The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Mar. 6, 2006
I made this for the first time last week. I made it for me, my husband, and 16 month old son. We all loved it, and I had to make it again tonight! Its so easy, and good, it does taste homemade! Thanks!
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Cooking Level: Intermediate

Living In: Rock Falls, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 3, 2006
easy and tasty dish to have on hand with little effort.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Lake Waynoka, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 2, 2006
THis was very good, and VERY easy. Great taste for the small amount of effort needed to make it. It is now our "standard" chicken & noodles recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 12, 2005
I tried this last week; my husband really doesn't care for chicken unless it's fried! He ate two big helpings of this dish; said the only thing it was missing was brocoli; next time I'll add it in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 10, 2005
Great recipe! My changes: To reduce sodium and fat used 2 (10.75 oz.) cans Campbells Healthy Request Cream of Chicken and 1 (10.75 oz.) can Campbells Healthy Request Cream of Mushroom. Used Swansens Natural goodness chicken broth. Used Reame's noodles- the 12 oz. packages really soak up the broth so added a 4th can of chicken broth. Added freshly ground black pepper, although white would be better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 17, 2005
This was good. I used more cream of chicken and less broth, so it was a bit thicker and heavier. It was good for a cold autumn day. It was a bit salty for my tastes, but no one else seemed to mind. Very easy to make!
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Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 16, 2005
This is a good and easy to make recipe. I used Reame's frozen noodles and they tasted great - had to simmer about 40 minutes. I served over mashed potatoes. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA
Living In: Munster, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 22, 2005
This meal is easy and tastes good. A great meal for a cold day.
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Living In: Hoboken, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 16, 2005
Easy & yummy meal. I cooked the meal for 20 minutes, adding frozen carrots after about 7 minutes. I also used dry noodles that I boiled separately for 5 minutes and then added to the mixture during the last 5 minutes of cook time. My entire family liked it, even my very very picky 3 year old!! Definitely a keeper. :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 10, 2005
AWESOME!!!! This is very easy and tastes GREAT. Thanks so much
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 9, 2005
I made this recipe last night and it was excellent. I couldn't find egg noodles so I used fettucini noodles and it was super yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2005
This is always my standby when cooking for picky people. I have yet to offer it to someone who hasn't loved it!! Even the pickiest kids love it. It's a real comfort food for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 9, 2005
Thanks, Tammy for a delicious recipe. My family couldn't stop saying how good it was! I didn't have a 26 oz can of cream of chicken, so I just used 2 (10.75 oz) cans. I also precooked dried noodles and then threw them in at the end. A great way to use leftover chicken! I may throw in some frozen veggies next time too! Thanks again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 30, 2005
Tasty and very easy. Next time I will add some peas and carrots for a little more flavor. My 7 & 10 yr old boys loved this!
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 9, 2005
Really rich, thick, and yummy! I scaled the recipe to 3 servings but still had enough to serve 4 people because it is so rich. I might use less salt next time, but otherwise, this recipe is perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 4, 2005
This is literally the BEST chicken noodle soup I've ever had. My husband LOVED it, too. If you have a craving for homemade chicken noodle soup, with thick, substantial noodle and shredded chicken, try this recipe. PS: Regarding the chicken, I boiled three large boneless, skinless breastes and then shredded it for the recipe. Awesome.
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Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA
Living In: Calhoun, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 3, 2005
Our family LOVES this dish!! I boil chicken breasts with herb-ox and use that for the broth. I use 2 cans cream of chicken instead of the mushroom.. and I use dried egg noodles instead of frozen.. I also omit the garlic etc and just use salt and pepper. Thanks for this family favorite!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2005
Yum! You can't beat this for a quick and easy meal. I like frozen noodles, but I didn't have them on hand. Dried ones worked fine. I also didn't have cream of chicken soup, so I used two cans of cream of mushroom. Only had one can of broth, so I added two extra cans of water (filled the soup cans). Definitely kid friendly. Thanks for sharing the recipe, Tammy.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 12, 2005
Umph, I don't see where there are any corrections to this recipe and there are reviews indicating Tammy posted them. To get this thick you need to use frozen egg noodles (Reames) instead of dried. If you are simmering this on low, you should allow 45 minutes to an hour for the noodles to be done. I've been looking for a recipe like this that my mother made and this is it. (I think she only used 2 10.75 cans of soup-whatever was on hand, and 4 cups water with bouilion cubes).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 5, 2005
Very easy and very good. A definate keeper.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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