"The soup from the restaurant across the street tastes like maybe the broth starts out with a little chicken base or bouillon, but after several hours of letting bone-in chicken pieces, carrots, potatoes, and yuca hang out with it in the steam table, that broth is rich, bright yellow, and exactly what I need. Some noodles—which have also been in the steam table that whole time—are present but don’t have much texture left, and I love them for who they are all the same. Then there’s some toasted and buttered bread on the side for dipping. I could eat that soup once a day for the rest of my life." - ByTyler Kord
