Lightened-Up Creamy Chicken Noodle Soup.

Enjoy creamy, comforting soup without the guilt. This lightened-up creamy chicken noodle soup has only 200 calories per serving!

This lightened-up creamy chicken noodle soup has only 200 calories per serving!

I haven’t been able to get creamy chicken noodle soup out of my mind for weeks. I went out to lunch last month and had the most comforting, hearty, soul-warming bowl of it. Along with a light kale salad adorned with pecans and dried cranberries, it was the perfect lunch. And I’ve been craving it ever since.

As the snow quietly fell yesterday morning, I whipped up a big pot of creamy dreamy homemade chicken noodle soup. Rather than relying on anything heavy to give the soup some body, I opted for a little fat free half and half. It did the trick. This is, by far, the best soup I’ve ever made. I may never leave the house for lunch again.

Especially when my lunch date is this little snow bunny.

Snow Day Jude

If you’re looking for a comforting yet lightened-up meal this winter you’ve come to the right place. One bowl of this soup left me satisfied for hours and I didn’t feel like there was a huge brick in my stomach. You know, as we often feel after eating a heavy cream-based soup. Rather, I felt perfectly satisfied and all warm & cozy inside. Plus plus plus! If you have a smaller family, this crowd-pleasing recipe leaves plenty of leftovers to enjoy during the week. A perfect one-pot meal that keeps on giving.

This incredibly thick, lightened-up soup is all about the flavor. Soup has the tendency to be a little bland if it isn’t spiced right. Because of this, I urge you to make the recipe exactly as written first. Taste as you go and add a little more spice if you see fit. Then, adjust any other ingredients as needed when making it a second, and/or third time. There are a few power ingredients you’ll need and I don’t suggest leaving any of them out! They’re where all the goodness hides.

This lightened-up creamy chicken noodle soup has only 200 calories per serving!

Power Ingredients

√ Cooking the veggies in a little butter. Read: little! Only 1 Tablespoon of butter for all the veggies (carrots, celery, onion) in the soup. Once the veggies have lightly cooked and sweat out a little liquid, in go the spices.

 The spices. I use a blend of oregano, fresh thyme, fresh ground pepper, and salt. Paired with 2 cloves of garlic, this soup will be the most flavorful chicken noodle soup you’ve ever tried. Try adding a quick squeeze of lemon during the last few minutes of cook time. Your mind? It will blow. I’ll note this little addition in the recipe notes below.

Fat free half and half. Little calories, no fat, and an over the top creamy consistency. I love fat free half and half and always have it on hand for my coffee. It turns this soup from good to GREAT. Whole or 2% milk works too! If you’d rather leave out the “creamy” from this chicken noodle soup, simply use more chicken broth in its place.

But in my opinion? Creamy chicken noodle soup trumps regular.

The chicken. I love, and swear by, using rotisserie chicken. Pick up a small rotisserie chicken from the grocery store, shred it, and throw it into the soup. Or you can roast some chicken breasts yourself. Rub with a little garlic and rosemary, roast until tender, then shred it. Or use leftover roasted chicken in this soup. To save yourself some time, you can shred the chicken ahead of time. If you have leftover shredded chicken from this soup, use it in healthy recipes like my chicken quinoa salad or strawberry almond chicken salad. Or make tacos, healthy wraps, or more soup with it. You get the idea. There are millions of tasty uses for leftover roasted chicken. And this soup is one of them!

Chicken for Lightened-Up Creamy Chicken Noodle Soup

This lightened-up creamy chicken noodle soup has only 200 calories per serving!

To save time, I use store-bought chicken broth. Feel free to use homemade broth or stock, the choice is yours. Leftover chicken broth would be fabulous in my double crust chicken pot pie–> definitely not a lightened-up meal like today’s. But so worth it!

And now, the best part. I calculated the calories (on SparkRecipes) and a 1 cup serving of this incredibly thick soup is only 203 calories with 20 whopping grams of protein. Have a big bowl with 1.5 cups of soup, plus a salad, for a satisfying protein-packed meal.

Calories in Lightened-Up Creamy Chicken Noodle Soup

This comforting creamy chicken noodle soup will have you yearning for chilly nights all year long. Healthier eating (YES!) can actually taste good.

