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This is a great weeknight meal that I will do again. I used half of the carrots as I only had a cup or two of the baby carrots (no peeling or slicing). Also I put my chicken breasts in straight from the freezer and I served it all on whole wheat spaghetti noodles. I think the mustard and lemon juice are a nice addition to the soups and keep it from tasting canned. Thanks for the recipe!

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Chohertz July 08, 2008

This soup had a great texture! The only thing different I did was use chicken broth instead of water and cut the amount of carrots in 1/2. Oh, and when I made my noodles I just added them right to the soup. My husband really liked it, but it was a bit too tangy to me. I'll try it again. I just haven't decided rather to cut back on the lemon juice or omit it all together. I may just taste as I cook! Thank you for something different I can play around with!

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DirtyPaws? December 04, 2007

Very nice! I may cut the amount of carrots a bit next time as it was just a smidgen carroty for my taste. I used whole chicken breasts instead of cutting the chicken up and it worked just fine. The chicken was fork tender after 7 hours, and wow did this make the house smell good while it was cooking. Good recipe!

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ckmclements April 21, 2007

Great tasting and really simple! Instead of using my crockpot I did this on the stovetop in a large covered pan. I sauteed the chicken and carrots at the same time, then added the soup mixture. My chicken breasts were quite large so I let the whole thing simmer about 40 minutes; perfect! I'll be making this again!!

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mer@ March 10, 2007
Creamy Chicken and Noodles