![]() ![]() I have a few secret tips up my sleeve for this! Flavour wise, it is a small compromise from my “ultimate” version given it takes less than half the time. Then there’s this one which I make using bone in chicken pieces, simmered until the meat is tender enough to shred to make a killer broth. My quickie version is the one I make the least which is made using pre-cooked shredded chicken and big flavour boosts for the soup broth. □ (Update: here it is, including a recipe video!) My “ultimate” version is made using a whole chicken to make a full blown homemade chicken stock base for the soup. I actually have 3 chicken vegetable noodle soups in my repertoire. But when it’s 40C/104F one day then 24C/75F the next, it sure feels like it! □ OK, maybe “winter-like” is a slight exaggeration. It might be in the middle of summer here in Sydney but the weather is swinging from heat waves to winter-like from day to day, so it was certainly no hardship to move from the barbecued Miso Marinated Side of Salmon I shared last Friday to this soup! I received an email from a reader asking me to share my chicken noodle soup. Filling, nourishing and can’t-stop-eating it delicious! Comfort food central! With my little tricks for extra flavour in the soup, you can make an easy Chicken Noodle Soup midweek that tastes like you made it with a full blown homemade chicken broth / stock from scratch using a whole chicken. ![]()
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