Step by step photos below the recipe! 

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Lightened-Up Creamy Chicken Noodle Soup

Yield: 2 and 1/2 quarts (10 cups)

Total Time: 1 hour, 15 minutes

Print Recipe

Enjoy creamy, comforting soup without the guilt. This lightened-up creamy chicken noodle soup has only 200 calories per serving!

Ingredients:

  • 1 Tablespoon unsalted butter
  • 3/4 cup chopped yellow onion (1/2 of a medium onion)
  • 1 cup sliced carrots (1 and 1/2 large carrots)
  • 1 cup sliced celery (2-3 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon fresh thyme1
  • 1/2 teaspoon salt
  • 7 cups chicken broth2
  • 1 medium potato, peeled and diced (around 1 and 1/2 cups)
  • 2 cups shredded roasted chicken3
  • 1 cup fat free half-and-half OR whole milk4
  • 4 cups uncooked wide egg noodles5

Directions:

  1. Heat the butter in a 4 quart or larger large pot or dutch oven (4 quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes as the veggies let off some juices and become soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
  2. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and allow to boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Sometimes I add a pinch more of pepper. Serve the soup warm.
  3. Make ahead tip: Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers as it cooks if it is too thick-- I always do. (It thickens in the refrigerator as the noodles and potatoes soak up the liquid.) Soup freezes well, up to 3 months.

Additional Notes:

During the last few minutes of cook time, try adding a squeeze of fresh lemon. It is so good!

  1. I prefer fresh thyme in this soup. To get the thyme leaves off the sprigs, I hold the tip of the twig with one hand and then slide my thumb and pointer finger of my other hand along the sprig. Ground thyme works too. Use 1/2 teaspoon.
  2. I use regular chicken broth. If using low sodium, make sure you are tasting the soup as it cooks to make sure there is enough salt in the soup.
  3. I recommend using rotisserie chicken. Pick up a small rotisserie chicken from the grocery store, shred it - both white and dark meat- and throw it into the soup. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and rosemary, roast in the oven under tender, then shred it. Or use leftover roasted chicken in this soup. To save yourself some time, you can shred the chicken ahead of time.
  4. Calorie count is for fat-free half-and-half. If you'd rather something else, regular half-and-half works too! As does whole milk or 2% milk.
  5. Any shape noodle works here. I prefer wide egg noodles in chicken soup.

Update: I've gotten a lot of questions about preparing this soup in a crockpot. I’ve never prepared it this way, but I'm sure it would work. Add everything to the cooker except the noodles and cook on low for a few hours. Then, add the noodles and cook until tender.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

First, get the veggies ready. You can chop these up ahead of time. I love carrots, so I use a little over a cup as stated in the recipe above. Add more/less if you’d like.

Making Homemade Creamy Chicken Noodle Soup

Along with a Tablespoon of butter, place these veggies into a large 4 quart (or larger) pot or dutch oven over medium heat. Add some garlic and let the veggies briefly cook for about 7 minutes.

I use 2 cloves of garlic. The amount was perfect for me. Start with 2 cloves and if you feel like it could use more, add more with your next batch of soup.

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

Per the recipe instructions above, add the spices. I use oregano, fresh thyme (dried may be substituted), fresh ground pepper, and salt. A little flour helps thicken the mixture and soak up all the veggies’ juices.

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

Next, add 1 medium peeled and chopped potato. The potato adds some heartiness to the soup. I loved biting into the soft potatoes in between all the chicken and other veggies. It also makes the soup a little fuller and thicker too.

A sweet potato instead would be tasty!

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

With the potato, add some chicken broth. As mentioned above, I use store-bought chicken broth. Feel free to use homemade broth or stock, your choice.

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

Bring to a boil, then allow the fragrant mixture to simmer for around 25 minutes or until the potatoes have softened. Cover with a lid, leaving a little crack open for steam to escape.

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

After the simmering step, add the chicken, half-and-half, and noodles. After tasting, I added a little more pepper to the soup. Throughout the recipe instructions above, I urge you to taste the soup as it cooks. Add more spices as you see fit.

