Chicken Noodle Soup

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Wow, this is a fabulous recipe. Based on the reviews, we were reluctant to use all of the cinnamon so we halved it. The combination of the cinnamon, nutmeg, lemon, garlic, and the red pepper flakes was amazing. Since my husband had a cold, we used 12 cloves of garlic, and it was not at all overpowering. He's feeling much better today, so I have to credit the soup!

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Delicious; if you can't read the instructions, or don't understand using spices, then open a can, don't take it out on this recipe! Ok? Because it's just fine the way it is.

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I should have read the reviews! Note: many people reduced or didn't use the spices ~ there is a good reason! My husband and I are very open and will try just about anything. I also LOVE Ann Burrell ~ she is great. I followed this recipe exactly and the use of cinnamon with nutmeg was a bad combination. I love these flavors, but in a chicken soup it was a NO GO. In 35 years of cooking, I've never thrown out a recipe, but this I sadly threw out. BUT, I plan to use the recipe again without the cinnamon and nutmeg.

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Knew better, but tried it anyway. Cinnamon and nutmeg are best used for deserts. These spices are ill suited to chicken soup.

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My boyfriend hates me watching Food Network but after making this dish he stole Anne Burrell's saying You "Rocked this out". I loved this and so did he. I won't be making chicken soup the same. Love you Anne. I did add Parsnips and only used half the red pepper flakes and cinnamon because of previous reviews but it was just perfect. Next time I will use the 2 tsp. of red pepper flakes it calls for because it wasn't at all spicy with just one and I like that kick.

However, I loved the dish and I can't wait till tomorrow for leftovers. Again......AWESOME!!!!

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Flavorful, and comforting. I made this exactly as the recipe said except that I did not put the lemons themselves in the broth, only the juice. This is the best chicken noodle soup I've ever had. I made the focaccia with it for a wonderful dinner.

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OK this soup is so good it's ridiculous -- it's also so easy it's ridiculous. I am a chef outside of Philadelphia and think I have come up with and replicated every chicken soup recipe I possibly could have, until this. Anne, never even thought about cinnamon and nutmeg with red pepper flakes! Followed your recipe to a "T" which is really hard for me to do. Nailed it -- it was even better on days 2 and 3. Used the same flavor profile in a new pasta sauce I threw together and my test kitchen went nuts! My husband, my kids and I thank you. Love to pull this together after a long day at work when I need some comfort food. Keep on keeping it real Anne -- you're truly an amazing chef and a hoot to watch!

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I have made this soup several times and it is delicious! I have changed the beans and also add barley or rice depending on what I have. Great soup to make ahead and freeze.

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This was SUPER delcicious! I've tried the top-rated chicken noodle soup from Tyler Florence too and I prefer this one. Some of the ingredients did seem a bit odd at first, but it reminded me of a roasted chicken recipe I've made before that also uses cinnamon and lemon and turns out super yummy. Followed the recipe exactly except used dried thyme instead of fresh, and used whole wheat egg noodles which I added to the pot during the last 15 minutes of cooking (so I wouldn't have to clean two pots : . Mmmmmmm.....thank you, Anne Burrell!

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This was incredible! I made a few changes. I already had boneless, skinless chicken breasts so I cubed them and added angel hair pasta to the pot without the beans. The flavor was so intense and aromatic. Best broth I've ever made. This will be my new go to recipe for chicken noodle soup.

My husband is a VERY picky eater and he even ate two bowls. I served it with fresh baked bread.