Dec 18, 2008
I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different:
1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor.
2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces.
3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup.
One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.
—Holly K