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Easy, healthy, comforting!

Allow the noodles to cook and the soup to thicken. Within 10-15 minutes, you’ve got a damn tasty batch of creamy chicken noodle soup with an impressively low number of calories. Bon appétit!

Lightened-Up Creamy Chicken Noodle Soup Recipe on sallysbakingaddiction.com Only 200 calories per serving!

See more savory recipes.

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This lightened-up creamy chicken noodle soup has only 200 calories per serving!
This lightened-up creamy chicken noodle soup has only 200 calories per serving!
   

151 Responses to “Lightened-Up Creamy Chicken Noodle Soup.”

  1. #
    81
    Sandyposted January 15, 2015 at 9:37 am

    I’ve been craving this soup since I saw it and now I have an excuse to make it (who needs an excuse to make tasty things though?), the boyfriend is sick. I stop at the grocery store tonight!

    Reply

  2. #
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    Carolyn Bposted January 15, 2015 at 3:24 pm

    I made this over the weekend and it was amazing!! My boyfriend declared it the best soup ever. I used whole milk instead of the half and half and it was still very creamy. Thanks Sally, I will certainly be making this again!

    Reply

  3. #
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    Annaposted January 19, 2015 at 9:52 am

    Made this yesterday and it is fantastic! This recipe checks all the boxes, it’s easy to throw together, it’s healthy, and its filling and delicious!
    My only variations were to cut back on the oregano & thyme, I think I only did 1/2 tsp of oregano and a 1/4 tsp of thyme, but I personally really like thyme to be very subtle. But then I added a bit extra ground pepper towards the end. I also used chicken breast (boiled in chicken broth and shred) as opposed to a rotisserie chicken, about one large chicken breast was perfect. I also included the squeeze of lemon and I feel it was a game changer and I highly recommend. Thanks again Sally!

    Reply

  4. #
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    Alysonposted January 21, 2015 at 10:42 am

    This was the best chicken noodle soup ever!! My husband and four children devoured it! I will definitely have to double the recipe next time! Awesome job 🙂

    Reply

  5. #
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    Lauraposted January 21, 2015 at 10:29 pm

    I’m not a big soup maker, but this looked so good I had to try. It was delicious and really easy! Even my kids and husband loved it (and they are picky and he’s more of a hearty meal eater). I will definitely be adding this to my regular rotation, thanks!

    Reply

  6. #
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    Lee Buxtonposted January 22, 2015 at 8:30 am

    This looks delicious but am wondering if it can be made in the crockpot. I work 12-hour shifts so most of my cooking is done via crockpot as it is easier and less time consuming. Thank you.

    Reply

    • Sallyreplied on January 22nd, 2015 at 5:11 pm

      Lee, I’m unsure. I’ve never prepared it in a crockpot. But I’m sure it would be OK. Perhaps add everything to the cooker except the noodles and cook on low for a few hours (I wouldn’t recommend 12 hours). Then add the noodles and cook until tender. Sorry I’m not more help!

      Reply

  7. #
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    Aimee Walterposted January 25, 2015 at 6:18 pm

    I had most ingredients on hand to make soup this afternoon and found your recipe when I did a quick Google search. It was the perfect compromise between “regular” chicken noodle soup” and the pretty unhealthy creamy version. In case anyone else wonders, I make it without the potatoes (family preference to cut down on starch) and used only 6 cups of chicken stock and it turned out wonderfully! I also added a 1/2 bag of frozen peas at the end to up the vegetables for my kiddos. Great recipe1

    Reply

  8. #
    88
    Jackieposted January 26, 2015 at 10:15 am

    I made this soup for dinner last night. It is seriously the best chicken noodle soup I’ve ever had. (I did make one small modification; I left out the potato.) I think the oregano and thyme made all the difference. My husband posted a picture of the finished soup on Facebook, and I’ve had several requests for the recipe and more than 70 likes so far. Thank you for sharing such an awesome, easy, tasty recipe.

    Reply

    • Sallyreplied on January 26th, 2015 at 10:39 am

      That’s so great! Thanks for reporting back, Jackie.

