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Chicken Noodle Soup Recipe

Chicken Noodle Soup

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Average Rating:

Total Reviews: 111

Showing 21-30 of 111

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  • on February 04, 2012

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    I loved it. I had my sister, mom, daughter and a friend from work try it and they loved it, my mom even asked me if I had added chicken broth, which I didn't it had a lot of flavor. I did everything exactly like Anne except for the beans, I added small garbanzo beans and I also added the onions and cilantro to be cooked with the rest of the ingredients at the same time because I used a pressure cooker and it was ready in 15 minutes. I was a little skeptical to use the lemon, but I did and I was really surprised it was good. Thank you Anne Burrell for a wonderful recipe.

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  • on January 31, 2012

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    This soup was terrific. I loved the addition of the cinnamon to bring a warm comforting note to the broth. I'm a huge fan of greek lemon chicken soup and of savory flavors so I thought the lemon, cinnamon and red pepper flakes was fantastic!

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  • on January 29, 2012

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    I love you Anne Burrell! Not only are your recipes wonderful they are a delight to read. Thank you!!!!

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  • on January 28, 2012

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    This is my first Ann Burrell recipe to try and I really like it!! I agree that the cinnamon and lemon add a great, different taste to it. I did not add the beans and it is also fine without the noodles to reduce the calories. will make again!

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  • on January 14, 2012

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    I've made chicken soup lots of times. I've tried lot of recipes. This is the best.

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  • on January 14, 2012

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    What a wonderful, comforting soup. Just purely yummy. Anne does not fail!

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  • on January 10, 2012

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    Both myself and my husband did not like this soup at all. The incredients do not marry. I used 1/2 the lemon, 1/2 the cinnamon and 1/2 the hot pepper flakes because I was not sure about these ingredients in chicken soup....I was right. Pepper flakes made soup way too spicy. Because I love to cook, and because a lot of chicken, not to mention lots of extra chicken stock (and time was invested in this recipe, this is what I did to save the soup: added 1 pint of heavy cream to temper spicy flavor, sauteed muchrooms and added to soup, more chicken stock (3 boxes total +lots of water and added about 1/4 cup sherry. The soup was saved and tasted like a chicken/mushroom bisque. Got rid of the spicy and cinnamon taste. I also added DeBoles Artichoke pasta to the pot to help neutralize. FYI - DeBoles Artichoke pasta is made from the artichoke root, therefore no glycemic problems...according to Dr. Oz and it's delicious.

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  • on January 09, 2012

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    Not a fan at all. Flavors just didn't work well together, lemon was overwhelming, then add cinnamon & nutmeg to it & this soup was just plain inedible. I love big bold flavors but this soup was just too weird of a combo:(

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  • on January 08, 2012

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    I made this tonight, and really enjoyed it. The cinnamon, nutmeg, and lemon make this dish something special.
    I used chicken broth and a rotisere chicken rather than boiling my own, and left out the chick peas. Very good, and super easy.

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  • on January 08, 2012

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    This soup is fabulous! At first I wasn't sure if I would like it but the longer it simmered the more the flavors married to create a rich supple and delicious soup! I love it and I can't wait for my friends and family to taste this soup!

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