Very fresh and comforting soup!! Kids loved it!

Ya gotta add an onion (large), and some fresh herbs and seasonings so it would not be so bland! Chopped fresh Sage, Rosemary, Thyme, Parsley, about 3 cloves of garlic, sliced (not minced), and a couple of tablespoons of Bell's Poultry Seasoning, not to mention salt and pepper to taste. And Campbell's has a link here that goes to their version of it. When I look at the ingredients on a can of Campbell's tiny bit of chicken and soggy noodle soup, I shudder that there are a few people like my daughter who prefer that to a nice, fresh, rich, steaming, home made pot of hearty chicken noodle soup. Now although I throw a boneless, skinless breast or two for some white meat purposes (I have a 13 quart Nutri-Pot cooker from NuWave.), I also throw in some bone-in thighs because the bones contain the collagen needed for the stock to gel nice and thick when regrigerated, and they aren't that hard to skin and take off the bones, and they add a more intense chicken flavor. The collagen gives it that "mouth feel" as the food scientists call it. The additional calories are not that much when you add thighs. The more intense flavors along with the collagen also work together with the natural glutamates to help give it that "Umami" flavor, as the Japanese have called it. Also, I do NOT use plain broth when I add to the recipe, I use chicken STOCK. It also intensifies the flavor, and when you taste it, you will go crazy for all that flavor intensity. It won't be just an appetizer, as some soups are, it will be a hearty meal in one pot! Folks, please take my advice and try it this way. I GUARANTEE you will love it! Feel free to send me an email to elektron10@vivaldi.net if you try this. I would love to know how you like it. One more thing. I always leave out the noodles until AFTER the rest of the soup is cooked. If you want to freeze a bunch of this, do it WITHOUT the noodles in it. As a matter of fact, I separate the stock from the rest of the ingredients, I freeze them and the stock separately, and I cook the noodles in the stock alone with a little added salt because the noodles will tend to absorb the salt during cooking and can leave your soup tasting flat. When I separate those ingredients, cook the noodles separately in the stock, then put them together when the rest of the ingredients have been thawed and reheated, it tastes just like it was freshly made. If you cook the noodles together with everything and freeze it, the noodles get way too soggy when all is thawed and reheated. This also makes the basic soup without noodles a truly versatile ingredient to launch other kinds of recipes. Instead of noodles, you could add several vegetables to the stock and cook them until they are nearly done, and add some whole grain brown and wild rice to the broth, and cook until done. That gives you Chicken Vegetable Soup with Wild and whole grain brown rice, which ups the ante with more fiber and higher nutrition. Throw in some baby spinach and Italian seasoning with a can of diced tomatoes, and use orzo instead of noodles and you have Itallian Wedding soup (or a close version.) There are all kinds of ways to vary this recipe that will provide infinite variety to your soup menu list! And of course, serve with a nice, crusty artisan bread and butter and your taste buds will think they are in heaven! ENJOY!

I made this tonight and it was so easy and delicious! I had three chicken breasts so I doubled the recipe

very good, added more chicken and a lot more noodles.