Reviewed: Apr. 24, 2013

I thought this recipe was fantastic, but certain changes had to be made: 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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Reviewer:

waterbugkek

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: Saint Cloud, Minnesota, USA

Reviewed: Sep. 12, 2012

To me, this is really more of a chicken and noodles than a soup. As such, it felt more like it needed noodles, not pasta. So we used a 12oz package of extra wide noodles and cooked for around 10 minutes. Other changes were to add another clove of garlic, a shake of poultry seasoning, a bay leaf, seasoned salt, butter instead of oil, and a fair amount of pepper. With those changes, it was a whole pot of goodness. Add some crackers or a chunk of bread, and you're good to go. I do think that you could get more flavor by using more from the chicken than just the breast meat, but it was still a nice meal.

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Reviewer:

BARNKITTY

Cooking Level: Expert

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!

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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.

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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.

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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!

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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.

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Reviewer:

kellieann

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!

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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.

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