I love this recipe and how it is the perfect template for experimentation. First, I start by prepping twice as many carrots and celery as indicated in the recipe. Next, I add the onion and half of the carrots and celery to the stock-pot. I then add the chicken which I leave whole. This requires I use more liquid to cover it and thus more broth after it has cooked down so much. Next I discard all the veggies after removing the chicken and strain the broth through a cheesecloth. I then put the broth into a different pot where I use it to boil my noodles ( we prefer bow-ties). While the pasta cooks I wash the original stock-pot. I then remove the noodles to a bowl and toss with a very small amount of butter or olive oil to keep them from sticking to each other. The small amount of starch left behind in the stock lends a nice richness of body. To the clean original stock-pot I add a 2 tblsp. of butter and briefly saute' the remaining carrots and celery ( I also like to add a carton of clean, sliced white mushrooms @ this point.) Once, you have sweated your vegetables add the stock back to the pot and simmer until veg are tender to your liking. I then add the chicken back to the pot. We serve by dishing a scoop of bow-ties into the bottom of a bowl and ladling the soup over it. No mushy noodles upon reheat! And some may add white or wild rice instead of the pasta...or nothing at all.

This soup is delicious! The flavours are so deep and comforting. I was a bit put off trying this recipe due to the long cooking time, but I'm really glad I gave it a go. It was really worth it! I would however keep the lid on the pot when simmering the chicken in the stock. After 2 hours my soup liquid had reduced to a third! I was only left with enough for about 4-6 full servings. :(

As one who grew up eating chicken noodle soup and boiled chicken every Friday night and Saturday lunch, this is a good recipe. I use only dark meat because it gives the best flavor. Once the chicken is done, I remove it to cool and take the meat from the bones. Discard bones and skin. When serving the soup, add the noodles or rice and some of the chicken meat. Use some of the chicken meat to make chicken salad. YUM!

I was 17 when I learned to make this soup. I was working my way through business college and living in a Jewish home as a nanny when not in school. Grandma taught me to make this recipe except for the thyme. I learned over 50 years ago and still make it this way today. I never have a problem with leftovers. There aren't any. Peggy and Grandma are right about the chicken feet, but they are scarce to find now so I make sure I use a who chicken and when it is cooled and picked off the bone, I put the bones back in while the stock is cooking down. Helps the flavor. I made my stock last night so will go finish my soup. Shirley

I wasn't sure if I wanted to go to all of the trouble to make this, but I'm so glad I did. This is well worth the work, and that wasn't that bad either. It makes the best broth, so much flavor. My family was very happy. Don't be afraid to try this one, you'll be glad you did.

The ingredients definitely help to make this soup tasty. The steps listed seem like it could be time consuming but it doesn't take much to prepare. The cooking time is very accurate. My husband loved this meal; I'm sure anyone you cook this for will too.

this soup was excellent and so easy to make. my husband loved it and I will definitely make it again

I have been making the soup using this recipe for over a year now so just wanted to make sure I leave my feddback - it's amazing!!! Simple to make and tasty comfort food - highly recommend.

This is a awesome recipe. My family loved it! I will definately make this recipe again.

Even though there are a lot of steps to make this soup, I enjoyed making it. I used the broth with 33% less sodium and it was not salty at all. Actually, I had to add table salt to it. I would make it again!!

i just finished my bowl of delicious chicken noodle soup that i made. It turned out really good! It was super easy to make too. I will definitly make this recipe again.