I personally love to use an entire chicken for homemade broth when possible. Preferably high quality organic, pasture-raised, or grass-fed chicken. A good substitute would be tubetti or orzo pasta. Pasta – ditalini pasta is typically used in rustic Italian soups.See my detailed note in the recipe about the salt. Salt – it’s very important to season the soup well from the start since everything basically gets added in at the same time.Just make sure it’s low-sodium, otherwise, you’ll have to cut down on salt.
#MY RECIPES CHICKEN NOODLE SOUP PLUS#
Chicken Stock – I love using a combination of store chicken stock plus water to make a quick soup.Aromatics – dry bay leaves and fresh garlic.If using salted tomatoes cut down on salt. Canned Tomatoes – no salt diced tomatoes are what you want.Veggies – onions, celery, carrots, bell pepper, and potatoes.That way you’ll get the best flavor out of the chicken.
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I like to buy organic or pasture-raised chicken whenever I can. If you were going to splurge on anything in this recipe, splurge on good quality chicken. Chicken Thighs – you want bone-in-skin-on thighs.It does not get easier than that! Ingredients Basically, you load up your soup pot with all the ingredients and let your stovetop do all the work. The best part is that it’s a dump and go type of recipe. Made with chunky veggies, shredded chicken, and plenty of delicious homemade broth. It’s inspired by Carrabba’s Mama Mandola’s Chicken Soup Recipe.
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This Italian chicken soup recipe is somewhat in between.