Michelle Molina

I made this delicious soup I should say base. I did not put noodles or anything in it yet! I'm storing it in the freezer and can use it for noodles or dumplings depending on what the majority rules.

Avoid the noodles soaking up all the soup liquid by cooking them separately from the soup and just add the amount of noodles to your soup serving as you dine. Keep extra noodles in ziplock in fridge for leftover soup.

Wife said this is the best chicken noodle soup she’s ever had. However, it does need a ton more broth. I’d say at least double what the recipe says. Definitely gonna make this again.

I'm rating this recipe 2x....as soon as I finished off the 1st one, I'm now simmering the 2nd one! Both neighbors I shared the soup with also called it the best chicken noodle soup they had ever tasted! Side note...I used more veggies & noodles suggested. Also more chicken broth. 1st one was made w a rotisserie chicken from Costco. Instead of the spices listed, I used Kosher salt, no pepper but 2 very large teaspoons of a spice I found at Ross called roasted garlic, rosemary & sea salt from The Gourmet Collection spice blends. Indescribably delish! 2nd batch which I'm simmering right now is w a rotisserie chicken from Barron's. I expect this 2nd batch to be almost as good as the first...only because you can not beat a ROTISSERIE CHICKEN from Costco!