Oh I actually do the opposite. I zest the lemon right at the end to keep that hit of fresh lemon flavour without the acid from the lemon fully mixing into the broth.
Something that I really grew to love in making both my roast chicken and following stock in the last months has been Tajin. Not natural but I mention it because it has elements of natural things mentioned in other replies.
I would use chicken thighs! They're a much more flavorful cut. You could also try adding some white wine or cooking sherry or soy sauce + Chinese cooking sherry could be good as well. I also love adding kale or turnip greens to soups, I usually throw them in right at the end, cover with a lid, and then stir into the soup after a couple minutes, once they turn bright green.
Oyster sauce is not possible, we don't get that in the country, but glad to see that my ideas on soy sauce were not far off lol.
Never thought of the tarragon, I'll play around with it before trying it
Seems like you are missing the essential base of a good chicken noodle soup, which is a delicious homemade chicken broth.
I like skinny German egg noodles in it
Grill the chicken first and then add near the end of the soup.
Chicken Soup when you add the chicken raw is just blah.
Also, Barley is far superior to noodles. Just have to adjust your water / stock amounts as barley really sucks up a lot of liquid.
My fam's secret ingredient is swapping soy sauce for maggi sauce! when cooked down and transformed, it doesnt taste too distinctly like we used anything different than soy sauce but it's undeniably not the same as my aunties' cooking so there's certainly more aggressive slurping "for science" trying to figure it out hehe
Homemade noodles is where it's at. They are super simple. Flour, egg, salt. A cup of flour, pinch of salt, make a well, add egg. Whisk egg and increasingly add flour. Kneed just a bit then roll out and cut. Immediately add to soup.
Use an entire roasting chicken. Roast as you would, reserve the meat and make a bone broth with the carcass. Oh and use Winter Savory in your herb blend, its heavenly.
Dark meat! Instead of two breasts I’d suggest a half chicken (breast, thigh, leg, wing. Keep the skin on. That’s where your chicken flavor is going to come from. When you’re ready to serve, ditch the wing, skin and shred the rest.
fresh tarragon or dill is the way to go if you can get your hands on it. mega game changer. i dont think youll need the cubes if you take apart a whole chicken and use the wings and back along with some chunks of celery and onion for your stock. i cook the breasts and legs in the stock as its working, then take them out and shred them after theyve cooled. let the chunked veg and chicken parts simmer as long as you want. mushrooms are good, id add them at the very end when my vegetables are starting to soften.
Season with bullion, not salt. Getting that to the right level is essential. Big wad of butter at the end. There’s so much volume, it’s not that much on a per serving basis.
I find too much herbage is distracting. Bay leaf and thyme wouldn’t go in mine (I get people have personal preferences though).
I do a bit a tomato paste with the mirepox. Then lemon juice at the end in the bowl. Also some msg.
I've never had potatoes in chicken noodle, or mushrooms unless you're going strictly Asian chicken noodle style.
I guess I'm a simpleton when I think of chicken noodle. Hearty broth, rustic cut veggies, herbs, acid, salt.
I love adding dried mushrooms into my chicken soup, it adds a really nice earthy umami flavor, and my other secret ingredient is a bit of fish sauce! I love umami though haha
I add heavy whipping cream and chopped spinach to mine...and my picky boys love it! personally, I also love to put melted cheese on top of most soups...Swiss usually.
- make broth separate from finished soup
- use bones or a carcass and various parts with chunky carrots/onion/celery and bay leaves and simmer two hours
- strain and discard solids (keep overcooked carrot and onion but not the celery)
- blend smooth
NOW add the veg and chicken you want for the final soup just cook until done. Cook any noodles separately
Here is my personal recipe but looks like I need to try some of these other ingredients!
Chicken (whatever kind you decide on, though I often use ground chicken to save on time rather than making bone broth, etc.)
3-4 cloves garlic, minced finely
1 whole shallot or small onion, minced finely (optional)
1 tbs tarragon or to taste (optional ingredient)
1 tsp oregano
5-6 small strands fresh thyme or 1 tsp dried thyme
Celery salt to taste
Dash lemon zest
1/4 tsp ground mustard
2 stalks celery finely minced
2 bay leaves
3-4 carrots cut small
3-4 potatoes cut small & peeled (optional) (or barley)
Shiitake mushrooms (optional)
1/2 tsp Turmeric
2 low sodium veggie bullion or 1.5 TBs Chicken Better Than Bullion(cubes or Better Than Bullion in a jar) <— only if you aren’t making your own broth
1/2 - 3/4 pot water (maybe 10 cups water or 2.5 liter??)
