FOOD NEWS
14 Mistakes Everyone Makes With Chicken Noodle Soup
BY ELETTRA PAULETTO
Only Using White Meat
Chicken noodle soup is a timeless comfort food, but if you only add white meat to your soup, you’re missing out on the flavor of dark meat.
The legs, thighs, and wings — where most of the dark meat is — have most of the flavor, so ensure you use both white and dark meat or opt for all dark meat.
Neglecting the Broth
To ensure your soup's broth gets the central role it deserves, cut some of the stock with bone broth to add flavor and nutrition.
If you're using a boxed broth for your chicken noodle soup, you can always spruce up the broth with your own mirepoix of fresh onions, carrots, and celery.
Overcooked Noodles
Along with chicken, noodles are the main event of chicken noodle soup, but adding the pasta too soon can result in mushy, unappetizing noodles.
Noodles only take about 10 minutes to cook, so add them when you have about 10 minutes left. This way, they'll have enough time to soften without overcooking.
Neglecting Seasonings
When it comes to chicken noodle soup, seasoning is just as important as everything else, as is the type of seasoning that is chosen.
Cinnamon can add a woody, earthy sweetness, while fresh ginger can add a kick of spice. You can also try Ina Garten’s secret ingredient, saffron, for a warm flavor.
Forgoing Lemon Juice
When added to chicken noodle soup, lemon juice imparts a bright taste that contrasts with the rich broth, giving it a brighter taste profile.
For a balanced flavor, add about ¼ cup of lemon juice at the very end, after the heat is off, to ensure its bright zing doesn’t get overwhelmed.