How to Make Old-Fashioned Chicken Noodle Soup

Loved the recipe, I will make this!

I cook the pasta separately if I’m going to have leftovers and/or plan to freeze the soup. This prevents the pasta from getting mushy when reheating.

I really don't know why people watch cooking videos and then comment about how they make theirs and it's better. If you already know how to cook, then why watch someone else?

I make my chicken noodle soup like this but I prefer medium egg noodles. Seems to be substantial enough not to get lost among the chicken and vegetable pieces and I enjoy the flavor and texture. I love Julia though. My favorite ATK personality.

I was looking for a quick chicken noodle soup recipe yesterday to take to a church dinner after caroling. I’ve never had people ask who made anything that I brought before! I had so many people seek me out to ask questions! As I was leaving a lady said “don’t loose that recipe” so I came back to save the video and thought I’d leave a comment too. I had to put it in a crockpot to keep warm while we were caroling so I wish I had left the noodles a little al dente since they had to sit a little while before we ate. Besides that, I made it just like the recipe except increased it 50%, and I added a little oregano.

Looks so good. I also love adding a grated potato to chicken soup to give it an extra thickening richness as well. The original comfort food.:goodvibes:

Made this tonight. The best chicken noodle soup I’ve ever made. I bought Amish noodles. They are thick & hold their density & shape; don’t get mushy. Also made Lawson’s pear spinach salad. The dressing is delish. Both were so flavorful & satisfying

I love this woman! Hard to say which I appreciate more, her knowledge and skill or her humor. Really fun to watch and will tey this recipe.

Julia I have made this chicken soup. This makes the second time and it is the best I have ever tasted. You have done a wonderful job teaching it to me. Thank you so much please keep giving the recipes I love them. I.

I 💙 this channel. Its so clean and easy, simple recipes and they are so comforting.

My husband cannot get enough of this soup. I followed your instructions, but used my instant pot. The darn thing has been intimidating me long enough, so I used the sauté button for everything and was still able to create the fabulous frond at the bottom of the pan. Thank you for sharing this recipe, I am super pleased to have found you. Much continued success and blessings.

Adding a Parmesan rind would be nice, too, while everything is cooking—just remember to fish it out before serving.

I think your thoughts on celery are the same as the majority of people. My siblings and I hated celery, but now we all love it. I like it's diversity, because the root is a carbohydrate, the stalk is a vegetable, the leaves are an herb and the seeds are a spice. You can literally use the entire plant! It's a valuable addition to any survival garden!

I made this for the first time yesterday and also gave my mum some. It's absolutely delicious, especially with a crusty hot roll!!! Hubby was impressed too!!!! Thank you for the video....... Happy New year xxx

there is a time and a place for tinned soup - for me it was during college - these days (am a young senior) am happy to use recipes like this and make my own - we had first “good” frost of autumn 2023 so time to start making soup again 🇨🇦🙏

I love these two women they are awesome I always watch their shows these ladies get 10 stars from me great job. thank you!

Julia, I love your video's been a fan for longer than I can remember. all started with your TV shows, you are a rock star and a legion.

I love this recipe. Great tips for getting good flavor and not that much work and less dishes. Trying this for our next family dinner.

2/27/23 omg i just made this chicken noodle soup again it is wonderful I love this recipe. Please keep putting them out. I like your recipe and it was great. I have made the soup several times and I will continue to make it. Thank you.

The larger, shredded pieces of chicken make such a difference, from those almost invisibly tiny cubes of chicken in canned soup. Also, I most often make this whole-bodied soup, a couple of days after roasting a whole bird.