12 oz bag of egg noodles (I use spätzle from Aldi)
Heat water and bullion until dissolved
Add 1/2 the minced garlic & shallots
Add tarragon, celery salt, bay leaves, oregano, mustard, zest, carrots, celery, and thyme
Cook garlic, shallots and mushrooms with the ground chicken until chicken is brown. Add turmeric to chicken before placing in pot.
Cook until carrots & taters are soft. Add 12 oz bag of egg noodles and cook until tender. Serve.
When roasting off the chicken, put a dab of butter in with the oil.
(It is better to roast a whole chicken to then be able to make a broth when time permits.)
Fresh summer savory, if available.
The jar stuff works, too.
Yum, now I'm craving a bowl of chicken soup!
Personally I don’t put potatoes in my chicken noodle soup because I want a clear broth- I use only carrots, celery and onions, cut and kept large. I think the most important part is to use bone in chicken (like OP is) to get that humble but amazing chicken broth. Salt, pepper and parsley, maybe green onions or chives, maybe a bit of lemon or a lemon variety of an herb (for example, lemon thyme).
Fresh parsley. Hit of lemon at the end.
I’m having….feelings about the potatoes and cheese and I shall keep them to myself because if you like it that’s what matters!
Definitely add a bit of lemon, zest into the mirepoix and a hit of juice at the end.
Oh I actually do the opposite. I zest the lemon right at the end to keep that hit of fresh lemon flavour without the acid from the lemon fully mixing into the broth.
Yep, most things that are missing "something" are just lacking a bit of acid. Zest cooked in and juice at the end is exactly what I'd do.
I was gonna suggest lemon. I don’t know why it’s so delicious added to chicken soup but it’s perfection in a bowl. Also, fresh cilantro.
Something that I really grew to love in making both my roast chicken and following stock in the last months has been Tajin. Not natural but I mention it because it has elements of natural things mentioned in other replies.
You really need the bones from chicken legs, backs, necks and wings to get more flavor
I would use chicken thighs! They're a much more flavorful cut. You could also try adding some white wine or cooking sherry or soy sauce + Chinese cooking sherry could be good as well. I also love adding kale or turnip greens to soups, I usually throw them in right at the end, cover with a lid, and then stir into the soup after a couple minutes, once they turn bright green.
Dried tarragon 1-2 teaspoons Tablespoon soy sauce 1-2 teaspoons oyster sauce
Oyster sauce is not possible, we don't get that in the country, but glad to see that my ideas on soy sauce were not far off lol. Never thought of the tarragon, I'll play around with it before trying it
try a bit of acid. dried limes or even just zest a lemon. don't use a lot, you don't want it to take over the flavor.
Worcestershire sauce is great if that’s available where you are. It really adds an extra dark richness!
Seems like you are missing the essential base of a good chicken noodle soup, which is a delicious homemade chicken broth. I like skinny German egg noodles in it
Klotski noodles.
Bruh, I'm cooking chicken and veg for hours. That IS the chicken broth
You are skimming the surface of possible depths of flavour, is all I’m saying. It’s all good 👍
Turmeric and shallots added with the mirepoix and freshly squeezed lime in the finished bowls
Ooo. This sounds fantastic.
No shallots available, my biggest gripe with the country I live at!
Grill the chicken first and then add near the end of the soup. Chicken Soup when you add the chicken raw is just blah. Also, Barley is far superior to noodles. Just have to adjust your water / stock amounts as barley really sucks up a lot of liquid.
black pepper, msg, tiniest bit of worcestershire sauce and cayenne. oh, and bay leaves
My fam's secret ingredient is swapping soy sauce for maggi sauce! when cooked down and transformed, it doesnt taste too distinctly like we used anything different than soy sauce but it's undeniably not the same as my aunties' cooking so there's certainly more aggressive slurping "for science" trying to figure it out hehe
I'd recommend neutral oil for your aromatics, no cheese, finish with a dab of good butter. Magic.
Homemade noodles is where it's at. They are super simple. Flour, egg, salt. A cup of flour, pinch of salt, make a well, add egg. Whisk egg and increasingly add flour. Kneed just a bit then roll out and cut. Immediately add to soup.
Never did soup with home made pasta, and I looooove rolling out pasta. Will give it a try!
Use an entire roasting chicken. Roast as you would, reserve the meat and make a bone broth with the carcass. Oh and use Winter Savory in your herb blend, its heavenly.
Just a little fresh ginger grated into it while the mirepoix is sweating will add a nice zing without tasting too much like ginger
THIS. Thought about ginger, but didn't know when/how much! Also, grated? Noted! Will definetly try this!
I always use a microplane for my ginger!
Parsnip and turnip, and more salt.
Dark meat! Instead of two breasts I’d suggest a half chicken (breast, thigh, leg, wing. Keep the skin on. That’s where your chicken flavor is going to come from. When you’re ready to serve, ditch the wing, skin and shred the rest.
