I made this soup for the first time tonight, and my husband and I loved it. I used the recommended 3 quarts of water, and it wasn't too liquidy at all. In fact, I ended up adding more water before reheating the soup for supper. While the stock was heating up, I cut up raw chicken breasts, added frozen peas, along with the carrots, celery and onion. I then added black pepper, basil, and oregano. Since bouillon was already added, I saw no reason the add more salt. I cooked the soup for 20 minutes, then added the egg noodles, and cooked another 15 min. I made the soup in the morning, and just needed to reheat later on for supper. We had corn muffins and a salad with it. It was the perfect meal for a rainy day. My husband had two bowls, and there is plenty for tomorrow night too. This will be a go to chicken soup recipe.
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I made this soup for the first time tonight, and my husband and I loved it. I used the...