Reviewed: May 2, 2012

Combined with dumplings for smashing results!

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Reviewer:

MunichMrs

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Hamburg, Hamburg, Germany

Reviewed: Apr. 29, 2012

Perfect recipe... delicious, yet simple!

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Reviewer:

sarainkc

Reviewed: Apr. 24, 2012

Thanks again for another great recipe Corwynn! I added carrots and that was all that I changed. I wish I had some peas, I think I would've added them, too. But, as is, it's a great soup! It makes a lot, too! I got four big containers full out of it.

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Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Apr. 22, 2012

This is an excellent soup! I made it for my husband and he loved it! I cut the recipe in half and it still turned out fine. The only thing I would change next time is the amount of salt. It came out way to salty (even though we love salt). I ended up adding water to dilute the amount of salt. I would cut the amount of salt in half next time.

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Reviewer:

Lkas

Cooking Level: Intermediate

Reviewed: Apr. 21, 2012

this recipe was great. Whole family loved it. I followed advice of others a used a rotisserie chicken. I cut up the chicken then boiled the bones in 12 cups of waterto make a broth. Then added chicken base to my preferred taste. I added a cup of carrots, celery and chopped onion. I added poultry seasoning, some minced garlic, a dash of oregano a bit of season salt and pepper. I added the noodles directly to the soup to cook and skipped the corn starch. My husband said it was better than his grandmas which is the ULTIMATE compliment. Will make this again and again.

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Reviewer:

JillBalzer

Reviewed: Apr. 11, 2012

Great recipe, everyone wanted seconds. Followed the advice of many other reviews 1/2 stock reg chicken broth 1/2 low sodium & placed the whole roast chicken for 15 in soup before tearing up. This is the best chicken soup recipe that I have ever made.

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Reviewer:

shane6884

Reviewed: Mar. 23, 2012

I did as some other reviews recommended and used a rotisserie chicken. AMAZING! I tossed all the ingredients together in a pot with the whole chicken, added carrots and garlic as well. Boiled the chicken for a while then took it out and and removed the bones and put chicken back in pot. Made some corn bread to go with it. YUM!

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Reviewer:

shughes950

Reviewed: Mar. 19, 2012

This is excellent! I used rotisserie chicken and had exactly the amount needed. I would probably only do half a tsp of poultry seasoning or none at all, if I had to change anything. I don't really care for my noodle soups to be too herby. Overall, excellent!

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Reviewer:

karasmattic

Reviewed: Mar. 16, 2012

very good, a little too thick, added chives, garlic and basil

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Reviewer:

Maureen

Reviewed: Mar. 11, 2012

This was fabulous! It was my first time ever making chicken noodle soup and I will definitely make it again with this recipe! I followed the advice of putting the cooked whole chicken into the simmering pot with the veggies and it gave the soup good flavor but the chicken was soft and chewy. Next time, I will not cook it for the whole 15 minutes and take the chicken off part way through and put the carcass back in. I added some dried parsley as well.

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