Loved how simple this was. Used store bought rotisserie chicken, which I refrigerated ahead of time. Pulled off the cold meat, threw the leftover bone and skin in cheesecloth and threw all of it into the broth with the veggies. For the broth I just used 12 cups boiling water and 12 tsp chicken bouillon since I didn't have enough canned chicken broth. Also added 1 cup chopped carrot. Left out the salt until the end and added it to taste. Left out the cornstarch altogether. I tried it both ways, with and without, and in the end it tasted too much like canned soup when I added the cornstarch, in my opinion. I seasoned as some others suggested with garlic, pepper, parsley, bay leaves etc. Whatever sounded good. Also, while you could throw the pasta in with the rest of it towards the end, I wouldn't recommend it if you don't plan to eat it all in one sitting. If you try to reheat it, the pasta will have soaked up the broth and gets mushy and you might as well eat canned soup at that point. I use whatever spoon sized pasta I have on hand and it all tastes great either way. Since there are only two of us, I keep the cooked pasta separated and throw it in when I reheat it, so it's not soaking up the broth in the fridge. Very tasty and comforting when you feel a cold coming on, and not too difficult to make when you don't feel well. Thanks!
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Loved how simple this was. Used store bought rotisserie chicken, which I refrigerated ahead of...