Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Cumin-Rubbed Chicken Noodle Soup
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 715
- Total Fat
- 41 g
- Saturated Fat
- 10 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 42 g
- Cholesterol
- 237 mg
- Sodium
- 645 mg
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.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 715
- Total Fat
- 41 g
- Saturated Fat
- 10 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 42 g
- Cholesterol
- 237 mg
- Sodium
- 645 mg
Ingredients
Directions
- 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.
