Chicken Noodle Soup

This recipe is deceiving. It seems basic and uninspiring, but then if blows your mind. We adapted this from the NYT Cooking recipe – a 30 minute chicken soup.

5 TBSP extra-virgin olive oil
1 lb ground chicken
5 garlic cloves, minced
2½ tsp ground coriander
3 celery stalks, halved lengthwise, then sliced ½-inch thick
4 large carrots, peeled and cut into ½-inch cubes
2 large shallots, finely chopped
2 tsp thyme (1 TBSP fresh)
8 c chicken stock, plus more as needed
8 ounces Banza chickpea pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

In a large soup pot, heat 3 TBSP oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon – about 1 minute. Add the garlic and coriander, continue to stir frequently, until chicken is cooked through, about 5 minutes. Using a slotted spoon, scoop the chicken into a small bowl and cover (to retain moisture); set aside.

Add 2 TBSP oil to the pot over medium heat. Add the shallots and season with salt and pepper; cook until starting to turn translucent, about 3-4 minutes. Next add the carrot, thyme, and remaining coriander; season with salt and pepper. Continue to cook for another 2-3 minutes before adding the celery last; cook for 1-2 minutes more. Add the chicken stock and bring to a boil over high heat for about 10 minutes or while the pasta cooks.

In a separate pot, boil water and cook pasta according to package. We prefer Banza and cooked for the high end of the package recommendation. Drain once done, toss with EVOO to prevent sticking and set aside.

Return the chicken and all juices to the pot and stir; turn off heat.

To serve, put a scoop of pasta in a bowl and top with the ladles of soup. Garnish to crème fraiche, dill/parsley, lemon zest.

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