A good recipe, but in need of significant modifications. Using 1-1/2 tablespoons of salt is waaaaaaay too much and will cause your blood pressure to skyrocket! I used only a small dash of salt as the chicken stock already contained salt. Also, I didn't use all the cornstarch specified in this recipe. Instead, I slowly added the cornstarch mix to the soup and frequently taste tested the soup. Half of the cornstarch mix was more than ample and had the desired thickness. I think you would loose the flavor if all the cornstarch was added. There is no need for poultry seasoning if you marinate the chicken breasts for several hours ahead of time in a good spice rub like I did. For additional flavor, I added 3 cloves of minced garlic, 2 teaspoons of pepper and 3 bay leaves. As for the vegetables, I also added 4 small diced unpeeled red skinned potatoes and a bag of frozen sliced carrots. I precooked my noodles to an al dente texture and rinsed out the starch and added them at the very end. A great soup to have with home made or store bough biscuits in a can. Because of the alarming amount of salt and excessive amount of corn starch, this recipe only gets 3 stars from me.
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A good recipe, but in need of significant modifications. Using 1-1/2 tablespoons of salt is...