Easiest & Fastest Chicken Noodle Soup

Ingredients

4 tablespoons extra-virgin olive oil
1 pound ground chicken (or boneless skinless thighs pulsed in food processor until ground)
Salt and black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
3 celery stalks, halved lengthwise, then sliced 1/2-inch thick
2 large carrots, peeled and cut into 1/2-inch cubes
2 large shallots or 1 sweet onion, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, ditalini, cavatelli or other small shaped pasta (or substitute matzah balls made from a box)
chopped fresh parsley and dill, for serving (optional)
lemon zest, for serving

Easiest & Fastest Chicken Noodle Soup

Healthy Living is pleased to feature seasonal recipes from the ‘favorites list’ of Gather Round Chef Service, a Burlington-based personal chef company led by Chef Ariel Voorhees. This month’s recipe: Easiest & Fastest Chicken Noodle Soup!

Easiest & Fastest Chicken Noodle Soup

Serves 5-6

Chicken Noodle Soup is exactly what I crave when I’m feeling rough. Maybe I feel a scratchy throat and a headache. Maybe I’m worried about the world and wondering how we repair all of this damage. Maybe the darkness of winter is getting really old, and I’m sick of it. It’s not for nothing that Chicken Noodle Soup is called Jewish Penicillin; it seems to be the cure for ailments of both body and soul.

Of course you can make it the hard way — with scratch broth from a whole chicken or bone-in pieces — but this particular recipe assumes that you need relief FAST.

You can use any noodle or short pasta that you’ve got, and you certainly wouldn’t commit any crimes by substituting matzah balls for the noodles. Or you can take a page from my dad, who prefers his chicken soup with BOTH matzah balls AND noodles. Who knew you could do that?

Sound good to you? Try out this recipe and reach out to (ariel@gatherroundchef.com) to let me know how it goes!

Directions

In a large pot, heat 3 tablespoons of 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 and coriander and cook, stirring frequently, until the chicken is cooked through, about 2 minutes.
If you’re using pre-ground chicken, use a slotted spoon to scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside. If using home-ground chicken thighs, you can leave it in the pot.
Add the celery, carrot, shallot/onion, thyme and the remaining oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat and soft but not yet brown, 5-6 minutes. Add the stock (7 cups for a stewlike 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 fistful of torn herbs (if using) and lemon zest.

4 tablespoons extra-virgin olive oil
1 pound ground chicken (or boneless skinless thighs pulsed in food processor until ground)
Salt and black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
3 celery stalks, halved lengthwise, then sliced 1/2-inch thick
2 large carrots, peeled and cut into 1/2-inch cubes
2 large shallots or 1 sweet onion, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, ditalini, cavatelli or other small shaped pasta (or substitute matzah balls made from a box)
chopped fresh parsley and dill, for serving (optional)
lemon zest, for serving

Easiest & Fastest Chicken Noodle Soup

Serves 5-6

Of course you can make it the hard way — with scratch broth from a whole chicken or bone-in pieces — but this particular recipe assumes that you need relief FAST.

Sound good to you? Try out this recipe and reach out to (ariel@gatherroundchef.com) to let me know how it goes!

Directions

In a large pot, heat 3 tablespoons of 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 and coriander and cook, stirring frequently, until the chicken is cooked through, about 2 minutes.
If you’re using pre-ground chicken, use a slotted spoon to scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside. If using home-ground chicken thighs, you can leave it in the pot.
Add the celery, carrot, shallot/onion, thyme and the remaining oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat and soft but not yet brown, 5-6 minutes. Add the stock (7 cups for a stewlike 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 fistful of torn herbs (if using) and lemon zest.

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