Rosemary Chicken Noodle Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 5, 2005
Save yourself the trouble by not attempting it...especially at the prescribed levels of rosemary...much, much, much too strong!
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Reviewed: Nov. 16, 2005
It was ok. I was reading the past comments and what I did was put 16 cups of water, 3 1/2 Tablespoons of chicken boulon and when it is all said and done, the water cooked down and hardly had any broth for this soup.
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Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA
Living In: Port Washington, Wisconsin, USA

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Reviewed: Oct. 5, 2005
A little heavy on the Rosemary but otherwise very good
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Reviewed: Feb. 29, 2004
I ended up having to tweak this recipe a lot. I used 12 cups of chicken bouillon, 1/2 cup of butter, and different seasonings. I also used wide egg noodles instead of penne.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 11, 2002
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.
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Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA
Living In: Bonita Springs, Florida, USA

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Reviewed: Jan. 12, 2002
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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Bend, Wisconsin, USA

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Reviewed: Sep. 5, 2000
Very good. Made a few changes. It was different.
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Displaying results 21-27 (of 27) reviews

 
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