This is THE BEST version of a 'chicken noodel soup' that I've ever had. You'll never eat chicken and stars again after this; it's almost as easy as opening up a can. This is a light soup that I made healthier and easier on accident. It calls for making/frying up chicken meatballs. Instead, I used 2 chicken breasts cut into small pieces and browned in a little olive oil. I added a little minced garlic to the pan when cooking the chicken as well as seasoning them with salt, pepper, chili powder, and cumin. These are the same seasonings that were supposed to be in the meatballs. Also, for the actually soup base, I substituted dry powder ginger instead and it still came out great. For more flavor, I also think the chicken broth is a must instead of water (just be sure to use low sodium so that you can season it how you want). My only big complaint is that I didn't notice it was for only 2 people so I recommend doubling or tripling the batch. This is a left-over that wouldn't have stuck around for long.
Chicken Soup Recipe
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