Chicken Noodle Soup Anne Burrell Recipes

CHICKEN NOODLE SOUP (ANNE BURRELL)

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.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

THE BEST CHICKEN NOODLE SOUP

Steps:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

BIG FAT CHICKEN SOUP

Steps:

• Preheat oven to 450 degrees F. Place the chicken on a baking sheet and roast until browned, about 20 minutes.
• Coat a large stock pot with olive oil and 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, about 10 minutes. Add in the garlic and crushed red pepper and cook for another 2 to 3 minutes. Add the chicken and fill the pot with the chicken stock and enough water to cover the chicken. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the bay leaves, thyme and potatoes and bring the ingredients to a boil, then reduce the heat to a simmer.
• Cook for 30 minutes, skimming off any particles that accumulate on the surface. Use tongs to remove the chicken to a cutting board. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Stir in the corn and cinnamon and taste for seasoning. Adjust the flavors with salt and pepper, if needed.
• Discard the lemon halves, thyme and bay leaves. Taste the soup for seasoning, which should be spicy with a bright lemon flavor.
• Ladle the hot soup into serving bowls. Garnish with cilantro leaves and serve. This soup is perfect for a cold day! YAY!