Everything Is Optional Chicken Noodle Soup

1 . Stage

In a medium pot, heat broth with mushrooms and bring to a simmer. Remove from heat and set aside to let mushrooms fully rehydrate.

2 . Stage

Meanwhile, in a large skillet or pot over medium heat, heat oil. Season chicken with salt and place in skillet in a single layer. Cook, flipping occasionally, until skin is golden on all sides and chicken reaches an internal temperature of 165°, 10 to 12 minutes. Transfer chicken to a plate and set aside.

3 . Stage

To pot, add garlic, ginger, green onions, carrots, broccoli, and corn. Cook, stirring, until vegetables are tender and lightly caramelized, about 8 minutes.

4 . Stage

Remove mushrooms from broth and slice thinly. Add broth and mushrooms to vegetable mixture, scraping with a wooden spoon to release fond from the bottom of the pot. Bring to a simmer.

5 . Stage

Meanwhile, shred chicken into bite-sized strips, then add to pot. (Reserve bones to make stock!) Add noodles to pot and cook until al dente.

6 . Stage

Serve with fresh herbs, a swipe of freshly grated garlic, a drizzle of chili oil, and some pickled jalapeños, if desired.