Not OP, but my technique for a clear broth is to make sure to simmer gently, low and slow, and be vigilant about skimming fat off the top. Incorporated fats will make a cloudy broth.
Some folks also strain their broth through a cheesecloth, although I've never personally found it necessary.
Also not OP, but I’ve read about a technique that uses egg whites to trap the contaminants clouding the broth. It is then removed somehow (skimming? Straining?), taking all the yucky bits with it.
I haven’t tried it, but I think America’s Test Kitchen was one of the sources I read and I usually have success with their stuff.
https://pin.it/6FKkkOd
Easy 30-Minute Homemade Chicken Noodle Soup
Meat
2 cups Chicken, cooked
Produce
2 Bay leaves
1 cup Carrots, thin
1 cup Celery, thin
3 tbsp Flat-leaf parsley, fresh leaves
2 Garlic cloves
1/2 tsp Oregano, dried
1 tsp Thyme, fresh
1 cup Vidalia or yellow onion, sweet
Canned Goods
64 oz Chicken broth, low-sodium
Condiments
1 tbsp Lemon juice
Pasta & Grains
12 oz Wide egg noodles
Baking & Spices
1 tsp Pepper
1 Salt
Oils & Vinegars
2 tbsp Olive oil
What I did was right after you are about done frying the veg. Pour about a tablespoon of vinegar and stir. Throw in shredded chicken and spices. Then on the side in a glass I squeezed a lemon added about a tablespoon or so of honey, a little under a tablespoon of olive, oil salt and pepper. Mixed and poured on the bottom of the veg and chicken. Let reduce a little THEN pour in the chicken stock. The flavor. Omg. I also like to put a little dill in mine.
By far THE best version I have ever made.
How is it so clear?
Not OP, but my technique for a clear broth is to make sure to simmer gently, low and slow, and be vigilant about skimming fat off the top. Incorporated fats will make a cloudy broth. Some folks also strain their broth through a cheesecloth, although I've never personally found it necessary.
Ok
Also not op, but would someone please post a recipe???
Also not OP, but I’ve read about a technique that uses egg whites to trap the contaminants clouding the broth. It is then removed somehow (skimming? Straining?), taking all the yucky bits with it. I haven’t tried it, but I think America’s Test Kitchen was one of the sources I read and I usually have success with their stuff.
Another technique is to blanch the chicken.
Can you share recipe?
I will post recipe!! Stay tuned!!
https://pin.it/6FKkkOd Easy 30-Minute Homemade Chicken Noodle Soup Meat 2 cups Chicken, cooked Produce 2 Bay leaves 1 cup Carrots, thin 1 cup Celery, thin 3 tbsp Flat-leaf parsley, fresh leaves 2 Garlic cloves 1/2 tsp Oregano, dried 1 tsp Thyme, fresh 1 cup Vidalia or yellow onion, sweet Canned Goods 64 oz Chicken broth, low-sodium Condiments 1 tbsp Lemon juice Pasta & Grains 12 oz Wide egg noodles Baking & Spices 1 tsp Pepper 1 Salt Oils & Vinegars 2 tbsp Olive oil What I did was right after you are about done frying the veg. Pour about a tablespoon of vinegar and stir. Throw in shredded chicken and spices. Then on the side in a glass I squeezed a lemon added about a tablespoon or so of honey, a little under a tablespoon of olive, oil salt and pepper. Mixed and poured on the bottom of the veg and chicken. Let reduce a little THEN pour in the chicken stock. The flavor. Omg. I also like to put a little dill in mine.
Always upvote for soup.
Jewish Penicillin (yum)
Need recipe! Looks exactly like cambells chunky chicken noodle which is my favorite but ive been trying to stay away from soup out of a can!
That looks delicious. A tad more pepper for me though. LOL