FOOD NEWS
How David Chang Puts More Natural Flavor In Chicken Noodle Soup
BY KAREN HART
To keep your homemade chicken noodle soup from tasting bland, follow Chef David Chang’s advice and use rotisserie chicken bones that still have a little meat on them.
By adding this extra meat to the mix, Chang transforms his stock into a rich and hearty broth that provides the perfect base for a tasty chicken noodle soup.
Whether you make the broth in a slow cooker, pot, or pressure cooker, strain the liquid and chicken and continue heating. Add noodles, veggies, and shredded chicken as it cooks.
Try using rice noodles or add fish sauce, star anise, and ginger to turn this dish into phở gà. Store extra broth for up to a week in the fridge or three months in the freezer.