Any Medifast recipes for chicken noodle soup?

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I have tried most of the products, and can deal with them with the exception of the chicken noodle soup. I have two boxes and can't manage to get them down. Any good recipes out there for the chicken noodle soup? Thanks!..

Comments (67)

Have you tried soaking it first for at least 15 minutes? The chicken noodle soup is one of my favorites, I eat it everyday for lunch...

Comment #1

I tried making bread out of that nasty c.n. soup...UGH, never again. I thought since the chick/wild rice was tolerable, the c.noodle would be as well...but noooo...

Comment #2

Thanks, I have tried soaking it...I'm just not a big fan. I get the diabetic package, so I'm going to keep getting boxes of this. Hopefully I can find some modifications to it!..

Comment #3

Try adding bullion, I use "better than bullion" it is a paste. After you cook the soup put 1/2 or 1/4 tsp and mix it careful not to use more than that or it gets salty. I count it as 1/2 a condiment. Some people have done a low sodium soy sauce. I love it as it is and have been eating it daily or more than once a day for the last almost 7 months...good luck!..

Comment #4

I like to cook mine on the stove top and let it simmer for a good 15-20 min sometimes a bit more. I then add a tsp of hot sauce (you can use the full serving of 2 tbsp if you like, but I don't like to use a lot of condiments, especially for my Medifast meals) to it and let it simmer a few min more. It gets really thick and yummy!! This has become one of my favorites for a meal Hope this helps, good luck!.


Comment #5

I had read on another thread about making it into chips..

You add 3 tbsp. water to make cn paste. you can substitute 1 tbsp. water with hot sauce (that's what I do). spray a plate with pam, spread paste out thin as you can and nuke for 3 min. take out, flip and nuked another minute.

I hated the cn before doing this with it. these chips are sooooo good tho, I always make sure to order it now. I have to hide it after making or my hubby tries to steal them!!.

Hope this helps!! =0)..

Comment #6

This is exactly what I do but I just use the water. Now I actually am excited about it. If I have a condiment I will spread a tbls of lite cream cheese on the it. So yummy!..

Comment #7

That chip recipe sounds great! I'm going to have to try that...

Comment #8

I add mashed cauliflower or broccoli for a more hearty meal...

Comment #9

Tried chips today with cn soup, they were awesome, put some laughing cow garlic herb on top, you r in heaven !!!!!..

Comment #10

I put the soup in a container the night before and add the water, 1/2 a low sodium chicken bouillon cube and 1/2 cup of chicken broth and then I let it soak overnight until lunch the next day. I then cook it on the stove top for a good 10 min. This is now one of my favorite meals and very filling. You could also add some chicken in from your lean and green. I realize that this of course isn't an option if you are at work. Maybe for weekends or evenings...

Comment #11

I add hot water to the soup the night before. Then let it rest in the fridge overnight. I reheat it and pour it into my thermos in the morning before work. I haven't had any issues with it after learning that tip!..

Comment #12

Okay, I make my chicken noodle a little different. I measure 1/4 cup low sodium broth in a measuring cup and add water to make 1 cup. I put this in the microwave for one minute, then add the soup and stir. I put aluminum foil over the top of the measuring cup and set on the counter or in the fridge for a couple of hours. Then heat (microwave) and eat. It is wonderful.

Soaking is helpful with most Medifast meals, but it's crucial with all the soups I've tried. I don't know why they don't explain that...

Comment #13

Great ideas. My 1st day. Where do you find the info about condiments?..

Comment #14

I always mix mine up the night before. Some fresh cracked black pepper and a splash of Tobasco make it yumm-o!!..

Comment #15

Just tried the chip recipe and ended up with a burnt mess. I used 2.5 tbs of water and .5 tbl of hot sauce. Only cooked for 2 min. 45 sec on one side. What could be wrong? Anyone else have a problem with this?..

Comment #16

I always make my soups the night before and have them for lunch the next day. The chicken soup is good with bullion, soy or hot sauce...

Comment #17

Call customer service, you can return it within a month of purchase. Either for credit or exchange for an equal value product. You need a return # from customer service. You can even exchange food you get in the free weeks package...

Comment #18

Hi Jen,.

