Reviewed: Oct. 25, 2011

This was such an amazingly easy and super tasty recipe! We added lemon pepper instead of the black pepper and a bit of garlic; it was perfect!!! Definitely will be keeping this as a go-to meal in our house!

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3 users found this review helpful

Reviewer:

MarcelenaM

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Oct. 16, 2011

After reading a handful of other reviews/suggestions, I made the following changes to make it a little more flavorful: -6 cups broth instead of 8 -Prepared the onions in the same dutch oven that I used to cook the rest of the soup to have the added flavors -Added a 1/4 tsp parsley and 1/8 tsp garlic powder It was *delicious*! I have never written a review before, but this recipes is so simple and customizable, I just had to respond. Perfect for a fall afternoon!

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2 users found this review helpful

Reviewer:

MariMaeH

Reviewed: Apr. 27, 2011

This is my new chicken noodle soup recipe. I used mini-bow-ties, so I had to use 3 cups of pasta and the full 8 cups of reduced-sodium broth. Took the advice of adding sugar to caramelize the onions - really good. It's also good with a few shakes of Sazon seasoning right in your bowl.

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4 users found this review helpful

Reviewer:

Cherish

Cooking Level: Expert

Reviewed: Feb. 14, 2011

I have made this several times, and each time it is a hit with my family.

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2 users found this review helpful

Reviewer:

tracy

Reviewed: Jan. 27, 2011

I use low sodium chicken broth, it tastes just as good.

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3 users found this review helpful

Reviewer:

Reviewed: Jan. 11, 2011

This is delicious - I've made it a few times and haven't changed the recipe. Everyone just loves it

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3 users found this review helpful

Reviewer:

Irene Snooks

Cooking Level: Intermediate

Home Town: Grand Valley, Ontario, Canada

Reviewed: Jan. 10, 2011

As others stated, this is just another chicken soup recipe. I was hoping for something that tasted more like a cross between chicken soup & French onion soup, but - no such luck. We couldn't really even tell that it had the carmelized onions in it! Not worth the extra step, IMHO.

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3 users found this review helpful

Reviewer:

simp

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Reviewed: Jan. 6, 2011

Yum!! This is a great soup...quick and easy too! I opted for the 6 cups of broth and it seemed just right, and I caramelized the onions in the same saucepan. All the other ingredients I kept the same except I used Rotini pasta. Will definitely make again!

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5 users found this review helpful

Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Jan. 6, 2011

This is so good, I cook it the first time it gets cold. The carmelized onions are the key and the best. Since I have made it several times, I also did the onions overnight (or day) in the crockpot method and it was even better if that was possible. I highly recommend this one!

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9 users found this review helpful

Reviewer:

Rhonda

Reviewed: Apr. 16, 2010

We enjoyed this recipe modified to make it thicker & more stew-like, using only 4 cups chicken broth, about double the chicken meat, no carrots, crushed garlic & 1 cup uncooked quinoa instead of pasta. I also used the same pot for cooking the onions & then adding the other ingredients.

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14 users found this review helpful