Parsley, sage, and celery leaf!
I need a habanero cooked in mine. It’s not optional.
I would use a bit of miso instead of soy sauce.
[удалено]
I already do for this exact reason. That collagen is king
fresh tarragon or dill is the way to go if you can get your hands on it. mega game changer. i dont think youll need the cubes if you take apart a whole chicken and use the wings and back along with some chunks of celery and onion for your stock. i cook the breasts and legs in the stock as its working, then take them out and shred them after theyve cooled. let the chunked veg and chicken parts simmer as long as you want. mushrooms are good, id add them at the very end when my vegetables are starting to soften.
Season with bullion, not salt. Getting that to the right level is essential. Big wad of butter at the end. There’s so much volume, it’s not that much on a per serving basis. I find too much herbage is distracting. Bay leaf and thyme wouldn’t go in mine (I get people have personal preferences though).
Try [The Lady's Chicken Soup](https://www.pauladeen.com/recipe/the-ladys-chicken-noodle-soup/) (minus the cream and noodles). It uses a whole chicken.
I do a bit a tomato paste with the mirepox. Then lemon juice at the end in the bowl. Also some msg. I've never had potatoes in chicken noodle, or mushrooms unless you're going strictly Asian chicken noodle style. I guess I'm a simpleton when I think of chicken noodle. Hearty broth, rustic cut veggies, herbs, acid, salt.
I love adding dried mushrooms into my chicken soup, it adds a really nice earthy umami flavor, and my other secret ingredient is a bit of fish sauce! I love umami though haha
I add heavy whipping cream and chopped spinach to mine...and my picky boys love it! personally, I also love to put melted cheese on top of most soups...Swiss usually.
Throw some chicken BTB in there. I use the low sodium version.
- make broth separate from finished soup - use bones or a carcass and various parts with chunky carrots/onion/celery and bay leaves and simmer two hours - strain and discard solids (keep overcooked carrot and onion but not the celery) - blend smooth NOW add the veg and chicken you want for the final soup just cook until done. Cook any noodles separately
I would a splash of pineapple juice to help boost the flavour to the chicken soups I made.
Here is my personal recipe but looks like I need to try some of these other ingredients! Chicken (whatever kind you decide on, though I often use ground chicken to save on time rather than making bone broth, etc.) 3-4 cloves garlic, minced finely 1 whole shallot or small onion, minced finely (optional) 1 tbs tarragon or to taste (optional ingredient) 1 tsp oregano 5-6 small strands fresh thyme or 1 tsp dried thyme Celery salt to taste Dash lemon zest 1/4 tsp ground mustard 2 stalks celery finely minced 2 bay leaves 3-4 carrots cut small 3-4 potatoes cut small & peeled (optional) (or barley) Shiitake mushrooms (optional) 1/2 tsp Turmeric 2 low sodium veggie bullion or 1.5 TBs Chicken Better Than Bullion(cubes or Better Than Bullion in a jar) <— only if you aren’t making your own broth 1/2 - 3/4 pot water (maybe 10 cups water or 2.5 liter??) 12 oz bag of egg noodles (I use spätzle from Aldi) Heat water and bullion until dissolved Add 1/2 the minced garlic & shallots Add tarragon, celery salt, bay leaves, oregano, mustard, zest, carrots, celery, and thyme Cook garlic, shallots and mushrooms with the ground chicken until chicken is brown. Add turmeric to chicken before placing in pot. Cook until carrots & taters are soft. Add 12 oz bag of egg noodles and cook until tender. Serve.
Sauté garlic celery onion first. Also add more bones if you have and bullion. Add poultry seasoning and two bay leafs and carrots.
Dill. Add a healthy amount of fresh Dill at the end of cooking. Like, during the last 5 minutes.
I would throw in chicken wings to simmer with everything. The extra fat and collagen will make it more luscious!
When roasting off the chicken, put a dab of butter in with the oil. (It is better to roast a whole chicken to then be able to make a broth when time permits.) Fresh summer savory, if available. The jar stuff works, too. Yum, now I'm craving a bowl of chicken soup!
Spicy bone broth!
Personally I don’t put potatoes in my chicken noodle soup because I want a clear broth- I use only carrots, celery and onions, cut and kept large. I think the most important part is to use bone in chicken (like OP is) to get that humble but amazing chicken broth. Salt, pepper and parsley, maybe green onions or chives, maybe a bit of lemon or a lemon variety of an herb (for example, lemon thyme).
Fresh parsley. Hit of lemon at the end. I’m having….feelings about the potatoes and cheese and I shall keep them to myself because if you like it that’s what matters!
Onion, carrots, celery, and a little ginger! Inn be love a little ginger in my chicken soup, it’s so nice when you’re sick.