Creamy lemon chicken soup

One of my favorite things to do (and ultimately eat) is chicken soup. I love classic chicken noodle when I’m sick and I love chicken and dumplings when I’m seeking coziness, but really what I love is the hearty, savory base that is the chicken stock.

When I realized how easy it was to make your own, I quickly lost a taste for the store bought stuff. It’s just not good and it’s overly salty while lacking flavor. Personally, I just think it’s worth making or using salted water.

The best part about stock is that it requires chicken to make it, so you can have a homemade foundation AND you get to use the cooked meat in whatever you’re ultimately making.

So when I saw Foods of Jane shared a delicious-looking recipe for Creamy Lemon Chicken Noodle Soup, I was dying to make it — but with two important modifications and two suggestions:

• Make homemade stock from Alison Roman’s Chicken and Dumplings as your base, which creates a double batch of the FOJ soup.

• And as a result of making this stock, you’ll have beautifully browned chicken thighs to shred and use in the soup in lieu of rotisserie chicken.

• Since you’ll have chicken fat from the stock, use this with 1-2 TBS of butter for the roux, use 1/4 cup of flour and cook the raw taste out for 2-3 minutes.

• And finally, genuinely season to taste with salt, black pepper and lemon — don’t be shy about this, it takes a lot to season a whole pot of soup! Nothing is worse than a flat soup guys.

Overall, it’s an incredibly delicious and comforting soup. I love that it’s creamy, has noodles and of course, lemon.