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soup, soup-a-loop

November 17, 2011

This is only fitting to use while talking about soup —

{Justin Timberlake, as soup — source}

The plunging temperatures only means one thing, it’s soup weather!

Over the weekend, I was craving chicken noodle soup. I have had some awful luck finding a good bowl of it to warm my insides, so I took it upon myself (with the help of Anne Burell) to make a soup to knock the others to the ground.

{the beginning of the soup}

{not as scary as you’d think, go for the whole chicken!}

I honestly cannot wait to make this soup again. It’s a different take on Chicken Noodle Soup that I had never tasted before. It was so good, you just have to try it yourself. TRUST ME.

I originally planned on using Anne’s recipe exactly, but found myself tweaking it just a tad.

Chicken Noodle Soup — courtesy of Anne Burrell, Secrets of a Restaurant Chef  (tweeked by Maddie)

You will need:
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs of celery, diced
3 carrots, diced
salt, to taste
2 cloves garlic, smashed
2 t. crushed red pepper flakes
1 bunch of thyme — bundle it together and wrap with butcher string
1 whole chicken – about 7 pounds
water, as needed
1 lemon, halved
2 t. ground cinnamon
1/2 t. ground nutmeg
fresh cracked black pepper, to taste
2 cups of pasta, your choice

Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to a medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. {okay, I’m going to throw in my two sense — you’ll notice from the photo above that even I couldn’t cover the chicken with water. At this point, pre-heat your oven to 350 degrees. I finished the cooking of the chicken by roasting it in the oven. I ‘ll tell you when.} Bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes. Have a baking sheet on standby with tinfoil.

After the soup has been on for 30 minutes, take out the chicken and place onto foil covered baking sheet. Drizzle chicken with olive oil, season with salt and pepper. Cut the lemon in half, placing one half directly onto the chicken place tinfoil ontop over entire chicken and put into oven. Skim off any particles that accumulate on the surface of the stock. Squeeze the remaining half of the lemon into the soup and drop  in the lemon half. Add the cinnamon and nutmeg. Stir and let the soup simmer for an additional hour.

After about an hour in the oven, take chicken out and let it cool. While it cools, bring another pot of well-salted water to a boil over high-heat. Add pasta and cook until al dente, firm but not cruchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Set aside.

After the soup has finished, switch the heat to off. Discard the lemon half, and thyme bundle. Once the chicken is cooled, discard skin and bones. Pull the meat into bite-sized pieces (white and dark meat) and return them to the pot. Taste soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full flavored and warming.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta.

{chicken noodle soup. yum!}

Keep craving what you love —

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