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Alexa Weibel

NYT Easy Chicken Noodle Soup

I make Chicken Noodle Soup all the time but I snapped this up from a NYT post and was intrigued with the idea that using ground chicken instead of the usual shredded meat, such as the "easy" rotisserie short cut that we should all be using! The idea is that ground chicken will absorb flavors much better than cooked chicken and darn if it isn't true! I loved the savory notes of thyme and coriander as well. If you know me you know I preach on homemade chicken stock and this is one of the times it really, really shines. I've taught many a Stock class and it might be time to do that one again. So, so easy and so, so valuable to have in your freezer and the difference it makes in your cooking is off the charts. I swear!
Print Recipe
Cook Time 30 minutes
Servings: 6
Course: Soup, chicken
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 tablespoons olive oil
  • 1 pound ground chicken
  • salt and pepper
  • 4 garlic cloves roughly chopped
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon celery seeds optional
  • 2-3 carrots diced
  • 2 celery stalks, halved lengthwise sliced ½ thick"
  • 1 large shallot finely chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 7-8 cups chicken stock more or less as desired
  • 8 ounces small pasta egg noodles, small shells, cavatelli
  • optional toppings creme fraiche, fresh parsley, lemon zest, dill

Method
 

  1. In a large pot, heat 3 tablespoons olive oil over medium high heat. Add the chicken and season generously with salt and pepper. Cook, breaking up the meat with a wooden spoon, about 3 minutes. Add the garlic, coriander and celery seeds and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, remove the chicken to a bowl and cover tightly to keep in the moisture. Set aside.
    Add the carrot, celery, shallot, thyme and remaining 2 tablespoons olive oil. Season with salt and pepper and cook, stirring, until slicked with fat, about 3 minutes. Add the stock (about 7 cups for a stew like soup, 8 cups for a broth soup). Bring to a boil over high heat.
    Add noodles and cook over medium high until al dente according to package directions. You may wish to add more liquid if pasta absorbs too much of the broth. I like to cook my noodles in a separate pan with water and then add in but that is an extra step!
    Add reserved chicken and juices and heat until warmed. Adjust seasoning with additional salt and pepper. I always add a tablespoon or two of lemon juice to my chicken soup. The acidity helps with the "chicken-y fat" flavor that sometimes overpowers all other flavors. Top with any desired toppings.