March 13: National Chicken Noodle Soup Day

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Title: N.Y.T. Easiest Chicken Noodle Soup
Categories: Poultry, Vegetables, Herbs, Pasta
Yield: 5 Servings

5 tb Extra-virgin olive oil
1 lb Ground chicken
Salt & freshy ground pepper
4 cl Garlic; rough chopped
1 1/2 ts Ground coriander
1/2 ts Celery seeds; opt
1 lg Carrot; peeled, in 1/2"
- cubes
2 Celery ribs; halved
- lengthwise, sliced 1/2"
- thick
1 lg Shallot; fine chopped
1 tb Fresh thyme leaves
+=OR=+
1 ts Dried thyme leaves
7 c (to 8 c) chicken stock; more
- as needed
8 oz Dried egg noodles, cavatelli
- or other sm shaped pasta
Crème fraîche, chopped fresh
- parsley and dill, lemon
- zest; for garnish

In a large pot, heat 3 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.

Add the carrot, celery, 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 (7 cups for a stew-like 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 spoonful of crème
fraîche, a fistful of torn herbs and lemon zest.

By Alexa Weibel

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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