48d6t

I haven't made this yet, but it sure sounds yummy. The only ingredient I would leave out is the teaspoon of salt. Just don't need it.