Servings: four.
The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.
I wonder if Anna used homemade broth? Would love to see a newer, more specific review before I attempt this!
Even though there was thyme and parsley, there was a lack of seasoning. There also seemed a lack of depth. If I were to do this again, I would not use boneless chicken breast. I would possibly use, meat from roasted split bone in chicken breast, chicken thighs or left over rotisserie chicken. It was certainly easy enough for a quick night soup.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review