      Reply

  9. #
    89
    Saskiaposted January 29, 2015 at 2:06 pm

    I am home sick so I think I will make this tomorrow , unless I can convice my mum to make me some chickensoup.

    I had to google what you meant with half and half and the egg noodles. I am Dutch so certain ingredients or terms are unfamiliar to me. Love the fact you always mentoion ml and grams. That safe me time.

    I don’t have any roasted chicken but I think I will cook the chicken in the soup itself.

    Reply

  10. #
    90
    Laura McMahanposted February 6, 2015 at 8:33 am

    Can you cook this in a crock pot? I just bought a crock pot and I am dying to use it!

    Reply

    • Sallyreplied on February 6th, 2015 at 3:41 pm

      Hi Laura. I’m unsure. I’ve never prepared it in a crockpot. But I’m sure it would be OK. Perhaps add everything to the cooker except the noodles and cook on low for a few hours. Then add the noodles and cook until tender. Sorry I’m not more help!

      Reply

  11. #
    91
    Victoriaposted February 7, 2015 at 5:50 pm

    I absolutely loved this soup. Except mine wasn’t very soupy. I did follow the recipe completely but I think I added too many noodles. The recipe says 4 cups of uncooked noodles, did you weigh the noodles or did you use a measuring cup? Thanks!

    Reply

  12. #
    92
    Jennyposted February 11, 2015 at 11:54 am

    If i want to use chicken breasts instead, do i just make them in the oven like i normally would? Or boil them in chicken broth (i have never done that, not sure how). And I wanted to freeze in servings, so could i freeze them in ziploc bags? And id b using 1% milk instead and id skip the potato so do you know how that would affect calories? Thanks!
    Jenny

    Reply

  13. #
    93
    vanessaposted February 13, 2015 at 7:55 pm

    I made your soup tonight, turned out great! I used salmon in mine, since i don’t eat chicken, but used chicken in the hubby’s. I will be adding more veggies next time since they seemed to blend in. Good recipe though, we enjoyed it!

    Reply

  14. #
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    Jennaposted February 20, 2015 at 7:57 am

    Made this tonight to warm us up during this cold blast!!! It was amazing!!! Thank you for sharing (and sharing the nutritional data!!! saved me time!!)

    Reply

  15. #
    95
    Bethposted February 23, 2015 at 8:48 pm

    Made for dinner tonight. Most awesome chicken noodle soup I have ever tasted!!! Thanks for sharing…loved the calorie count Too!!

    Reply

  16. #
    96
    Allison Watkinsposted March 5, 2015 at 9:51 am

    This looks so good. Am able to do this in the crock pot?

    Reply

  17. #
    97
    Anna S.posted March 12, 2015 at 1:38 pm

    Sally, um, yummy! You hit another homerun with this! Please write a book called Sally’s Savory Addiction, or Sally’s Lightened-Up addiction! I whipped this soup up at 10pm last night on a whim for healthier lunches for the week, since I’m trying to count calories but a sandwich wasn’t cutting it (and I had a shredded chicken from Fresh Market needing to be used). The only changes I made were to skip the potato to make it even less caloried, and I used fat-free evaporated milk since that’s what I had. So good, both I and my husband loved it – it tasted like your pot pie in a bowl. Please keep up all the good, hard work.

    Also, if you ever make a Panera-type broccoli cheese soup, I would be so happy!

    Reply

    • Sallyreplied on March 12th, 2015 at 2:03 pm

      Thanks Anna! So nice to hear from you and I love your encouragement for a book about lightened-up food or savory food. I love broccoli cheese soup. I should give that kind a try next!

      Reply

  18. #
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    Ryanposted April 2, 2015 at 5:38 pm

    This looks amazing! I’m a guy who cooks (yes we exist 🙂
    Have you tried making this with leftover rotisserie chicken?
    That’s what I’m going to try, and instead of using 7 cups of broth, I’ll just use the broth that’s made from boiling the carcass (and later removing and discarding the skin, bones, etc.)