I put mine into large mug, add about 1 tsp chicken broth granules, 1/4 tsp poultry seasoning, a little pepper- then pour in about 1-2 cups BOILING water- put a heavy plate or other lid over the top and let 'steep' for about 15 min. Mine always turns out soft and yummy, smells like stuffing at Thanksgiving! This is actually one of my fave meals..

**If you get them in a diabetic pack, try going in to adjust your order- I believe you can still add/take away anything you don't want- you never have to get stuff you don't like..

I've called cust svc about a few things I can't stomach and they've been so helpful in replacing them with stuff I do like; you just tell them how much is left in the box- pay the shipping to return it...

Comment #19

Send them to ME!!!! Lol. They are my favorite. Everytime I order, I get sad I didnt order more. haha. Add some spices! I actually add a dash of chili powder, pepper, garlic powder. I sometimes will add my garden veg crackers crushed up while the soup sits for the five to ten minutes, then it gets thicker.

If I havent had enough fat, I will add one slice of lite laughing cow cheese. If I havent had enough lean, I will add some 99% Fat free ground turkey. You can always doctor it up, just deduct it from your lean and green...

Comment #20

I made the chips today. Only cooked for 3 min. and they were a little burnt around edges. I ate them with 1 wedge of LC lite garlic/Herb. OMG!! What a great way to make the Chicken Noodle Soup!! I will definately have it again!!..

Comment #21

I add a can of Swanson White Premium Chunk Chicken Breast to it. That is the only way I can eat it...

Comment #22

Speaking of the Swanson's chicken breast... I added hard boiled egg whites, chopped pickle, chopped bell pepper( orange) and a teeny bit of onion...some vinegar and a tab of FF mayo. Served it on my garden crackers WITH my chicken noodle soup( my favorite lunch!) I added a splash of lime powder and black pepper to the soup!..

Comment #23

I don't like it much either, but I can choke it down with a dash of sriracha sauce...

Comment #24

I simmer it on the stove for quite a long time (obviously adding extra water than the recipe calls for) and then I add hot sauce.

Honestly, I think all the soups/stew/chili are good with a dash of hot sauce!..

Comment #25


I'm new but all I've done is put 1/2 to 1 chicken bullion cube in a big ole mug and mix it with the chicken noodle soup and boiling water. Probably about 16 oz..

By the time the broth is eaten the meat and noodles are edible..


Weight when box arrived: 302 (5 days before starting).

Starting Weight 295 (-7).

Week 1: In-Progress 290 (-5).

Goal: 200..

Comment #26

I let mine soak with 1/2 the amt of water then put it in the microwave and make a chicken noodle casserole!..

Comment #27

Someone in a blog mentioned he used curry powder and it made it a bit better. The soup is my favorite, but I do let it soak for a bit.

Good luck!..

Comment #28

I use curry powder or curry paste and count the carbs in my log. Also a couple bay leafs for the time while it soaks. I actually look forward to having it!! Chili is still my fave soup though!..

Comment #29

I make it the night before 1/2 cup water and 1/2 cup low sodium chicken broth. I shake it up really well and leave in the container until I microwave it at lunch the next day. After it is heated through I leave a plate on top of the bowl to let it steam for a few minutes....add pepper to taste....yum..

Comment #30

I made the Chinese chicken noodle recipe yesterday. I think I saw it in the book from TSFL. (The Secret is Out, I think it is called).

I added hot water to the soup the night before and let it soak w/ a dash of low sodium soy sauce, 1/2 T hot chinese mustard, and I also added some scallions just before eating. It was pretty good and I will definitely have it again...

Comment #31

I let it sit for at least 5-8 minutes covered and add some wasabi dried peas. Gives it a little kick. I love it almost every day...

Comment #32

I made it today with a sliced hard boiled egg, a dash of soy sauce and a squirt of spicy brown mustard. SO yummy! It was like egg drop soup..

Also, this is how I cook the soup (the first time it made a HUGE mess in my micro!) I cook it for 1 minute on high and then cover with saran wrap and let it sit for 30 minutes. Then I re-heat it and add my seasonings. Delish!..

Comment #33

Instead of a plate put it on wax paper, doesn't burn easy try cooking it for 2 mins 30 secs on one side then flip and cook for 30 seconds. better that way!..

Comment #34

This question was taken from a support group/message board and re-posted here so others can learn from it.


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