We’re big fans of chicken noodle soup around here. I’m not talking about the canned kind (not that there’s anything wrong with that), but I prefer my noodles to be al dente (i.e., cooked to the point where there’s just a little bit of firmness), and there’s just no way a canned or jarred chicken noodle soup can keep those noodles firm enough for my liking.
Instead, I make a really easy chicken noodle soup from “scratch” every once in awhile. I think of chicken soup as the ultimate comfort food — it lifts the grayest days and is just a warm hug in a bowl. Today’s version is a green curry chicken noodle soup is a variation that I started making not too long ago, and it’s proved to be a family favorite.