RECIPE: Melinda Lee's Chicken Noodle Soup
I posted here once regarding chicken soup (personally I don't care much for the noodle part), and while it is a no brainer, most appear to prepare it by using a whole chicken, taking the chicken out when poached, cooling and tearing into pieces to put back into the stock. This is how I made it, but I heard famed Melinda Lee (cooking guru) on the radio, trying to help a caller perfect her chicken soup, and the recipe she gave is on her website.
I never thought to use necks for the broth instead of the whole chicken.
Anyone else prepare it in this manner? Does it taste any different?
Here is a link that might be useful: Melinda Lee's Chicken Soup