The broth looks very jelly like after being in the fridge overnight
I have to admit that it was really troublesome to make. About 10 mins pre, 45 minutes roasting, 3 hours simmering … JUST for the broth. And then about another 20 minutes or so to make the chicken noodle soup proper. I was almost regretting it. I mean, if I were really sick, I’d collapse from waiting to eat this.
But after all that hassle and giving it a taste …
It was really really satisfyingly good. The best that I could describe it is that it tasted like the most flavourful chicken soup that you could make from a buillion but much more intense. And the fact that it’s made from scratch means that it has all the nutritional goodness without the chemical additives.
Very very nice … MmmMMmmMMmMmmm!!!
And I still have about 3 portions of broth waiting for me in the fridge! Hehehe!
Watch how to make the broth :
And then how to make the Chicken Noodle Soup :
Sidenote : In the first part where Chef John throws away the solid parts from the broth … I know it seems kind of wasteful, but throw it away! The meat is completely bleargh after all the flavours has been absorbed in the water. Laws of osmosis I suppose.