Fabulous basic chicken noodle soup. First I made a couple of small changes. I used 6 chicken breasts I boiled so I would have the broth and threw out the bones and skin after I had boiled them. (The bones and skin add to the flavor I believe. I added a bay leaf, 1/2 Tsp of sweet basil, 1/2 tsp fresh ground peppercorn, 1 cup frozen peas, more carrots (I used baby carrots for visual appeal and to make the soup "chunkier") and mashed two leftover potatoes to thicken and give this soup a delicious texture. (My boyfriend don't like a watery soup as much) It is also possible to add some mashed or food processed vegatables to the mix to add more veggies and hide them from "Non vegatable" eaters to give them more nutrition! For variety I add shitake mushrooms, white button mushrooms, white corn, a small amount of red peppers (to add to the soup visually and add a tiny amount of flavor), small amounts of frozen spinach torn into small pieces and and snow peas to make it a more gourmet delight. I add the mushrooms and snowpeas in the last 30 minutes of cooking and prepare them separately so they do not turn into mush. If you add a 1/2 cup (or less) of a nice sherry wine or a light white wine it really adds another dimension to the soup for special occasions. I have had rave reviews from both versions of this recipe and both are now are now permanently in my recipe box. I call this recipe my "starter" soup recipe for chicken soup.
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Fabulous basic chicken noodle soup. First I made a couple of small changes. I used 6 chicken...