Thank you for the comments and feedback Patty! Great suggestions as well. Thanks so much!

This is so delicious & easy to make. I make this several times during the winter. The only change I’ve made is adding about an extra Lb of chicken. A few times before I add the noodles I’ll put about 1/2 of the soup in a bowl to cool so I can freeze it and use 1/2 the noodles. I’ve found that the noodles just don’t freeze well so I’ll add them after I thaw the soup and finish it on the stove. If you want to freeze it, I suggest you put cold soup in a freezer bag lay flat on a cookie sheet until frozen. Thanks for a great recipe!

I make this semi-regularly now because it’s easy and flavorful. I do add mushrooms and garlic, some chipotle chili powder, and up the veggie factor by about double. I have used Better Than Bouillon Roasted Garlic paste along with Better Than Bouillon Roasted Chicken paste for the broth with great results. My go to noodles are homestyle egg noodles because I like a heartier, almost dumpling-esque noodle. The texture of regular egg noodles puts me off – too slick.

I use a 12 oz package.

I love serving Chicken Soup during the winter. This recipe looks delicious!