Reviewed: May 19, 2011

Not Fancy, but it saved my bacon. I was running late, without a clue as to what to fix. My man wants his food by 5pm. I had chicken breasts, not fully thawed, noodles and broth. I key it in and found this. I pretty much made it as directed, and added a tsp. of poultry season. I dreaded the reactions, but they loved it and claimed it a keeper.

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Reviewer:

CAVEWOMAN884

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Ocala, Florida, USA

Reviewed: Apr. 25, 2011

it looks gross but sounds really good

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Reviewer:

GabCat

Reviewed: Mar. 14, 2011

This was OK. I cooked chicken with salt & pepper in a little olive oil, and added fresh garlic and basil part way through cooking. I removed the chicken from the pan, and added the stock. That helped to deglaze the pan and add flavor to the pasta when I added it. It also took WAY more stock than called for. I didn't thaw the vegetables first, either. It was OK, I'd make it again when I'm in a hurry.

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Reviewer:

Pamcakes

Cooking Level: Professional

Reviewed: Feb. 22, 2011

Not bad, but very bland. I doubled the chicken broth, and cooking the noodles in the broth did help flavor wise. I surely wouldn't cook the noodles separately, as the noodles DID pick up flavor in absorbing the broth. Along with the noodles and broth, I cooked cut up carrots, red pepper, onions, a little broccoli, as well as fresh basil. Stirred in fresh spinach and added left over cooked (boiled) chicken last.

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Reviewer:

Dmseck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Jan. 22, 2011

I have made this recipe many times now. I can't believe I hadn't rated & reviewed it! If you're looking for an easy chicken noodle soup, this is the one! My kids absolutely love this! I do tend to use a lot more chicken broth than the recipe calls for but maybe I just like my soup....soupier. :) Instead of mixed veggies, I slice up fresh carrots. I have made this soup using boneless chicken breasts as the recipe states and with canned chicken....both had no leftovers when all was said and done! Love it!

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Reviewer:

MOMMYSQUARED

Cooking Level: Expert

Home Town: Berkey, Ohio, USA

Reviewed: Jul. 21, 2010

Great recipe. We used fresh basil because we had it in the garden. Also all I had was an Asian Veggie mix in the freeze so we used it. Thought it would be bland but had great flavor. Easy dinner and got to love that you can make it in one pan-makes for easy clean up!

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Reviewer:

DSCOMPTON

Cooking Level: Intermediate

Home Town: Yelm, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: May 25, 2010

Quick and easy! I used baby carrots that I sliced and fusili pasta because my kids LOVE that pasta.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Feb. 19, 2010

when I make this for the fam they love it, even the picky eaters! My advice make sure to mix the noodles into the broth well otherwise they will stay hard.

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Reviewer:

crzyjen03

Reviewed: May 1, 2009

This dish was good. I thought there could be a few adjustments, though. The amount of noodles could probably be cut in half for the amount of broth called for. I ended up having to double the broth to a quart. I also used 1/2 teaspoon of pepper. That seems to be the norm for a dish this size. I was a bit liberal with the garlic powder, as well. My chicken was overcooked when all was said and done, so maybe next time I will not brown it as long beforehand. Thanks for sharing.

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