THAT WAS GOOD! I had 2 large skinless chicken breasts and 2 thighs with skin in the fridge and decided to make this. I'm thinking that using an entire chicken probably would have given the broth more flavor, but this worked. Put the chicken in a soup pot and added cold water so that the chicken was immersed with about an inch or so of water over the chicken (figured it would boil off). Boiled the chicken for about 30 minutes. Used tongs and a meat thermometer to make sure the chicken was done (I'm a total novice). Put the chicken aside to cool and left the stock liquid in the pot. Basically followed #2 after that...added some peppercorns thyme and parsley without measuring..just a bit of each. Also added some salt..probably 2 tbsp. Did not add poultry seasoning or basil or bay leaves 'cause I didn't have them. The soup mix I used was Shore Lunch Chicken Soup mix that my wife bought at Whole Foods (I think). Once the vegies were about done (prob 30 more minutes), I added the chicken back and 1/2 box of Barilla Farfale noodles (the soup mix had noodles, but not enough). Let it simmer till the noodles were done..thats it..tasty and delicious..
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THAT WAS GOOD! I had 2 large skinless chicken breasts and 2 thighs with skin in the fridge and...