I loved this recipe for its simplicity but I did alter it a bit. First I boiled three thin chicken breasts for 30 minutes. I sauteed the carrots and celery in a quarter cup of butter. I used two carrots and three celery hearts. I put the celery leaves aside, chopped them up for later. After I sauteed the veggies, I doubled the amount of broth and used two containers of Swanson broth. I threw the carrots and celery in a pot with the broth along with the chopped celery leaves, added a pinch of salt, a pinch of ground pepper, a quarter teaspoon of oregano and a couple sprinkles of garlic powder. Brought that to a boil, added 10 oz of egg noodles and cooked that for 10 minutes covered.
While this was happening, I cut up the chicken that I had put aside into shredded cubes. Threw the chicken in at the very end and voila. I cannot put onions in my food which is a drag but my boyfriend loathes them so I deal lol. It came out delicious. My slider door was opening and the neighbor's cat was going nuts for the smell trying to get in haha. I will definitely make it again but I may even triple the broth or add less noodles as it was a very hearty soup.
Was this review helpful?
2 users found this review helpful
I loved this recipe for its simplicity but I did alter it a bit. First I boiled three thin...