The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 14, 2005
i used thigh's with the skin,,, that's where the flavor comes from, the skin and bones,, i also use chicken breast,. I think most of these recipes give you ideas of what you should do,, so if you think you need more pepper then what the recipe calls for you, add it,,it's all about your taste,,this was a very good recipe,,the only other thing i add,,, always add when having chicken ,is Thyme,,it does the trick. nice job Alan!
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Home Town: Wyoming, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 15, 2005
Great flavor--tastes healthy and good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 1, 2005
As the name suggests, this recipe is AWESOME! I added about 3-4 ounces of tomate paste for a little color and zing. Try this, you won't be disappointed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 8, 2005
I have made this recipe several times and it always gets rave reviews. The time it takes is definitely worth the outcome. I use 16 oz of noodles and always boil them separately as they soak up too much broth as it is. I also trim the fat from the chicken before boiling to make the whole process easier and healthier. Thanks Alan for a wonderful tasting, nutritious dinner that my incredibly picky boyfriend even adores!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 9, 2005
This is a very good recipe. I used 15 peppercorns instead of 10. After draining the broth off and letting it cool, I waited until the following morning to continue with the recipe. As our family loves pasta I boiled 32 ounces of dry egg noodles in a separate pot and added to the soup only before consuming. This way the noodles would not absorb the broth and become too bloated and thus not depriving us of broth. My wife said the recipe could use more spice and rated the soup with with 3 stars, whereas my 9 year-old daugter gave it 5 stars. I will certainly make this again!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2005
I don't understand how people give recipes 5 stars when they are only truly a 3 or a 4 at best. Perhaps in my opinion recipes only deserve a 5 if they are exceptional. This is a very good starter recipe for a homemade chicken noodle soup, but it certainly didn't WOW my tastebuds. This recipe does take quite awhile to prepare - but nearly all homemade soups do! To save a little time, I recommend asking your butcher to remove the skin and cut the chicken into pieces for you... 1) the chicken will cook much faster 2)you will not have to remove the skin once the chicken is cooked - and it won't make the broth greasy from all the fat!!! 3) the chicken will cool down sooner and it will be easier to remove the meat and discard the bones. I did not have chicken soup base, so I used a few bullion cubes instead... if you do this, be warned the broth will still be a bit bland and you will need to add some salt and freshly ground black pepper to liven it up a little. In addition to the lemon grass, I added about 5 thin slices of ginger. I used a pound of egg noodles, as the author recommended for those who like lots of noodles... unforutnately, this drastically reduced the amount of broth... I definitely would NOT recommend doing this - as you are left with a ton of noodles, chicken, veggies and no broth!!! For those with a sophisticated palate - do not be fooled by all the 5 star ratings!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 3, 2005
WOW! I'm not kidding, either. The lemon grass (found in the spice aisle) was such the necessary ingredient as well the chicken base. This is one to impress and keep impressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 23, 2005
This recipe is amazing. We quickly realized that we had never had truly good chicken noodle soup before. This is well worth the extra effort. You must make it with your own chicken stock. I truly came to understand the meaning of comfort food when I made this soup during the winter. It will always be a family favorite. Thanks Alan!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 18, 2005
I'm sorry to say that I found this recipe pretty bland. I don't even know what lemon grass is, so maybe the soup is not worth making unless you have it. I thought the peppercorns would give it enough punch, but I should have added extra ground pepper after I drained the veggies. I spent two hours preparing this soup for my sick children, and it was a big bummer when it seemed to be a waste of time. Thanks anyway.
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Cooking Level: Expert

Home Town: Portage, Indiana, USA
Living In: Nagoya, Aichi, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2005
Today was the second time I made this soup and it came out absolutely delicious again! This time I used rice instead of noodles and I think I like it better with rice (1 1/4 cup dry white rice which I boiled in advance and then added to the pot in step 5).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 25, 2005
used lemon juice instead of lemon grass - i loved it and so did my hubby
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 13, 2005
This soup was a labor of love, but was absolutely fabulous. Definitely cook your noodles separately and store separately. Great soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2005
This is the real stuff; delicious homemade soup. Don't skip on the lemon grass. It is a little expensive but worth the addition. Every year I'm asked to make this soup for our church "Souper Bowl" dinner. It is always a hit!
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Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2005
my family loves this soup. the broth is excellant we don't change a thing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 21, 2005
Very tasty and hearty. Next time I would add onions.
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Cooking Level: Intermediate

Home Town: Chester, Virginia, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2005
This recipe is fantastic.I have made this soup numerous times and everyone says it is the best they ever had. I do add more of the soup base to give it more flavor & also cook the noodles separately.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 29, 2005
I have never made soup before----my father-in-law was asking for someone to make him some (my mother-in-law always made him soup but she recently passed) so I made this for him---he said that it was the best soup he has had---boy that made my day! I made this exactly as the recipe stated--this is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 16, 2005
This has become a favorite in our house. We like lots of noodles so we increased the amount to 16oz. We eliminated the leomon grass and it is still so wonderful. To save time, we cooked chicken breasts instead of the whole chicken. Shredding the chicken makes the consistency slightly thicker...a winning recipe.
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Cooking Level: Expert

Home Town: Friendswood, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 7, 2005
I removed the skin before I cooked the chicken to cut down on the fat. It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 4, 2005
Excellent! I used chicken legs w/ backs attached instead of whole chicken, omitted peppercorns and lemongrass (didn't have either on hand). I used some of our favorite spices. Next time I want to try this exactly as is, in fact I can't wait. Thank You Alan.K for a wonderful recipe, it is our recipe of choice for chicken noodle soup, my search has ended :-}UPDATE: I made this exactly as is, and now wouldn't make it any other way, the peppercorns and lemongrass add so much to this soup.Highly recommended!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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