This recipe had mixed results for me. I made it exactly as written, using chicken breasts for the meat, and canola oil for the vegetable oil.
But I was skeptical of 8 cups of water sufficing for boiling for 1 hour and 20 minutes, so I had the pot on a very low boil, or maybe simmer. Even then, the soup wound up extra chunky. Worse, I thought that what liquid remained, was weak and not very flavorful - I would have added 1 or more bouillon cubes, had I known. Worse yet, when I had leftovers the next day, almost all of the liquid had been absorbed (presumably into the pasta).
The chicken/veggies/pasta/spices tasted nice, per se, for a simple chicken soup, but I thought the addition of a whole pound of pasta was overkill. Not to mention penne being pretty unusual in a "chicken soup". Overall, this recipe just didn't work very well for me.
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This recipe had mixed results for me. I made it exactly as written, using chicken breasts for...