What I liked about this recipe is that it seemed to have the right combination of broth-to-chicken-to-noodles. However, I really changed the recipe. I took the meat off a rotisserie chicken and simmered the "remains" for 30 minutes in two cartons of chicken broth and with two bay leaves. I strained the broth from that, then added extra broth to make the 12 cups. I put in lots of extras--two carrots shredded on a box grater, 1 clove of diced garlic, 1 tsp. of thyme, 1/2 tsp. of marjoram, 1/2 tsp. of oregeno, some paprika and a sprinkling of pepper. I did add salt since I used low-sodium broth. I like the idea of thickening the soup, but it wasn't clear to me if the cornstarch thickened it that much. When all was said and done, the soup was very good, but still lacking something. I sprinkled more pepper in and that did the trick--delicious! So I'll probably be using this recipe in the future as a basis, but will still tinker around with the spices.
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