CHICKEN NOODLE SOUP
up until now, i've been playing it safe; i've only been using ingredients that have been familiar to me- mostly korean ingredients that i grew up on. but as i walked down the produce aisle, i saw the freshest looking carrots and celery, lined up side-by-side, and thought- i must make chicken noodle soup.
the smallest thing can get me inspired; and when this happens, i have to see it to completion.
i knew cooking chicken noodle soup would require me to come out of my comfort zone and use herbs.
and i was ready.
if i want to broaden my repertoire of food i can cook, i can’t not learn how to use herbs.
so i looked up a few recipes to see what herbs were used for chicken noodle soup and i was surprised to see how much it varied from recipe to recipe. one even said that you can put an herb of your choice.
however, i was looking for a specific flavor- the familiar flavor of a classic chicken noodle soup you can get at a new york diner.
i needed to use thyme.
i also purchased some bay leaves.
the soup wasn't the greatest but i finally cooked with herbs (the non-typically asian kind)!
i didn't get lauren's stamp of approval but i don't think it was due to the misuse of the herbs. it just lacked overall flavor- which had more to do with the lack of salt.
and i'd definitely use fresh thyme next time. the dry thyme didn't soften.
looking forward to the next herb challenge.