This was excellent. I was pressed for time and didn't have the usual hours to cook my soup. I made several changes and they were great. I used 2 rotisserie chickens, about 2.5 lbs per, 12 cups of chicken stock plus 8 cups of water and 8 bullion. I had about 1.5 cup of celery and 1/2 of a medium onion. I added 3 cloves of garlic and probably 1 cup of carrots. I used 1 stick of butter and softened all veggies and garlic in it on medium low. I then added both chickens, whole, dissolved the bullion in water then added to pot, 2 bay leaves, 1tsp of oregano, 1tsp of poultry seasoning, 4tbs of fresh parsley, 1tbs of pepper, 1tsp of salt and 1tsp of basil. I added a small bag of frozen corn as well right here. I also used 16oz of egg noodles and with all that(which I added later), I probably could have used 1 more cup of chicken broth. I cooked on medium for 30 minutes to let it boil some then pulled the chicken out and turned the heat to medium high. Drop the egg noodles and then took all of the meat off of the bone. 8 minutes later I added the chicken and turned off the heat. PERFECT!! Thank you.
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This was excellent. I was pressed for time and didn't have the usual hours to cook my soup. I...