CHICKEN NOODLE SOUP

[JLK]

I MADE THE CHICKEN NOODLE SOUP FROM THE JAN/FEB ISSUE. I HAVEN'T EATEN IT YET BUT DID TASTE IT. IT SEEMS VERY BLAND. I THINK THIS MAY BE BECAUSE I USED BONELESS SKINLESS CHICKEN BREASTS INSTEAD OF BONE IN (ALL I HAD AROUND). DOES ANYONE HAVE ANY SUGGESTIONS ON HOW TO ADD SOME FLAVOR TO THIS?

[MrsReber]

The low sodium broth is a good idea. I also like to add some parmesan cheese to my chicken soup. It may sound strange, but the locatelli does add some flavor- if you like the taste of it, that is!

[Searcher]

I didn't see the recipe but when you reheat it try adding a cheesecloth bag (or use a teaball) with about 6 peppercorns, a few parsley stems, two or three branchs of fresh thyme or 1/2 teaspoon of dried, and celery leaves, if you have them. That might help. I'm not fond of garlic in soup but if you are, add two or three garlic cloves too in your packet. Tie with a string and remove before serving. Next time use chicken breasts with the bone and even the skin. You can remove the fat later when it's cooled. Both the skin and the bones give the soup a lot more flavor than the boned breasts. Often, when I make chicken soup, I'll add several chicken wings too and then strain those out. They always make the broth nice and rich.

[JLK]

THANKS FOR THE ADVICE. NEXT TIME I WILL KNOW TO USE THE BONE IN CHICKEN. BUT I GUESS THAT'S WHAT LEARNING TO COOK IS ALL ABOUT!

[Jewel]

If you didn't get the chickeny flavor from the bones, you may need to kick up that chicken flavor with some low-sodium chicken buillion or chicken base. Careful of the salt when adding! Taste it frequently. I also cannot make a good chicken soup following anyone else's recipe regarding spices, unless the recipe comes from one of the spice hounds here! If it calls for one clove of garlic, I figure even why bother? Same with a half teaspoon of black pepper or a quarter teaspoon of thyme. Jazz it up! If you have some spice blends there, pick one that would compliment the soup and sprinkle. Again, just be careful of salt. I use a lot of the Mrs. Dash Garlic & Herb Seasoning, and her Onion & Herb Seasoning. Both are salt-free, so I can sprinkle away! http://www.cookinglight.com/bbs/biggrin.gif

To me, chicken soup isn't chicken soup without thyme, garlic, onion, and lots of fresh black pepper. Dig around in your spice cabinet and find something you think would kick it up without overpowering it, or adding too much sodium! Good luck!