With a few tweaks, this was hands down the best chicken noodle soup I have ever eaten. My changes were: Saute the onions and celery with GARLIC in 2T butter until lightly golden, then add in the broth. Add 1T butter, black pepper, dried basil, and just a dash of cayenne pepper to the broth. When the broth is boiling, add in a whole cooked rotisserie chicken you pick up from the store. Cover and let simmer for 5-10 minutes. Remove the chicken and take the meat off the bone, shredding to the consistency you like. Meanwhile, add the egg noodles directly to the broth. There's no need to cook them separately. When the noodles are close to being done, add in the shredded chicken and chopped green onions. Let boil until heated through and the egg noodles are done. This was seriously delicious. I didn't have poultry seasoning on hand, so I'm not sure what I was missing with that flavor. The rotisserie chicken gave it plenty of flavor, though. I also used low-sodium chicken broth and did not add ANY extra salt.
Was this review helpful?
54 users found this review helpful
With a few tweaks, this was hands down the best chicken noodle soup I have ever eaten. My...