I boiled the noodles in 12 cups of water, removed them with a slotted spoon, and then used the same pasta water to boil a chicken with chunks of celery, carrots, onion, and garlic for 1 1/2 hr. I removed the chicken to cool, then strained the water to use as a base for my chicken broth. I then proceeded to follow the recipe as written, using only 1/2 tsp poultry seasoning (my preference), adding carrots, and adjusting the salt to taste. I only had medium noodles, but felt wide noodles would have held up better. This is a true classic, comforting soup that has now become my go-to chicken noodle soup!
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I boiled the noodles in 12 cups of water, removed them with a slotted spoon, and then used the...