Recipe: Holy Grail Chicken Soup

“Holy Grail” should be an extremely rare title to give something, but this chicken soup recipe really deserves it.  I’ve made chicken soup numerous times before but have never tasted one quite so rich and full bodied as this one.  I took Bobby Flay’s recipe for making chicken stock from scratch by first roasting the chicken bones and used it for the base of my chicken noodle soup recipe that has been improved over the years by trial and error.  In this recipe I used mirin, a japanese white wine that is similar to sake.  It adds a subtle complexity to the dish that makes such a difference!  Using whole grain pasta instead of your traditional egg noodles is a super important modification too because the pasta continues to absorb the liquid once it’s finished cooking and I find that egg noodle gets soggy and gummy while whole grain pastas tend to hold up a firmer consistency over time. Continue reading “Recipe: Holy Grail Chicken Soup”