Because of its light, nourishing broth, chicken noodle soup is often recommended for minor illnesses
Chicken noodle soup with dumplings is a traditional comfort food in a number of different international cuisines. It's normally a homemade dish, containing simple ingredients that are available globally. As a result, versions of it appear in Southeast Asian and Chinese cooking that are surprisingly similar to the ones we serve at home. The basic ingredients and flavors vary very little from culture to culture, except for the different spices and herbs used to enliven the dish.
Salt and Pepper
A vital component to virtually every savory dish, the use of salt and pepper helps strengthen flavors and bring them to the forefront. Always use high quality sea or kosher salt, and season at each cooking stage, tasting at every point. If you can actually taste salt, then you have added too much. Add some water to balance it out. Finely ground white pepper is best for light broths such as chicken noodle soup as it dissipates evenly and doesn't discolor the soup. Celery salt is another common addition in place of regular salt, and is particularly good if your soup contains celery.
Herbs
Since the prominent flavor in the soup comes from the chicken, aim to use fresh or dried herbs that complement poultry. Tarragon, sage, bay, rosemary and thyme are ideal herbs for chicken noodle soup. They're robust and savory, without being overly floral. If you're using dried herbs, add them early in the cooking process when the chicken is first added to the broth. This will give them time to break down and infuse the rest of the soup. If you have fresh herbs, add them right at the end of cooking, just before serving, in order to preserve the fresh flavor. A mixture of both is ideal.
The Broth
If you use a stock cube, powder or bouillon to create your broth, then many of the seasonings will be included, and you need only add salt and pepper to taste before adding the rest of the ingredients. If using a meat stock, and a mirepoix of vegetables, add a bouquet garni to infuse the broth throughout cooking. The tied bundle of herbs can then be easily lifted out before serving. A bouquet garni is a practical way to add flavors that would otherwise interfere with the appearance or texture of your soup. These might include cardamon, lemongrass, star anise, cloves and fenugreek or coriander seeds. When using seeds and pods such as these, tie them in a cheesecloth sack to keep them all together in the broth.
Dumplings
Herbs and seasonings can be mixed through the dough prior to cooking. Try to match and mirror the herbs and seasonings used in your soup in order to marry the flavors together. If you used a large portion of thyme and small pinch of sage in your soup, use similar proportions in your dumplings. Dry herbs and powdered spices are best for use in dumpling batter, as adding too much liquid can cause them to break down. Powdered ginger adds a light, spicy note, and can contribute to the soup's medicinal reputation. Ginger is often used to treat colds and sore throats.
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