    Reply

  19. #
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    Kionnaposted April 14, 2015 at 5:49 pm

    Awesome recipe! Managed to cut myself in the first few minutes haha but turned out well. I only added 1/2 cup of milk because the creamy part had me worried. Next time I’d add more seasoning and half the noodles, they soaked up all my wonderful broth 🙁

    Reply

  20. #
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    Tristann Bposted April 21, 2015 at 8:57 pm

    This is DELISH!!!
    I converted it to crockpot (b/c i’m a grad student and don’t have time to breathe let alone cook) and all I did was sauté all the veggies a little (they are still pretty crisp) and add them the herbs, the chicken stock, chicken, half n half, etc etc etc. to the pot. Instead of putting the flour directly in I mixed it with about 1/2 a cup of water first! Then I left in on high for ~2 hours then I added the noodles ~15 mins before I wanted to eat! It turned out great!

    Reply

  21. #
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    Amyposted April 27, 2015 at 9:57 pm

    Hey Sally! I’m looking down on this from atop large soap box (it’s beautiful up here!) and just wanted to make it known to all the three people who end up reading this comment that in order to make half and half “fat free” and keep it delicious, manufacturers (who are saving lots of $ by doing this) substitute high fructose corn syrup (super cheap to produce), chemicals, and thickeners to simulate the “mouthfeel” of fat (terrible word – so sorry). These chemicals have very scary names like “Carrageenan” and “Dipotassium Phosphate” (shudders!).
    Regardless — I will totally be making this soup (I’m guessing I can just put in regular ol half and half) because it looks fantastic and your pics are making me lose my mind. Thank you for posting this amazing recipe!!

    Reply

    • Paula B.replied on December 17th, 2015 at 2:21 pm

      Yeah.  My first thought was that fat trumps artificial stuff any day… not that I’m condemning those, who use it.  I recently had the revaluation and had my husband switch from non-dairy coffee creamer, which I thought was healthy, to half & half.

      Reply

  22. #
    102
    Kaitlinposted May 6, 2015 at 7:19 pm

    best chicken noodle soup! I was a littler nervous because half and half!? But it is absolutely delicious. The only change I made was the potatoes, I didn’t put any in. I wish I would have doubled the recipe to make sure I had leftovers because it’s that good. I doubt there will be any left tonight!

    Reply

  23. #
    103
    Angelaposted June 21, 2015 at 11:38 am

    This sounds Great! Will be making it soon, but what is half and half?
    Thanks!

    Reply

  24. #
    104
    brandyposted September 17, 2015 at 2:37 pm

    What is the serving size for this noodle soup? Thanks!

    Reply

  25. #
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    Kellyposted October 30, 2015 at 7:57 pm

    Hi!  Just wanted to let you know that I made this tonight – and it is SO GOOD!  My husband and I love it.  Thanks!

    Reply

  26. #
    106
    Meganposted November 7, 2015 at 12:06 pm

    What an amazing recipe! I followed your instructions exactly, and my whole family loved it! Between my husband, both of my children and myself, we only had enough leftover for one more bowl, lol! My son told me I could stop buying him his Campbell’s Mario Brothers chicken noodle soup now, because he likes this one so much better! Thanks so much for sharing, I know I will make this often!

    Reply

  27. #
    107
    Kristinposted November 13, 2015 at 1:56 pm

    I have a Staub Cast Iron Pumpkin Cocotte… I would love for my first time using it to be with this soup (I’ve made it twice before and it’s my favorite EVER!!!) but it’s only 3 1/2 quarts, not 4 quarts like you suggest. Do you think it will be big enough?

    My boyfriend and I are leaving for Chicago (we are in Indianapolis) tomorrow morning! I can’t wait to meet you Sunday!!!!!

    Reply

    • Sallyreplied on November 13th, 2015 at 7:15 pm

      I am so jealous, I want that cocotte! Yes it should be big enough. I can’t wait to meet you!!

      Reply

  28. #
    108
    Clareposted November 16, 2015 at 12:37 pm

    hi! Great looking recipe! What would you suggest as far as a crock pot variation?

    Reply

  29. #
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    Laurenposted November 17, 2015 at 7:24 pm

    I had never heard of making chicken noodle soup “creamy” until my husband, who is sick right now, requested it. I’ll try anything to get some veggies in him, so I’m making it right now and OH MY GOSH. I am subscribing to your blog based on just this recipe. The smells in my kitchen are incredible!

