In case you haven’t been following along, let me catch you up. On Wednesday we made a gorgeous roasted chicken broth
for the expressed purpose of making this soul-warming soup. Here, we
used that wonderfully flavorful broth to complete the recipe, and let me
tell you, it was incredible.
You
know how much I hate to complicate a recipe, and I'll always err on the
side of too few ingredients vs. too many, so when I make this chicken
noodle soup it’s a constant battle to not add other “stuff.”
Not
that’s there’s anything wrong with stuff, per se, but if properly made,
this soup is just too amazing in its pure and natural state for any
distracting, supercilious additions. By the way, a little advice to you
young up-and-coming food bloggers; never use “per se,” and
“supercilious” in the same sentence.
Yes,
other than the mirepoix, and a tiny pinch of fresh thyme, the rest of
this soup is basically chicken and noodles. Speaking of the noodles, I’m
hoping you go with the wide ones I used. I was only half-kidding about
this soup being a meditation, and egg noodle wrestling is half the fun.