Canned chicken noodle vs homemade, no contest at all

I grew up on the canned stuff, salty broth and mushy noodles. Last Sunday I actually made stock from a rotisserie chicken, took about 3 hours total. The difference is unreal, the broth has actual body and the veggies still have crunch. Has anyone else switched and can't go back to the quick version?

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troyreed24d ago

Three hours on a Sunday for lunch is a lot to ask when the canned stuff takes four minutes. My wife made stock from a rotisserie bird back in January and yeah it was better, but not life changing better. The noodles still get soft if you look at them wrong, and now there's a whole pot of bones and carrot peels to deal with after. Sometimes a can and a microwave is just fine, nobody's writing a cookbook about it.

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