Homemade Chicken Noodle Soup
By Jordan Lee ·
Homemade chicken noodle soup is my cold-night default. The broth gets better if you simmer the bones or a leftover carcass, but boneless thighs still make a solid pot in under an hour. Skim the foam in the first 10 minutes so the liquid stays clear. I add noodles near the end; leave them in too long and they drink the broth dry. Carrots should be tender but not mushy when you bite. My pan of soup once tasted flat until I remembered a squeeze of lemon at the end. Salt in stages. Taste after the chicken cooks, then again after the noodles soften. That second check saves you from a bland bowl.
Ingredients
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Large soup pot Cutting board Knife Ladle
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