Thursday, March 12, 2009

Chicken Noodle Soup

In my opinion, the simpler the flavors, the better the chicken noodle soup. To make this soup you will need: 1 1/2 Lbs of Boneless Skinless Chicken thighs (for lighter version use boneless chicken breast), 3 diced Carrots, 5 Pearl Onions sliced thin, 2 very small ribs of peeled diced celery, 1 C. very small dried Pasta, I used stars.
Preheat large (8qt) pot over medium heat. Add 1 Tbl oil. While heating, rinse thighs in cool water and place on clean plate. Season with S&P. Add chicken to pot, seasoned side down. Season the other side. Let cook for about 4 minutes on the first side and 3 minutes on the other. You really don't want to carmelize the outside but are more locking in the flavor and moisture. Remove chicken from pot and place on a clean plate.
Some bits will remain in the pot and that's ok for both flavor and a bit of color. Add vegetables and saute for about 3-4 minutes.
Add chicken back to pot and add 6 cups of cool water.
Season with S&P and ground sage and poultry seasoning to taste.
Let simmer for about 20 minutes. Remove chicken from pot and and let rest on plate. Once cool, cut and return to pot. Add pasta and simmer til just about done, about 10 minutes. Don't overcook the pasta. Garnish with celery leaf. Serve at once.

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