The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 2, 2009
Excellent!!!!! Easy, flavorful, and gone in one sitting. My college student asked me to make a batch and freeze so she could take it back to college (and she's my picky eater!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 20, 2009
The 3 cups of dry noodles are WAY too much for the amount of broth. I added only 1 bag (1 & 1/2 cups, dry). Otherwise, are really great base recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 19, 2009
This was quite tasty. I left out the peas and added the onions with the carcass, straining them out. When I think 'Chicken noodle soup' I don't think onions but they are important for flavor. I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 18, 2009
Family LOVED this recipe! Added crushed red peppers to broth for a little spicy kick- really was a hit. Also substituted whole wheat noodles for egg, yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 13, 2009
The base is great, but this recipe makes so much, and once I added the noodles, the leftovers were mush. I would recommend cooking the noodles separately and adding them to your bowl of soup. But other than the mushy noodles this soup is great!
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Queens, New York, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 11, 2009
This is DELICIOUS!! I used dried parsley instead of fresh. And used baby carrots for a little sweetness in the bite. Fantastic recipe! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Oct. 11, 2009
This is awesome and so easy. I added 2 cloves of diced garlic, salt and black pepper to the veggie mix and used 1 onion when making the soup base. I also added a bay leaf to the soup and removed it before serving. Used wheat noodles, omitted the peas (my son hates them) and served with a crusty white bread. It was just fantastic and hit the spot ona a cool fall Sunday night. Thank you for an awesome recipe.
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Cooking Level: Expert

Living In: Huber Heights, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 30, 2009
I am not a soup fan but my whole family (incl picky 6 y.o. and 2 y.o.) loved this soup! I didn't have peas on hand but will be sure to add them next time b/c we all like peas alot. I had egg noodle mini bows instead of regular egg noodles and they worked great. Made for easy little kid spooning. I'll make this again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 24, 2009
Excellent! No peas and used wheat noodles. Thanks for the good recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 7, 2009
So good and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 26, 2009
This soup was really easy and very yummy. I just finished slurping up the rest of the broth out of my bowl. I always add way more veggies and noodles than the recipe calls for and it held up fantastic. This is the one that I will keep on making!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 21, 2009
I was happy with the way the base and soup turned out. My husband has a cold and requested chicken noodle soup. Instead of Campbells like I normally do in these situations, I decided to surprise him. Growing up in a family of Vegetarians, it kinda grossed me out to have to take the meat off a chicken and throw the bones and skin in with the chicken broth, but ultimately it was worth the dirty dead. I did not add the peas because it didn't sound good to me, and used only one onion instead of two as another reader suggested. Also, I added two cups more water as the soup tasted a little concentrated. This was excellent!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 13, 2009
Best I ever had. Let out peas, hubby doesn't like them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 15, 2009
Everyone loves this in our house and quickly became a staple!! Only thing is that sometimes it needs a little extra broth so it's more of a soup instead of a stew. I actually love it when made with the Bourbon flavored rotisserie chicken. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 26, 2009
I gave this 5 stars because it is really easy and a great classic recipe. It is fast to throw together and my family loved it. I boiled some frozen chicken breasts and cut them up instead of using store roasted chicken. My picky 6 year old even liked the noodles!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 17, 2009
Lower Fat Adaption: For the stock, use 1 skinned Ch breast carcass, along with the 2-3 quarts of chicken stock(made from "Better Than Buillion Chicken" base) and 1 tsp thyme,cooked 10'. Separately,saute 5-6 thinly(1/4")sliced carrots(we love carrots),2 chopped onions,and 2 chopped stalks of celery in 3-4tbsp of good olive oil, 7-10'. I find adding a splash of a nice riesling or other nice white wine midway adds a nice flavor during sauteeing. Separately, take the 2 chicken breast halves(from the ch.breast carcass used for the stock) and cut to 1/2 thickness. Tenders usually separate away as well. Add to a covered steamer(medium heat) for no more than 2 1/2' per side, then let cool 5'. Add the sauteed veggies to the chicken stock while the breasts are cooling and simmer uncovered 5-10' (remove carcass).The reason for steaming the breasts is twofold:1)it cooks them quickly while preserving juciness and 2)they are shreddable easily by hand once cooked this way. I find chopping doesn't deliver the same result. Go figure! Add 12-16 oz.fresh(NOT DEHYDRATED!!)pasta to the chicken stock/veggie mix, along with the hand pulled chicken breast and the chopped parsley. Simmer 2-3'max(until the pasta is to doneness),salt and pepper to taste and serve. If you prefer more chicken, use more. This recipe has much less saturated fat because it doesn't use bones or dark meat or skin. You have to be careful not to oversteam or overheat the shredded chicken breast. I did not add the peas, but that
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 8, 2009
Easy to make & tastes great! I cut the amount of onion in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 5, 2009
This is a fabulous recipe! We will defiantly keep this one around and make it many more times! Prefect for cold or sick days!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 3, 2009
Fabulous! Everyone loved it! it made a ton. I fed 4 adults and two children...and still had a ton of leftovers. i made homemade egg noodles (from this site) and omitted the peas.
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Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 1, 2009
Waaaaaaaaaaaay too many onions. I had to fish out at least half.
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Cooking Level: Intermediate

Living In: Wixom, Michigan, USA

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