This comfort food classic is just as flavorful and soul-satisfying as Grandma’s chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
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LOVED this recipe – and everyone in my family felt the same. I used gluten free noodles and I had thighs with skin on so, I used them and took the skin off after they were cooked. I will be making this recipe on a regular basis!!
Made this recipe, no bouillon cube. Used vermicelli rice noodles, which turned out lovely and light. I found it quite bland so added extra water and some powdered French onion soup. The rest of the family enjoyed it as it was. Overall, very successful dinner, thank you.
I brown the chicken along with the sofrito veggies. Then proceed with the added liquid etc. Adds a good depth of flavor. This is my go-to method for any chicken or beef stews, soups, pot roast.
Hi, I must say it is the best chicken noodle soup I have had, I only had chicken drum stick in my freezer but really it doesn’t matter you can use any type of chicken, I have made it twice now love it and thank you
I make this about every 2 weeks. My favorite veggies are broccoli and corn as I like the yellow and green colors. I have tried spinach and don’t like the mouth feel. I have tried various pastas and have chosen Fusilli as my favorite. I use both boneless breasts and thighs. I add Itailian seasoning and pepper. I start off with bacon. I have been looking for a recipe like this for years. I will make this for the rest of my life. Thanks.