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If you have followed ChefsOpinion for a while, you might be aware of my passion for soups, especially for chicken noodle soup, prepared any-which-way.
Without a doubt, the soup featured on this page is by far the best chicken noodle soup I have ever tasted.
The combination and the amount used of the special chicken and all the veggies, as well as the seasoning/aromatics and the six hours of cooking resulted in a heavenly broth, for which only the wide rice noodles and garden-fresh cilantro was needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight. 🙂
( The plate prepared for the original photo shoot already was all that – but then, the plate I prepared later on with all the “secondary cuts” (neck, wings and dark meat), which was originally not intended to be included in this post, was even better and “hit it out of the park” )  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Phở  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Chicken Soup  on  ChefsOpinion
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P.S.
To prepare the best tasting chicken broth, one must use “Suppen Huhn” (Boiling Fowl, which needs to simmer between three to six hours to be sufficiently tender for the meat to be enjoyed.
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And later on, the second helping looked like this :
(Originally, these photos were not intended to be published 🙂 
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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