Classic chicken noodle soup from Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide (page 18) by America's Test Kitchen

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Notes about this recipe

  • lorloff on January 19, 2020

    I agree with the previous reviewer. I did not think it would come out so well with such a short cooking time, but it really was delicious. I did not have egg noodles in the house so I tried handmade Japanese soba noodles which were buckwheat and it was delicious. I will consider cooking the noodles separately next time so that what gets added to the soup is only what you need to serve. But cooking them in the broth gave the dish a richer flavor. I have been making Mimi Sheraton’s “My Favorite Chicken Soup” from her “The whole world loves chicken soup” cookbook for years so I added one medium leek, ½ celeriac, and 1 parsnip along with the carrots. It really worked well. I too will make this again. It came together very easily. Could even make it on a weeknight.

  • Foodiewife on August 18, 2019

    I have made this recipe so many times, I know it by heart. This is by far my favorite chicken noodle soup recipe. I started buying just chicken breasts and drumsticks, so I don't have as much hassle removing the meat from a whole carcass. I also cook my noodles separately, and simply add it them at the end. Love this recipe!

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