    Reply

  30. #
    110
    Micheleposted December 24, 2015 at 6:55 pm

    I just made this, and it’s awesome! Thanks Sally. Merry Christmas 

    Reply

  31. #
    111
    ohjennranposted January 19, 2016 at 11:51 pm

    I made this tonight and it was  a hit. I used whole milk since that’s what I had. I also dumped everything in the crock-pot after the boiling step since we have sports practice tonight and it worked well. I tossed the noodles in along with it since I knew we wouldn’t have time to come home and wait on the noddles to cook. It worked out fine for me. I would also even say next time I may just add a few more potatoes and skip the noodles if I needed to use the crock pot, I wouldn’t want the noodles to get too soft/mushy. On the crock pot cooking, next time, I may add another cup of liquid so that it’s not as thick, or just follow the recipe as written :).  Great versatile recipe. Thanks!

    Reply

  32. #
    112
    Rebeccaposted January 20, 2016 at 9:08 pm

    This is absolutely delish!!!!! I made it just as written except I left out the potatoes and wish I had doubled it!! My family gobbled it up. This will be going in my regular rotation. Thank you for a great recipe!

    Reply

  33. #
    113
    plasterer bristolposted January 21, 2016 at 12:53 pm

    This sounds lovely and really tasty. Thank you for sharing this.

    Simon

    Reply

  34. #
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    Cherposted January 31, 2016 at 2:03 pm

    What is the serving size for this soup? We are using My Fitness Pal and trying to accurately input our calories. Thanks!!

    Reply

  35. #
    115
    Melanie Bethelposted January 31, 2016 at 4:18 pm

    Sally…and everyone else,
    This recipe was Spot on. I wasn’t initially going to add the potatoes to save calories (and bevause im not Crazy for potatoes), but I added the potatoes and it was a good addition!
    Other changes I made were:
    1, I roasted my own chicken 2 days ago. I didn’t shred the chicken, I pulled it off the bone once the chicken was room temperature, and I sliced the chicken into 1/2 inch to 1 inch pieces. I used dark and white meat.
    2, I added an additional cup of chicken and an additional cup of broth
    3, I used 4 cups of low sodium broth and 4 cups of regular broth (Important: I DID have to season the soup more because of the 4 cups of low sodium broth, so I added: a teaspoon of Lawry’s seasoned salt, a teaspoon of sea salt, another clove of garlic, and a few pinches of parsely)
    4, I used regular cream….NOT half and half and NOT heavy, just regular cream.

    One of the best recipes I’ve ever used from a blog. Good job Sally!

    Thanks, Melanie Bethel

    Reply

  36. #
    116
    Heatposted February 24, 2016 at 11:27 am

    I never leave comments on things but this was some of the best soup ever!  Thank you for sharing this recipe. The only things I did differently was I added fresh green beans and did not add the lemon juice because I didn’t have any on hand.  Everyone loved it.  I will definitely be making this again and adding the lemon juice.  THANKS AGAIN!

    Reply

  37. #
    117
    Reneeposted February 24, 2016 at 6:52 pm

    What everyone else said, best soup ever, basically followed to a “T”. Home sick and wanted chicken soup. Left out potato and doubled carrots (personal preference) and cooked noodles separately. Just subscribed to your blog too. My picky husband ate 2 huge bowls and kept saying how good it was.

    Reply

  38. #
    118
    Hoaposted April 25, 2016 at 1:02 pm

    I made this last night and had to leave a comment. This soup is absolutely delicious! I tweaked this a little bit buy using daikon instead of celery because that was what I had on hand. Also I used 3 chopped Kaffir Lime leafs for this soup. The flavor is out of this world because besides the sour hint of lemon at the end, you can actually smell the lime in the soup as well! The daikon added the sweetness to the soup. Brought this to lunch at work and everyone was asking about it. Chicken and lime leaf are perfect companion in Vietnamese cuisine that’s why i tried adding it. =). I omitted the potato as well because I didn’t have it on hand. The soup wasn’t as thick but it was nice by my reference.    

    Reply

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