Originally Posted by SkiAdcock

I bought onion powder. Since corky said the powder could be strong I went w/ 1/2 of what was recommended. Learned a few things.

If one is sauteing (aka, carrots, celery, minced garlic, bell peppers), add the onion powder towards the end. I added everything together at the beginning & the powder started burning a bit/stuck to bottom of pot. I added a tad more olive oil. But then had to take the pot off the burner when i realized I forgot to buy rotisserie chicken when I was getting the onion powder. Luckily I had some frozen in the freezer that was already cut up for soup. Quick defrost & then cooked the chicken.

Then back to making the soup normally. Finish the saute, add the broth, chicken, egg noodles & bay leaf & finish cooking. It actually turned out pretty decent, although a slightly different flavor than I was expecting. I don't think that was due to the onion powder, but more due to the bay leaf (which was removed when the soup was finished). I'm wondering if the onion powder was even needed.

So, if using onion powder don't toss it in at the beginning if sauteing, the soup doesn't really need rotisserie chicken if one has chicken breasts cut/up ready, & maybe leave out the bay leaf. Also cut the recipe in half (for me). I followed the recipe ingredients pretty much according to the recipe & I have a LOT of soup left over. I think it would freeze though right, if I wanted to have some later? I don't think I could eat chicken noodle soup 5 days in a row.

Cheers.