The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Even though there was thyme and parsley, there was a lack of seasoning. There also seemed a lack of depth. If I were to do this again, I would not use boneless chicken breast. I would possibly use, meat from roasted split bone in chicken breast, chicken thighs or left over rotisserie chicken. It was certainly easy enough for a quick night soup.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?