It’s definitely Chicken Noodle Soup season. Everyone here is sniffling or coughing and the best remedy is Chicken Noodle Soup. Full disclosure: Any warm liquids are likely to help break up nasal congestion, but drinking hot water just doesn’t sound as appealing.
My mom taught me to make her version of Chicken Noodle Soup and it’s really good. But I’ve stumbled onto some ways to add even more flavor to my mother’s recipe.
These are the best ways I discovered to up the flavor in your favorite cold remedy:
- Use homemade stock. Or at least use good broth. That means avoid those horrible bouillon cubes like they gave you that cold! Homemade stock is pretty easy to make if you have a whole day to boil chicken and vegetables. Check out celebrity chef Bobby Flay’s recipe on how to make chicken stock.
- Use bone-in chicken thighs. Chicken thighs are the most flavorful part of the chicken, and using the thigh meat, cooked with the bones in add a lot of flavor compared with boneless chicken breasts.
- Use fresh herbs, and more than one herb. Basil and parsley are traditional and a good combination.
- Brown your chicken first. If you’re using chicken thighs, remove the skin, leave the bones in and brown for three minutes on each side before boiling. The meat can still be a little pink in the middle. It will complete cooking in the broth. The browning adds a nice layer of flavor to the soup
- Don’t get crazy with the veggies. The only vegetables needed in this classic comfort food is celery, carrots and onion. Period.
The only other tip I have is to go easy on the salt. Broth, even lower-sodium ones, typically has enough salt so that you don’t need to add more. You can always add more salt later in the cooking process, so avoid the salt early on in the cooking.
Do you have any other tips to amp up your chicken noodle soup? Share in the comments.