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A comforting American chicken noodle soup with tender shredded chicken, curly egg noodles, and vegetables simmered in a clear, herb-scented broth. It is hearty enough for dinner yet light and restorative.
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Sweating the aromatics before adding broth builds a savory base, while gently simmering the chicken keeps it moist. Adding the noodles near the end prevents them from becoming overly soft.
Cool the soup promptly and refrigerate it in a covered container for up to 4 days. For best noodle texture, store noodles separately from the broth when possible.
Reheat gently in a saucepan over medium-low heat until steaming hot throughout, about 74°C if using a thermometer. Add a splash of broth or water if the noodles have absorbed too much liquid.
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A classic New England chowder with tender potatoes, smoky bacon, sweet onion, and briny clams in a creamy, delicately thickened broth. It is rich without being heavy and ready in about 45 minutes.
A deeply savory Tuscan bread soup layered with cannellini beans, cabbage, kale, and vegetables, then reheated for the characteristic thick, rustic texture.
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