Hearty Chicken, Vegetable, and Noodle Soup

From Cook's Country | February/March 2008

Why this recipe works:

A chicken noodle soup recipe can be made into a quick, easy, and satisfying weeknight meal, but it doesn’t always taste particularly good. The broth can be thin, the chicken bland, and the noodles mushy. To avoid these pitfalls, we turned a supermarket staple: store-bought rotisserie chicken.… read more

A chicken noodle soup recipe can be made into a quick, easy, and satisfying weeknight meal, but it doesn’t always taste particularly good. The broth can be thin, the chicken bland, and the noodles mushy. To avoid these pitfalls, we turned a supermarket staple: store-bought rotisserie chicken. It worked perfectly for this recipe. We discarded the skin and shredded the meat into bite-size pieces. The noodles in our soup cook in the broth with the vegetables—which adds even more flavor to our Hearty Chicken, Vegetable, and Noodle Soup recipe.

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Serves 4

Light 'n Fluffy brand egg noodles are the test kitchen's favorite.

Ingredients

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