The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months. For another recipe that uses egg noodles, see our easy parmesan buttered noodles. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. As for the noodles, you can use whatever you love.For the herbs at the end, try fresh chives for a mild onion flavor. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Herbs are a must in this soup - we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth.You can use both cuts of chicken, but thighs will produce better soup. Chicken breast doesn’t tenderize and stays firm in the soup. Chicken thighs become tender and soft in the soup - similar to how the chicken turns out in our recipe for shredded chicken. Chicken soup is better when made with darker meat. For the best chicken soup, I use chicken thighs.Fish sauce is a major ingredient in our Pho soup recipe. It may seem odd, but whenever we’re tasting something and it’s just missing that something something, a small dash of fish sauce fixes it. If the flavor doesn’t pop, add a bit more salt. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. When it comes to soups, season early and check the seasoning often. In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe’s. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too). When reaching for store-bought broth, we go for low-sodium. While I wish we had homemade chicken broth in our freezer all the time, we don’t. ![]()
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