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Chicken Noodle Soup

The document provides a recipe for chicken noodle soup that includes ingredients like chicken thighs, olive oil, onions, carrots, garlic, ginger, bay leaves, celery salt, coriander, turmeric, chicken broth, pasta, gelatin, heavy cream, lemon, parsley and scallions. It describes cooking the chicken in the broth until it reaches 165°F, then adding the pasta to cook. The chicken is shredded and added back along with other ingredients like cream, lemon and herbs before serving.

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Jonathan Boose
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39 views1 page

Chicken Noodle Soup

The document provides a recipe for chicken noodle soup that includes ingredients like chicken thighs, olive oil, onions, carrots, garlic, ginger, bay leaves, celery salt, coriander, turmeric, chicken broth, pasta, gelatin, heavy cream, lemon, parsley and scallions. It describes cooking the chicken in the broth until it reaches 165°F, then adding the pasta to cook. The chicken is shredded and added back along with other ingredients like cream, lemon and herbs before serving.

Uploaded by

Jonathan Boose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Chicken Noodle Soup

1lb boneless skinless chicken thighs


4 Tbsp. olive oil or bu er
1 medium onion, minced fine
1 large carrot, halved & sliced diagonally (⅛ - ¼” slices)
3 cloves garlic, minced fine
1-inch knob of ginger, peeled and minced fine
2 bay leaves, fresh if possible
1 tsp. celery salt
1 tsp. ground coriander
1 tsp. ground turmeric
2L chicken broth
½ lb small-format pasta (such as orzo, stelline, ditalini, or acini di pepe)
1 Tbsp. powdered gela n (for texture, op onal)
¼ cup heavy cream (35%)
1 lemon, zest & juice
¼ cup chopped parsley
1 bunch scallion greens, chopped fine

In a 4.5L soup pot over medium-high heat, saute onions, carrots, garlic and ginger un l fragrant and
slightly so ened. S r in the bay leaves, celery salt, coriander and turmeric, and saute another 2 minutes
to toast spices. Add chicken broth and heat un l just boiling.

Once the liquid reaches a boil, reduce the heat to low. Add the chicken thighs and simmer, covered, un l
the chicken reaches an internal temperature of 165°F (approximately 10-15 minutes). Remove the
chicken to a bowl to cool and add the pasta to the soup. Con nue to simmer the soup uncovered on low,
just long enough to cook the pasta.

Once chicken thighs are cool enough to handle, shred or chop the meat as you prefer, and reserve. If
using, s r the powdered gela n into the soup and allow 5 minutes to dissolve. Remove the soup from
the heat and s r in the cream, lemon, herbs and cooked chicken. Allow soup to cool for 10 minutes
before serving.

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