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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 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!
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