I made this recipe, and it did get very good reviews from my family. There were, however, a couple of things that I changed: I used the suggestion in previous reviews, and went with the whole rotisserie chicken. I dropped that into the broth, and let it cook for about 15 mins. I would let it go for even longer next time, more like 45 mins. Also, I used all reduced sodium broth. I prefer to season as I go, and using reduced sodium allows me to salt to my liking. We added more celery and carrots to the pot than recommended, as well as potatoes and just half a chopped onion (we like mucho veggies). I used just the meat from the rotisserie, and added it just before eating. The two breasts and what was left of the dark meat was more than enough for our soups for the next couple of days. Also, I recommend cooking the noodles (we use broad No Yolks noodles) and add them at the same time as the chicken. This way, you avoid gritty or mushy noodles. No one likes a mushy noodle! This was a great base recipe, and I definately will make it again.
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