Reviewed: Jul. 14, 2008

Outstanding recipe that allows you add your own special touch.

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Nicky


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Reviewed: Jul. 2, 2008

Lori's favorite comfort food.

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This was very good. Only had one can of chicken broth on hand, so just mixed 2 bouillion cubes with 2 cups water. Added a bay leaf and some crushed pepper. Did not use seasoned salt as I though the broth would be salty enough, and it was fine. Used dry noodles since that was all I had. Don't see what the difference is between dry or frozen noodles. Just dumped them in the pot to cook. Started out runny but thickened nicely as it cooked. Also added a couple dollops of sour cream for a little extra creaminess. Will definitely make again.

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Lil Deb

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Jun. 13, 2008

This is the perfect chicken and noodle recipe. I am not one for making noodles from scratch, but the frozen egg noodles are as close to home made as I've ever found. I found the seasonings unexpected, but created a perfect taste. I made this once with dry egg noodles, and didn't have nearly the results of the frozen.

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Julie


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Reviewed: Jun. 4, 2008

This was really good and very easy! The only thing I changed was I put in 4 1/2 cups of chicken broth instead of 5 1/2 and it turned out perfect (I read on other reviews it was too runny with 5 1/2). I added a little pepper also when I served it and it was delectable!

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CHOCOLATLUV44


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Reviewed: Jun. 3, 2008

This soup is such a big hit in my family! Nobody can get enough of them. I always follow the directions exactly as they are, no changes need to be made. At family get togethers, these noodles are the only dish that are completely gone at the end of the day. I think my whole family would like to thank you for such a delicious recipe :)

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ash

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2008

:( I'm sorry!

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Lisa Michelle

	Cooking Level: Intermediate Living In: Pleasanton, California, USA
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Reviewed: Apr. 8, 2008

Not bad, a little too runny for my taste. Next time I won't use as much chicken broth.

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Hatch

	Cooking Level: Beginning Living In: San Diego, California, USA
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Reviewed: Apr. 4, 2008

This was awesome! My husband who is VERY picky even loved it!

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Harpoola

	Cooking Level: Expert
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Reviewed: Feb. 28, 2008

I use this recipe as a starter base. I cook my chicken in the broth and add celery, onion and carrots. When chicken is cooked I remove and shred, then return to the pot and continue to cook until veggies are tender, then add frozen noodle and cook. Frozen noodles are what make this dish yummy and very comforting. I always serve with real mashed potatoes!

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Kim O

	Cooking Level: Expert Home Town: Sauk Village, Illinois, USA Living In: Hobart, Indiana, USA
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Reviewed: Feb. 27, 2008

What a great, hearty dinner! My kids ate it well, which felt like a miracle. I used healthy request soups and whole grain egg noodles (dry) so it was pretty healthy. I didn't have to change the recipe instructions to use dry noodles. Will definitely make again.

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Pam


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Reviewed: Feb. 15, 2008

MUST USE FROZEN EGG NOODLES! This was a great comfort food. I must agree with an earlier reviewer who said this didn't keep. My husband and I both ate the leftovers for lunch the next day-and my husband does not usually eat leftovers!

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homemaid

	Cooking Level: Intermediate
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Reviewed: Feb. 4, 2008

I thought these were okay. I used dried pasta instead of the frozen kind because it's what we had in the pantry. My husband liked them more than me. My 18 month-old liked them as well. I think it just had a strong broth taste for me, which I didn't care for. My tastes just prefer something with a little more flavor or variety.

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Calcara

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
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Reviewed: Feb. 1, 2008

I've been looking for a recipe that would come close to my grandmother's chicken and noodles. This was it. This recipe is definitely a "comfort food". A bit heavy but very tasty. The frozen noodles I used didn't work very well so when I make it the next time I'll try and find another brand.

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Joyce C.

	Cooking Level: Expert Living In: Bloomington, Indiana, USA
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Reviewed: Jan. 31, 2008

I took this to a church potluck and a whole group of little girls came over to tell me how awesome my chicken and noodles were...nice! A great rich flavor that is just plain filling comfort food. The only adjustment I made was to use "No Yolks" noodles in place of the frozen noodles since that is all I had on hand.

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RONNIE102369

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
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Reviewed: Jan. 28, 2008

I'm not a big cream of mushroom fan but this was good. My kids loved it which is rare because they normally only like butter sauces on noodles or pasta. I also used dry egg noodles. I boiled them for 6 minutes in salted water before added them to the sauce (it was ready to eat in no time). I didn't use any chicken because I didn't have any and I didn't add any salt. By omitting the chicken, this makes for a great side dish as well. Thanks, will make again.

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mimi

	Cooking Level: Intermediate Home Town: Sudbury, Ontario, Canada Living In: Whitby, Ontario, Canada
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Reviewed: Jan. 16, 2008

Yum-O. This is soo good. Not only did I make it for me and my husband but I also made it for the family I nanny for. All agreed it was the next best thing to homemade!!

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TARAWVU

	Cooking Level: Expert Home Town: Wheeling, West Virginia, USA
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Reviewed: Jan. 14, 2008

This is pretty good and doesn't take alot of effort. I serve it over mashed potatoes. Quick and easy meal that the whole family will enjoy.

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mony


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Reviewed: Jan. 13, 2008

So yummy! When I think of chicken and noodles this is what I think of. Thanks for sharing. I made with all low fat low sodium soups and broth. Added frozen peas during the last 10 minutes of cooking. I will definitely make this again.

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Barb R

	Cooking Level: Intermediate Home Town: Des Moines, Iowa, USA Living In: Powell, Ohio, USA
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Reviewed: Jan. 7, 2008

This was perfect! It was so easy and delicious - great comfort food. I added carrots and celery - and used 2 cans of cr. mushroom soup (since I was out of cr. chicken).

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HRL

	Cooking Level: Intermediate

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