Rosemary Chicken Noodle Soup

"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 ..." See moreto 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."

"Save yourself the trouble by not attempting it...especially at the prescribed levels of rosemary...much, much, much too strong!..." See more"

"Fantastic! I made the recipe (almost) faithfully the first time, and it was very good. However, I did make a few changes the second time around that made the soup even better. First, much as I love r..." See moreosemary, I did cut back by about half. I also added closer to 12 c. of water, and threw in about 2 tsp. of solid chicken soup base for extra flavor. Didn't have any penne on hand, so I used multi-colored rotini (which was great and added color and texture to the soup). Finally, I urge you to consider using boneless thigh meat in this recipe--soooo good! Not only does it offer a complex, gamey flavor, it's cheaper than buying breast meat! :)"