I have made this recipe a few times now and have followed suggestions regarding spices to add by other reviewers. The broth turned out wonderful each time though the first couple of times I only made soups with it. I liked the original version best for making other recipes with the chicken, except that I substituted dried parlsey for basil. After cooking it all day, I strained the vegetables and left the broth with the chicken in it in the refrigerator overnight. The next day, I skimmed the fat, cut up the meat and strained the broth through a sieve lined with a paper towel. Half of the broth will be used with some of the chicken in soup and I froze the other half to make the Oriental Shrimp Noodle soup, also on this site. I also made Angel's Chunky Chicken Salad and chicken burritos using Salsa Chicken Burrito filling, both recipes on this site, and both yummy. Four different meals from one recipe gives me a little variety, as I'm cooking for two. Thank you for sharing.
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I have made this recipe a few times now and have followed suggestions regarding spices to add...