Rosemary Chicken Noodle Soup

SUBMITTED BY: RACHELMONSON PHOTO BY: Andrew T

"This recipe is great for anytime of the year."

PREP TIME	10 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

8 cups water
2 pounds boneless, skinless chicken meat
2 tablespoons vegetable oil
2 tablespoons dried rosemary
1 tablespoon dried thyme
3 cloves crushed garlic
1 white onion
4 carrots, sliced
1 (16 ounce) package penne pasta
salt to taste
ground black pepper to taste

READ REVIEWS (10)

DIRECTIONS

In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 29, 2002 by MARIAHAN

This is an excellent base recipe, but it lacks flavor and the ratio of ingredients should be adjusted. Eight cups of water does not provide enough broth (at least if you're expected a result similar to standard chicken noodle soup recipes.) Prepared as directed (and adding two more cups of water, there was far too much pasta and too little broth. After we ate this and discovered how bland the broth was, I dressed up the leftovers with a can of chicken broth, onion salt, poultry seasoning and dried parsley flakes. I think future enhancements I would make would be to rub the uncooked chicken with seasonings, because the cooked chicken didn't have much flavor, either. I would also use about 2 cans of chicken broth (perhaps seasoned broth) in place of some of the water. I think this would be good in the slow cooker, simmering on low all day and adding the carrots and pasta at the very end.

3 users found this review helpful

Reviewed on Jan. 26, 2003 by SanAntonioElvis

This was the first time I have ever tried making any kind of soup(other than canned), and I can't begin to tell you how upset I got after making this recipe! And yes, I followed the recipe word for word! I guess I should say that I have only been cooking(other than frozen dinners) for about 6 months. The recipe sounded just fine, however, after the first part of the recipe was boiled for one hour, I realized that I was in trouble. There was little to no liquid left in my pan. I still added the penne pasta, oil, and carrots anyway, as described in step two of the recipe, figuring that it was just my own lack of faith in my cooking skills that wasn't right. Well, needless to say, after the pasta soaked up what little remaining broth there was, I was left with a thick mess of ingredients and no "soup"! I have sworn that I will never try another soup recipe ever.

2 users found this review helpful