This easy chicken soup is packed with fresh herbs, Asian egg noodles, carrots and celery. An instant cure for colds and the flu!
Use stock cubes instead of shop-bought stock if that's all you have to hand!
A little on the bland side, even with the fresh herbs, I had to add more dried to enhance the flavor. An old secret to adding an "earthier" flavor to chicken soup is to stir in about 2 tablespoons of beef bouillon granules. I also added a tablespoon of poultry seasoning.Thanks for sharing. - 26 Feb 2007 (Review from Allrecipes US | Canada)
I halved the recipe but tripled the chicken broth. The egg noodles called for in this recipe is too much, so I had to add more broth. This needs a lot of seasoning because it doesn't have much flavor. - 24 Sep 2008 (Review from Allrecipes US | Canada)
I LOVE this soup! I just read it about half an hour ago and it's just about ready, but I have already tasted it and can't wait to eat a bowlful! I did not have the fresh herbs on hand so I used about 3/4 t of each, dried. So yummy! I've tried similar recipes before, but the difference is the herbs. Thank you, Steve!!! - 15 May 2006 (Review from Allrecipes US | Canada)