Reader Comments on Chicken Soup: An International Favorite from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Mon, 08 Sep 2008 05:27:38 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/issues/2008-01/food/soup My chicken soup is made with two large cans of College Inn Chicken Broth, 3 medium Yukon Gold potatos diced 4 ribs of celery diced and one yellow onion diced. Add one thinly sliced carrot to the broth. I use two chicken breasts bonless and skinless, cut into a dice. I add a shake or two of garlic powder. The noodles are home made and are delicious. 1and3/4 flour 8 pats of softened butter, one extra large egg and a shake of dried dillweed. Use a fork to mix and then use your hands. Use extra flour if it is to sticky. Flour your counter, roll the ball of dough about 1/4 inch thick. Let it sit covered with a towel, use a sharp knife and cut to desired length and width. Once the broth and vegetables are tender drop the noodles into the boiling broth, test for doneness. I add finely chopped italian parsley just before serving. A crusty loaf of bread and sweet cream butter is all you need for a delicious bowl of soup. Yankee Publishing (rss@ypi.com) Tue, 19 Feb 2008 21:49:38 +0100