My original intent was just to make chicken stock and use the chicken for… something. I already had chicken, celery, carrots, and onions simmering in the pot. At some point, I looked up this recipe. I hadn’t sautéed the onions and celery like the recipe says too, I had just tossed them in. Because of that, there wasn’t a need for butter. For seasoning, I added fresh ground peppercorns (peppercorn medley by McCormick), ground sea salt, dried parsley, chicken granules (same thing as bouillon cubes but not in cubes), and this seasoning by McCormick called Pinch Perfect – Basil and Garlic. (Ingredient list for that says Garlic, Salt, Basil, and Tomato.) I did not add marjoram or a bay leaf. I used 12oz bag of noodles. I also mixed a little flour (about 2 teaspoons) in cool water and then stirred it to thicken it up a little. I chose to limit the amount of water so that there would be less broth and my little kids wouldn’t make a mess. This recipe was helpful and the directions worked really well. The kids loved it, my husband loved it, and I’m kind of a little sad there aren’t any leftovers.
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My original intent was just to make chicken stock and use the chicken for… something. I...