Saturday, November 19, 2011

Roasted-Chicken Noodle Soup, a Recipe from Cooking Light

With the usual variations by yours truly, since actually entirely following a recipe 100% is, well, not terribly likely. It was a definite hit, though, and I will be making it again, possibly as Turkey Noodle Soup, given the upcoming.

Things I did differently:

Cooked the chicken in a little olive oil in another pan since we didn't have leftover chicken.

Did not add the milk; not everyone here likes cream soup. The broth needed a little something more, so I added a little white wine instead (approximately 1/4 cup)

Added a little basil. We have fresh basil. Basil is good.

Used less potato--about 2 cups instead of 4. Just 'cause.

We don't have a Dutch oven, so I cooked the vegetables in a little olive oil in a deep pan, added the flour, and then one cup of broth & then put them with the rest of the broth and the cut up chicken in a soup pan.

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