Chicken Soup

Classic chicken soup, with the broth being the star of the show.

• Mirepoix of onion, carrot, celery, butter
• High quality chicken stock
• Options: Thyme, bay, parsley (added at the end), dried herbs, garlic, etc.
• Cooked shredded chicken breast (e.g. rotisserie chicken)
• Salt and pepper

Sweat the vegetables in butter. Add any aromatics to briefly saute if needed. Add chicken stock and herbs. Bring to simmer. Add chicken and season.

Chicken Noodle Soup: Separately, cook egg noodles and rinse well. Store separately and add to soup just before serving. Alternatively, add raw egg noodles while the soup simmers. Once cooked, finish the soup and serve.

TODO: Chicken soup with whole, raw chicken