Best Cumin Rubbed Chicken Noodle Soup Recipes

Cumin-Rubbed Chicken Noodle Soup image

Provided by Sunny Anderson

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
1 jalapeño pepper, chopped
1 cup frozen pearl onions, thawed and halved
1/4 cup sofrito
1 teaspoon roasted chicken soup base
8 ounces broad egg noodles
2 tablespoons chopped fresh cilantro

Steps:

Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

Sunny's Cumin-Rubbed Chicken Noodle Soup image

Provided by Sunny Anderson

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 jalapeno, chopped
1 cup frozen pearl onions, halved
1/4 cup sofrito, preferably Goya
1 teaspoon roasted chicken soup base, preferably Better Than Bouillon
8 ounces broad egg noodles, preferably No Yolks
2 tablespoons chopped fresh cilantro

Steps:

Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)
Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.
Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.