Chicken Noodle Soup

Delicious and comforting
40 min
8-10
Easy

This is a go-to meal in my house with my kids. Once i developed this recipe I immediately sat down and wrote it down to never forget it. I was thinking about keeping it for my family, but you are my familia, so I had to share.

I love a classic chicken noodle soup, but on of my favorite things is how customizable it is. The base is comforting and loved by all, but the amount of topping you can add and change will always be my favorite. I personally like to add parmesan (in a pinch, any cheese, to be honest), avocado, chicharron de chile, salsa macha, and whatever my hear desires that day.

A well known crowd favorite, because each person makes it their own.

Preparation

Ingredients

  • 12 to 16 ounces boneless skinless chicken, rubbed with your favorite seasoning (I used my three Matriarca powders, herbs de Provence, and ground chiles)
  • Olive oil and 2 tablespoons butter
  • 1 onion, minced
  • 1 large carrot, minced
  • 3 celery stalks, minced
  • 1 tablespoon tomato paste
  • 1/4 cup rice wine vinegar
  • 12 cups broth or water
  • 1/4 cup Mexican crema
  • 1/4 cup minced fresh herbs (parsley, cilantro, mint, oregano)
  • Parmesan rind (optional)
  • 1/8 teaspoon cinnamon
  • Salt and pepper
  • Cooked pasta of choice
  • For garnish, avocado, lime, olive oil, salt, salsa macha, chicharron de chile, lime wedges and extra chopped herbs

Instructions

  1. In a large pot heat olive oil and butter. Sear the seasoned chicken until well browned on both sides, then remove.
  2. Add the onion, carrot, and celery. Saute about 8 minutes until softened.
  3. Add the tomato paste and cook a couple of minutes.
  4. Deglaze the pot with the rice wine vinegar, scraping up all the brown bits.
  5. Return the chicken to the pot and add the broth. Stir in the crema and the minced herbs. Add the Parmesan rind if you have one.
  6. Bring to a boil, then lower to a simmer and cook until the chicken is cooked through, about 12 minutes for breasts.
  7. Remove the chicken and let it cool enough to shred.
  8. Blend the soup with an immersion blender (or carefully in a regular blender) until very smooth.
  9. Return the shredded chicken to the pot. Season with salt, pepper, a splash more vinegar if needed, and a small sprinkle of cinnamon for warmth.
  10. To serve, place cooked pasta in each bowl, ladle the soup over the top, and finish with your favorite toppings.

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