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Rosemary Chicken Noodle Soup

Reviewed: Apr. 24, 2013
I thought this recipe was fantastic, but I made some changes: double the water, half the noodles (and I used egg noodles, as is traditional with this kind of soup, not penne pasta), add some chicken bullion for flavor. I also cooked my chicken for only 35 minutes before taking it out and shredding it, added the carrots ahead of the noodles, and then boiled the noodles in the soup according to the directions on the package of noodles before adding the shredded chicken back in and boiling it for another couple of minutes. In the long run, this turned out to be an excellent dish. I happen to like rosemary, so I thought that proportion was correct. One more tip: this is also good with some celery (added a few minutes after the carrots). Enjoy!
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