Sunnys Cumin Rubbed Chicken Noodle Soup Recipes

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CUMIN-RUBBED CHICKEN NOODLE SOUP



Cumin-Rubbed Chicken Noodle Soup image

This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
1 jalapeño pepper, chopped
1 cup frozen pearl onions, thawed and halved
1/4 cup sofrito
1 teaspoon roasted chicken soup base
8 ounces broad egg noodles
2 tablespoons chopped fresh cilantro

Steps:

  • Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
  • Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
  • Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
  • Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

SUNNY'S EASY CUMIN-RUBBED STEAK WITH CUCUMBER SALAD



Sunny's Easy Cumin-Rubbed Steak with Cucumber Salad image

Provided by Sunny Anderson

Time 2h25m

Yield 2 steaks

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons hot Hungarian paprika
2 teaspoons granulated garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Two 1-inch-thick T-bone steaks
Olive oil, for drizzling
1 tablespoon fresh lime juice
1 teaspoon white vinegar
1/2 teaspoon sugar
Kosher salt and freshly cracked black pepper
4 inches English cucumber, thinly sliced (about 1 cup)
2 radishes, thinly sliced
2 to 3 paper-thin slices red onion
1/2 small jalapeno pepper, thinly sliced (optional, but cmaaaan!)

Steps:

  • For the steaks: In a small bowl, combine the cumin, paprika, garlic powder, salt and pepper. Sprinkle over both sides of each steak and rub into the meat. Rest at room temperature for 2 hours.
  • Once the steaks have rested, heat a large cast-iron skillet or griddle pan on medium-high heat. Drizzle the steaks with olive oil on both sides, then add the steaks to the hot skillet. Cook for 3 to 4 minutes, then flip and cook on the second side just 2 minutes more, or until desired doneness. Remove the steaks to a plate, cover with aluminum foil and let rest for 10 minutes.
  • For the cucumber salad: In a medium bowl, combine the lime juice, vinegar, sugar, a pinch of salt and a few grinds of black pepper and whisk together until the sugar and salt have dissolved. Add the cucumber, radishes, red onion and jalapeno if using. Toss and let sit at room temperature while the steaks are resting. Serve the steaks topped with the cucumber mixture.

CUMIN GET IT CHICKEN SOUP



Cumin Get It Chicken Soup image

Cooking the chicken in the broth and using dark meat gives you a richer soup and more flavor. The cumin and chilli powder in this soup add a punch of taste and fill the house with a wonderful smell! I prefer using orzo pasta, but you can use any other soup pasta that you prefer. I overlapped the directions and had a complete dinner in less than 30 minutes!

Provided by Nif_H

Categories     Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
6 chicken drumsticks, skinned
8 cups chicken broth (I prefer organic)
2 cups carrots, diced
1 cup celery, diced
1 1/2 cups onions, chopped
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons chili powder
1 cup orzo pasta
2 cups zucchini, diced
1 cup whole kernel corn (if frozen, thaw first)
salt and pepper (optional)

Steps:

  • In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
  • Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
  • In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
  • Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
  • Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
  • Add salt and pepper if you prefer but we found that it really didn't need it.

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