Rosemary Chicken Noodle Soup Recipes

EASIEST CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

ROSEMARY CHICKEN NOODLE SOUP

Steps:

• Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
• Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
• Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
• Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.

ROSEMARY CHICKEN SOUP

Steps:

• Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
• Add chicken broth, milk, and water; stir over medium-high heat.
• When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
• Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
• Reduce heat and simer for 15 to 20 minutes to blend the flavors.
• Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
• Remove bay leaf before serving.