Reviewed: May 22, 2012

My family loves this recipe. This last time I made it I did not have thyme so I searched for a substitute and found a recommendation that tarragon is a good sub on chicken. I also added 2 more cups of water, added a tablespoon of broth mix, and added a half bag of frozen peas. the last time I made this I had some left over to bring to work the next day. this time they devoured it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alexk00

Reviewed: Oct. 3, 2011

Used tarragon and basil instead of thyme and red onion instead of white.... i think that was fine. I listened to the other reviews...bland....not enough water.... and I compensated. But it was still bland and not enough water :( ! More salt and pepper help, post cooking time. I would add even more chicken stock, bullion, or what have you to make it worth your time. And the directions, while blissfully simple, don't advise any very literal people to reduce the soup to a simmer and cover for the hour and 20 of cook time. Jazz it up people, and it will be palatable.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fosske

Reviewed: Apr. 6, 2011

First, unless you really love Rosemary, this recipe is not for you. And if you love Rosemary, use fresh, not dried!! I've never heard of chicken soup with boneless skinless chicken before.. Seems like this should be altered to be just a chicken and noodles dish, not soup. It's bland because there is no chicken skin/bone. Also, adding oil?? No way. This could be a good base recipe if you use the right chicken, spices, and NO OIL! also, add water about half way through. I'd cook it a lot longer too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jushkirk

Reviewed: Jan. 19, 2011

My grandmother used to make wonderful chicken & noodles and since she passed away I have never been able to get it quite right.... but thanks to you I FINALLY got it!!! With a little tweaking this tastes just like hers did! Some changes I made: 7 C water, 2 C chicken broth, omitted the carrots, used extra wide egg noodles, and cut back on the rosemary and added some Italian seasoning. Also had to add a bunch of salt (and I am not a salt fan at all). I'm giving you 5 stars because without you it would have taken me much longer to nail her recipe... thanks so much!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brittany0424

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

Reviewed: Dec. 13, 2010

This was really good but the water measurement is WAY off. I had to add 2 cups of chicken broth and 2 cups of water after boiling the chicken in order to add the penne. I left out the oil and I used green onion instead of white. Next time I will double the amount of garlic.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 22, 2010

The rosemary IS a bit strong. I would use 1T instead. I substituted celery and chicken broth for the chicken. It was quite tasty!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jellybeanp

Cooking Level: Intermediate

Reviewed: Sep. 6, 2010

Making this right now and the whole house smells amazing. Only changes I made was adding chicken bouillon cubes for flavor... Also would have rather used egg noodles than Penne but I did not have either so used bow tie noodles. I know its going to taste great! despite some lesser rateings.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rebecca Cartwright

Cooking Level: Intermediate

Reviewed: Jul. 28, 2010

I added 1cup cheddar cheese and 1/2-1 cup salsa(At the very end). Plus alternative spices, reduced the rosemary by half. Made an AWESOME dish ;)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FunThyme

Reviewed: Mar. 12, 2010

I tried this recipe and it was not very good, I used left over roasted rosemary whole chicken from the night before. The spices gave it a bland taste, with the absence of the chicken noodle soup flavor. I tried adding chicken stock but it was too late to save the dish.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jessica S.

Cooking Level: Intermediate

Reviewed: Dec. 11, 2009

Sooo yummy! I agree with everyone about cutting back on the rosemary, 1 1/2 tablespoons should be more than sufficient. My mom is allergic to wheat so anytime we make soup with noodles we'll always serve wheat noodles and rice noodles on the side. Now, even when I'm not cooking for her, it's my favorite thing to do! No more overcooked noodles yay! would be very good with celery. I also buy a rotisserie chicken precooked anytime I have chicken noodle, it's always much more moist

Was this review helpful? [ YES ]
6 users found this review helpful