I followed the recipe to the letter and it turned out perfectly. I used my boiled chicken to make "Chicken Noodle Soup" by Sherry, off of this website. To die for. Thanks to both George and Sherry for great recipes. The chicken turned out excellent - juicy and tender - and made my home smell wonderful too.

Reviewed On: Nov. 1, 2009

Very very good. It was my first time making chicken noodle soup from scratch, and I followed a lot of "StacyB1967"s suggestions, since she raved so much. I boiled a whole chicken using this website's "Boiled Chicken" recipe by George. Then I used 3 cups of stock from that boiled chicken, and 9 cups regular water for the soup, as Stacy suggested. (Next time I'll do about half stock, half water - that stock was good.) I doubled everything she suggested we double in the recipe, except for the butter. The amount of butter originally suggested is plenty to saute the celery and onions. The only thing it needs is a little salt. I added one teaspoon of salt at the end, and that did the trick. And then just dash on a bit more everytime you pour yourself a bowl (who doesn't do that?), and it's perfect. It tastes even better the second and third days! I think it really helped to nip my cold in the bud, too. Thank you for the great recipe... and to "StacyB1967" for sharing her suggestions.

Reviewed On: Oct. 30, 2009

I didn't have fresh thyme so I used the dried minced thyme I had in my cupboard, and 6 oz. of mozzerella cheese, because that is what I had on hand. To be honest, I've never really had blue cheese before. I skipped putting the last 1/4 cup of Italian crumbs over the top because what was mixed in there seemed like enough. (I had a smaller squash.) About three-fourths through baking, I stirred the squash and mashed it down. It was pretty good. It tasted just fine. And it tasted like it had a little bit of stuffing mixed in. I couldn't taste the mozzerella. Thanks for the recipe. I always like experimenting with different ways to make vegetables. Next time I'll buy some blue cheese and give it a try. And maybe a little extra olive oil for the bottom of the baking dish.

Reviewed On: Oct. 3, 2009