About this recipe: A delicious and hearty soup that's also low in fat. Chicken is simmered with wide egg noodles, celery and onion in a thickened chicken stock. Serve with fresh crusty bread, if desired.
With a little creativity, this became one of the best soups I have ever made. I started off mixing low sodium broth with regular sodium to cut the salt. (I like the flavors to come from other ingredients.) The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 15 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor! I also added peas, carrots, fresh garlic, basil, bay leaves and fresh cracked pepper. Superb! - 28 Oct 2004 (Review from Allrecipes US | Canada)
Thank goodness for everyone sharing their reviews. I made this last night for a good friend who is just home from surgery and she gobbled down 2 bowls as soon as I showed up. Here's what I did: 12 cups chicken broth is 96 oz., which is 2 large cans of broth. I bought one regular can and one low fat/low sodium and tossed about a teaspoon or so more salt in throughout the cooking process. Also made it easy on myself and picked up a roasted chicken from the grocery store; it's cheap, easy, has great flavor and really makes the soup chock full of chicken. I tossed in about 1/2 bag of frozen carrot slices along with the onions and celery and also just tossed the noodles directly into the soup to cook. I added a little black pepper for some pep. This is a delicious recipe. - 20 Sep 2005 (Review from Allrecipes US | Canada)
Well if you attempt to make this soup, do so using your common sense. If you don't like things salty, well then omit some of the salt, because it is obvious that the broth will pretty much contain any salt needed. I used my own broth from scratch & added carrots (whats chicken soup without carrots?) I used small pasta shells (out of egg noodles - sick of shopping), which I didn't add oil to. Salt to taste after the starch, because that is when your going to need it. Thanks & Happy Holidays!! - 22 Dec 2002 (Review from Allrecipes US | Canada)