I use this as a "base" recipe for my chicken noodle soup. The first time I made this, I followed this recipe exactly as written. It was way too salty for our taste, and too thick with the cornstarch.
The changes I made are that I tend to cook chicken in a skillet with some dried herbs before adding it to the soup, then boil 8 cups low sodium broth, 4 cups water and add about twice the amount of the listed veggies. I will say that this is primarily for dietary reasons, but as I said I don't like too much salt to dominate in a dish.
My biggest advice with this recipe is to definitely watch the salt, if you add any at all considering most prepackaged broths have a lot of sodium (even low sodium products) and omit the cornstarch. This doesn't just make it a healthier dish, but it makes it taste better.
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I use this as a "base" recipe for my chicken noodle soup. The first time I made this, I...