While the noodles cook, I take two forks and shred the cooled chicken breast. I love this part—it’s so satisfying to see the tender strands pile up. Once the noodles are done, I turn off the heat. I remove and discard the bay leaves (I always count them in and count them out so I don’t miss one!). Finally, I stir all of that beautiful shredded chicken back into the pot. I give the soup a final taste and adjust the seasoning with a little more salt and pepper if it needs it. The soup is now ready to ladle into deep, warm bowls.
Pro Tips for Best Results
For the most flavorful broth, I often use a combination of broth and water. If I have them, I’ll use 6 cups of broth and 4 cups of water with 2-3 tablespoons of better-than-bouillon paste. I tested this three different ways (all broth, broth/water, and all water + bouillon), and the broth/water with a bit of concentrated paste gave the most well-rounded, “restaurant-quality” depth without being overpowering.
Don’t overcook the noodles in the soup! They will continue to soak up broth as the soup sits. If you know you’ll have leftovers, consider cooking the noodles separately and adding them to each bowl when you serve it. This prevents the noodles from becoming bloated and mushy in your stored soup. I learned this tip after a batch of leftover soup turned into chicken noodle porridge.
Let the soup rest for 10-15 minutes after you’ve finished it, before serving. This allows the flavors to meld together beautifully and gives the chicken and noodles time to soak up a little more of that wonderful broth. The difference in flavor between just-done and rested soup is remarkable.
Common Mistakes to Avoid
My first time, I boiled the soup aggressively with the chicken in it. This made the chicken tough and rubbery and clouded the broth. A gentle, steady simmer is key for clear broth and tender meat. If the pot is at a rolling boil, turn it down!(See the next page below to continue…)