My best friend had never seen anyone so excited over chicken noodle soup. I had just described (complete with wide eyes and hand gestures) the wonders and glories of this soup I made the previous night.
I had attempted chicken noodle soup a couples times before and was thoroughly disappointed. I don’t recall which recipe I used. It could very well be that I applied a short cut somewhere that compromised the flavor.
No doubt my rapture was due to the fact that this one turned out differently. This one turned out deliciously.
I used this recipe.
Instead of using 16 cups of broth, I used 8 cups with 3 drumsticks. I love veggies, so I used two medium onions, five carrots and five celery. Instead of sautéing mushrooms, I sautéed diced onions and garlic. Once the onions caramelized to a lovely brown, I squeezed on the lemon juice, then added the mixture into the pot. I used skinny egg noodles and boiled them separately. (I’ve found that when noodles are boiled in the soup they soak up the liquid and become flimsy…but I guess that only happens when you have leftovers.)
All images ©2012 Sriprae P. McDonald
(Can you tell that’s my favorite bowl? It’s been featured SO many times. 🙂 )