My wife’s been sick this week and so I made some chicken noodle soup. My father in law, trying to be helpful, finished it up by tossing the noodles in with the rest of the soup to cook in the broth.
That saves dirtying a pot, but the noodles soak up a lot of the stock, leaving you with a super starchy dish with minimal liquid. By the time we ate, it was more goop than soup.
The next day we thought about pitching the leftovers, but instead tried blending it, noodles and all, then using that as a base in a new soup with fresh broth and…wow.
The blended soup base packed a powerful punch which, when balanced with more stock and fresh aromatics, created what might be the best chicken n
