This recipe is fabulous! Like most others, I did make a few changes. Lacking time to make the noodles, I used store-bought bowties. For the vegetables, I used the recommended onions, carrots, and garlic, and added leeks for extra flavor. I made my own stock using boneless skinless chicken breasts simmering in water with extra chopped carrots, celery, onions, leeks, and garlic. The veggies and separate stock only needed to simmer for about 90 minutes to soften and cook; I combined them with the uncooked pasta, 1/2 teaspoon of ground black pepper and 1 teaspoon of garlic salt, plus a tablespoon of dried parsley and two bay leaves. I brought the whole thing to a boil and then reduced the heat to low, and let it simmer, covered, for about 30 minutes. The end results were amazing. Next time I'll definitely make my own noodles or dumplings, but with a few minor time-saving alterations, this recipe is a winner! Will definitely make again--thanks, LaDonna!
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This recipe is fabulous! Like most others, I did make a few changes. Lacking time to make the...