Grandma's Chicken Noodle Soup
Great Chicken Noodle Soup BASE recipe and for that I give it 4 stars, because it basically makes it full proof GOOD! I've made this about 6 times for my entire family over this winter. I am actually enjoying a bowl right now! We never knew about using corn starch to thicken soup until this recipe. If you are using homemade chicken broth that you get from boiling your chicken then I do somewhat agree on the salt proportions!! But not for store bought chicken broth. I'd say omit most of the extra salt entirely. Also, no need to cook the egg noodles separately, I throw them in the same pot and they cook in 9 minutes.
I always add about 5-8 different types of veggies depending what I have on hand, the ones I've tried and have worked deliciously are
(potatoes,carrots,celery,zucchini,mushroom,eggplant,tomato,onion,red bell pepper, asparagus tips) I try to sneak in as many!! The ones that HAVE NOT WORKED WELL (cabbage, brussel's sprouts and broccoli). I guess I got too ambitious.
As for taste, herbs and such I added:
thyme, basil, bay leaves, parsley, granulated garlic powder, paprika, crushed red pepper flakes, and seasoned salt and black pepper.
Solid healthy meal every time!!
6 users found this review helpful
Feb. 26, 2014