A Tuesday in March, it’s still cold outside and you really have no desire to start something complicated. This is exactly the right time for this soup. Thirty minutes, one pot, and everyone at the table goes silent.
Ingredients :
- Store-bought rotisserie chicken — The only real shortcut in this recipe. Shred the breasts and thighs by hand — two minutes, and the pieces are irregular, which is much better than perfectly neat cubes. Two cups represent about half of a medium chicken.
- Wide egg noodles — Not soup vermicelli. Real wide, thick noodles that hold up during cooking and keep a slight bite. If you can’t find egg noodles, broken tagliatelle work very well.
- Heavy liquid cream — No low-fat versions here. The fat is what creates that pearly veil in the broth. We add it off the heat to prevent it from splitting.
- Fresh thyme sprigs — Whole sprigs that are removed at the end of cooking. Dried thyme works, but it gives a slightly dusty aftertaste. With fresh, you get something floral and slightly lemony that really changes the result.
