This is the first time I have ever made any type of noodle soup and it was easy. My family thought it was incredibly delicious and my youngest son even asked me to pack it for his lunch at school the next day. Since I love soups with lots of veggies, I added 2 cups of carrots, 1 cup of diced onions, 2 cups of diced celery, 2 cloves of finely chopped garlic, and 2 T. marjoram. Instead of bouillon cubes, I made a richer tasting broth by boiling the bones and skin of a store bought rotisserie chicken for about 30 minutes. After removing the bones and skin from the pot of broth, I added the veggies, herbs and shredded rotisserie chicken. Because I was afraid that the uncooked noodles were going to absorb too much of the broth, I boiled the noodles separately in salted water until it was between uncooked and al dente. I had to add another 2 cups of water to the broth because the noodles absorbed more liquid as the soup simmered. I served the soup with warmed butter rolls.
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This is the first time I have ever made any type of noodle soup and it was easy. My family...