Homemade chicken broth is the foundation for chicken noodle soup. Just simmer it with some diced carrots and celery and add cooked noodles and youre done. One taste and youll never go back to canned.
For the complete article & recipe, go to:
http://www.missoulian.com/lifestyles/food-and-cooking/article_c824f210-3c7f-1...
@hshello When I make chicken soup, sometimes I take the skin off the onion and sometimes I don't. The skin can add an appealing color if the chicken hasn't been browned. If I make a soup from roasted chicken bones, I automatically get the brown color I like, so I leave the onion skin off.
gregpatent 8 months ago
i'm just curious, why didn't you take over the skin of onion when you put everything in the pot.
hshello 8 months ago