I'm not very suave at making my own. Most stuff I've tried out of the can is just dried out cubes of buzzard and a few carrots that remind me of tossing. Any pointers? Thanks from a fellow not feeling to well.
Mine is similar but after I take the chicken skin off I add them to the pot for 30 minutes to add the chicken fat flavor to the soup. I also add some garlic, carmelized onion, celery and a couple of handfuls of uncooked rice to mine.EliteElectric said:
chop some celery and carrot, chop some boneless skinless thighs and brown them in a dutch oven or large pot, add garlic season salt and bay leaf, pour 2 qts of chiken stock in and let cook for 30-45 minutes then add the noodles. It's really that simple.