chicken noodle soup recipe noodle question

[TwinbrookNine]

I always cook noodles separately. That way I can regulate how much I want in each bowl of soup, and they are always cooked to my specs.

The real question is how to boil thighs such that the vessels don't burst and put nasty tasting (and gross looking) blood into the meat. I never had this problem 20+ years ago, but it happens almost always these days.

[Jkgourmet]

Originally Posted by nmnita

Made it last night, almost the same but I didn't have any bay leaf, believe it or not. I did add a couple very small, hot, asian red peppers, finely ground and I added the noodles the last hour. Oh my, was the soup good. I will use the recipe again and again this winter.

Yep, it's my basic chicken soup recipe. We add sriracha quite often and scallions quite often!

[Jkgourmet]

Originally Posted by TwinbrookNine

I always cook noodles separately. That way I can regulate how much I want in each bowl of soup, and they are always cooked to my specs.

The real question is how to boil thighs such that the vessels don't burst and put nasty tasting (and gross looking) blood into the meat. I never had this problem 20+ years ago, but it happens almost always these days.

The 'trick' with the bones is that you don't ever let the water/broth come to a full boil with the bones in there. There might be a bit of junk to skim off the top, but not much.