We thought this soup was pretty bland and very watery, although we did enjoy the rosemary flavor. My husband made the soup, so assuming he did everything correctly, I would make some changes before making it again. I would definitely start by using less water and more chicken broth. This makes a lot of soup. Now I have to figure out what to do with it to doctor it up because I don't want to throw such a huge quantity away.
Rosemary Chicken Noodle Soup
bellymama Posted: 01/21/11
gunnercade Posted: 01/18/09
I went heavy on the vegetables and light on the chicken. I cut chicken breast in small pieces and stir-fried it with onion, celery and carrot. It gave a lot of flavor. I skipped the rosemary and added ginger and pepper for some Asian flavor and a bit of a kick. I cooked the noodles in the soup (OK, not very Asian, but it's MY soup!). The results were quite fantastic for something so simple, cheap and quick. My husband had 2 huge bowls. I am looking forward to leftovers for lunch.
nyca5124 Posted: 05/16/09
This was excellent! My husband loved it. I couldn't find whole wheat egg noodles, so I used regular. This makes lots, happy to have the leftovers. Will definitely make again.
EllenDeller Posted: 12/11/11
Do not use all that water! I don't know who would put flavorless water in a soup anyway, and it surely didn't need all that. I omitted it entirely and just added two extra cups of chicken broth. I also substituted chicken thighs, for a darker and richer flavor. Overall, the concept is fine, especially the rosemary, but forget the water.