CHICKEN NOODLE SOUP (ANNE BURRELL)
This is a FoodNetwork Anne Burrell Recipe ... posting to try later ... sounds delicious! Website comments suggested cutting back amounts on the lemon, cinnamon, nutmeg and red pepper ... maybe start with lesser amounts and add to your taste (esp. with the lemon).
Provided by marisk
Categories Chicken
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Coat a large stock pot with olive oil. Add the onions, celery and carrots. Season with salt (to taste) and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic (10 minutes.). Add the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
- Add the chicken and fill the pot with enough water to cover the chicken, then add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skimming off any particles that accumulate on the surface.
- Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
- While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
- After the soup has finished, switch the heat off and remove the chicken to a cutting board. (I would use a baking pan to catch the drippings.) Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove and discard the bones. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning.
- Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
- Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve.
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Jake Hincka
[email protected]This soup is a great way to use up leftover chicken or turkey.
Roz bogati
[email protected]This soup is a great value for the money. You can make a big pot of soup for a fraction of the cost of buying it from a restaurant.
Sarah Mbanjo
[email protected]I love that this recipe is so versatile. You can add whatever vegetables you like, and you can also adjust the amount of salt and pepper to your taste.
gasser Tammam
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to get your daily dose of vegetables.
Lihlithemba Nosipho
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
Maryland Jones
[email protected]This soup is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.
Zahida Gulzar Rajput
[email protected]I'm not a huge fan of chicken noodle soup, but this recipe changed my mind. It's so flavorful and comforting. I will definitely be making this soup again.
Azhar Mushtaq
[email protected]This soup is a lifesaver! It's so easy to make and it's always a hit with my family. I love that I can make a big pot of soup and then freeze it in individual portions for later.
Kudaa Kuku
[email protected]I made this soup for my sick husband and he loved it! It's a great comfort food that is sure to make you feel better.
Tebo Brian
[email protected]This soup is amazing! It's so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand. It's a great way to clean out the fridge.
Cherry May Pillos
[email protected]Anne Burrell's Chicken Noodle Soup is a hearty and flavorful dish that is perfect for a chilly day. The soup is easy to make and can be tailored to your own taste preferences. I added some extra vegetables to my soup, such as carrots and celery, and