Chicken Noodle Soup

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I love this recipe - most ingredients are easily accessible. I cut back on the cinnamon and red pepper flake by just a bit for other's in my family. The lemon really offers a brightness that makes this recipe unique. I've made this soup several times. Well done Ann!

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I was watching her show and thought "cinnamon??? really???" But I tried the recipe and it was delicious!!! Start with 1/2 teaspoon and add more, depending on how much liquid you have. The flavor it gives the soup is incredible.
This is the BEST chicken soup I have ever made. It does have a little kick to it, which I love. This recipe is a keeper! :

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This is our favorite chicken noodle soup - my husband loves it. The spices are what make the difference. I make this one year-round!

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Big letdown. Too hot and spicy. I only used one teas. red pepper. All you could smell was cinnamon while cooking. Had to add box of chicken stock, in order to make it edible. Very disapointed.

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Deeeeelicious! Saw Anne make this on her show, and just had to try it as I was super curious about the flavor melding of cinnamon, nutmeg and lemon when it came to traditional chicken soup. Let me tell you, it was fabulous!
I'm a white-meat gal, so I used 1.5 lbs of boneless chicken breast. Because of the lack of bones (aka broth builder I threw in 2 1/2 chicken bouillon cubes to make my soup more brothy. Other than that, didn't change a thing.
Nice, comforting soup with a little spicy kick and deep flavours. Accompanied our dinner with freshly baked focaccia bread from the same episode. SUPERB!!!!

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My family and I had the flu last night so I thought a good bowl of homemade soup after Popsicles would help to heal us. I've tried many different recipes for chicken soup but this one is our favorite. The lemons, nutmeg and cinnamon with crushed red pepper are perfect. The other recipes I've tried were bland. This one is a keeper and saved to my recipe box. Thank you Annie

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This is sooo good! I never liked chicken noodle soup until i tried this one! Thank you Chef Anne, I'm in love!

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I made this slightly different. We had Ms. Burrell's garlic chicken in casserole last night for dinner and so I used the leftover marinated chicken thighs for this soup. I also made my own stock from the chicken carcass.

Other than that, I followed this recipe, adding the crushed red, lemon juice/halves and the cinnamon and nutmeg. I used a spinach penne for pasta and can of rinsed chickpeas for the beans. I added some chopped mustard greens during the last minute or so of cooking and garnished the finished soup with a shredded gruyere. It was fabulous.

The cinnamon and nutmeg really add to the soup, and give it a nice homey (almost "Christmase-y" aroma and flavor, without being overpowering. This recipe is so versatile. You can use almost any starch (pasta, rice, cubed potatoes and add all sorts of other vegetables if you wish.

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Dear Anne,

You made me look soooooo good tonite, girl! This recipe is outstanding and out there. Kevin came home from a good day of work today and was pleased to see that his recently unemployed lady kept busy by researching, shopping, then making what turned out to be just what the doctor ordered.

Kevin went to rehearsal tonite (a most awesome tenor sax player here in Erie PA with soul food on his mind and in his belly that was infused with crushed red peppers, lemon (! thyme, garlic.......! Who woulda thought?!?

Thank you so much for being you. You are my idol. Ramona

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I made this soup twice and love it. I did leave out the noodles and the beans, as a person with diabetes I watch my carb count very closely. The addition of the lemon and cinnamon was what put it over the top for me. Last time I used Meyer lemons and it was outstanding. This is without a doubt the best chicken soup, I have ever made. Thanks Anne for a great recipe!