New York Times recipe: Easiest Chicken Noodle Soup

Alexa Weibel
The New York Times
2 Min Read
A quick-made chicken noodle soup, in New York, December 19, 2019. Many shortcut versions rely on rotisserie chicken, which doesn’t absorb flavours in the same way as the chicken mince Alexa Weibel uses here. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
A quick-made chicken noodle soup, in New York, December 19, 2019. Many shortcut versions rely on rotisserie chicken, which doesn’t absorb flavours in the same way as the chicken mince Alexa Weibel uses here. Food styled by Monica Pierini. (Linda Xiao/The New York Times) Credit: Linda Xiao/NYT

This recipe may have cracked the code to fast chicken noodle soups. Other shortcut versions rely on rotisserie chicken, which doesn’t absorb flavours in the same way as the minced chicken used here. It absorbs whatever aromatics you cook it in, while still coming together quickly — because speed shouldn’t come at the cost of deliciousness.

Ingredients

4 tbsp extra-virgin olive oil

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450g chicken mince

Salt and black pepper

4 garlic cloves, roughly chopped

1½ tsp ground coriander

½ tsp celery seeds (optional)

2 celery stalks, halved lengthwise, then sliced 1.5cm thick

1 large carrot, peeled and cut into 1.5cm cubes

1 large shallot, finely chopped

1 tbsp fresh thyme leaves (or 1 tsp dried thyme leaves)

6.5-7.5 cups chicken stock, plus more as needed

250g dried egg noodles, cavatelli or other small shaped pasta

Creme fraiche, chopped fresh parsley and dill, and lemon zest, for garnish

Preparation

Step 1 In a large pot, heat 2 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.

Step 2 Add the celery, carrot, 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 (6.5 cups for a stew-like soup or up to 7.5 cups for a brothy soup) and bring to a boil over high.

Step 3 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 creme fraiche, a fistful of torn herbs and lemon zest.

Serves 4-6

Total time: 30 minutes

This article originally appeared in The New York Times.

© 2023 The New York Times Company

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