Grandma Style Chicken Noodle Soup

Page 87

| Course Type: Soups and Stews

(1 review)

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Recipe Review

I wasn't feeling well, nasty cold so decided to try this soup. I didn't have all ingredients on hand so I had to do some subs. Here they are:
Instead of a whole chicken I used two boneless skinless breasts, and two bone in legs and one bone in thigh. I had made the Brick Cornish hens from this book a couple weeks ago and froze the back, necks, and wing tips as suggested just for this soup, so I threw those in too when making the broth.
I didn't have dried egg noodles but had some frozen egg noodles so I used those instead.

The soup turned out delicious despite my subs but I'm sure it would have been even better had I had more bones to simmer in the broth after removing the chicken from the bones after it was done.

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