Rocco Gizzo
Chicken Noodle Soup gets straight to the point: the ultimate familiar comfort bowl with chicken, noodles and savory broth. It is practical enough for a weeknight without tasting like a compromise. It is exactly the kind of food I want when the weather turns cold. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you need a chicken recipe with more personality than the usual weeknight fallback, Chicken Noodle Soup belongs in the rotation. I also love a recipe that gives you something to look forward to the next day. Make a pot, get some bread on the table and do not be afraid of leftovers. A good bowl of soup usually tastes even better once it has had a little time to sit and settle in.
Homemade Chicken Noodle Soup
Ingredients
- 1.5 – 2 lbs bone-in skin on thighs
- Salt & Pepper
- Olive oil
- 1 cup Capellini Spezzati pasta
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 medium carrots diced
- 1/2 fennel diced
- 5 garlic cloves minced
- 1 tbsp tomato paste
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 8 cups chicken bone broth
- 4-5 sprigs of fresh thyme
- 1 rosemary sprig
- 1 Parmigiano rind
- Handful of fresh parsley chopped
- Handful of fresh dill chopped
- Zest from 1 lemon
- Salt & pepper to taste
- Olive oil as needed
Instructions
- Heat olive oil over medium heat and sear your chicken until golden brown and crispy (4-5 minutes per side). The remove
- Add the veggies and cook until soft and fragrant (about 10 minutes). Then add the tomato paste and spices. Cook until the tomato paste is deep red and the spices are toasted (about 3 minutes)
- Add the thighs back to the pot along with the broth, rosemary, thyme, and parm rind. Bring to a simmer, cover, and cook for 45-60 minutes.
- Remove the chicken, parm rind, and stems from herbs. Discard any bones, skin, and shred the chicken. Then add back to the soup.
- Bring the soup back to a simmer and add the pasta. Cook, stirring every 2 minutes, until the pasta is al dente (about 10 minutes). Then finish with dill, parsley, lemon zest, and some black pepper. Taste and adjust seasoning as needed.
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