Spicy Chicken Noodle Soup
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 715, total fat 41 G., saturated fats 10 G., proteins 42 G., carbohydrates 43 G., fiber 3 G., cholesterol 237 mg, sodium 645 mg, sugar 1 G.
Calories 715, total fat 41 G., saturated fats 10 G., proteins 42 G., carbohydrates 43 G., fiber 3 G., cholesterol 237 mg, sodium 645 mg, sugar 1 G.
This soup is easy to make, but to achieve a rich flavor, the chicken thighs are generously rubbed with cumin and deep-fried, skin-side down. The skin is then removed and discarded, as it has served its purpose: it released a lot of delicious, aromatic fat into the pot. By following this technique, you can vary the soup a bit. For example, instead of noodles, add ptitim and replace the cumin with steak seasoning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken thighs with skin and bones
- 1 tbsp. l. ground cumin
- 1 tbsp. l. olive oil
- 1 jalapeño, chopped
- 1 cup frozen pearl onions, thawed
- 1/4 cup sofrito sauce, preferably Goya
- 1 teaspoon baked chicken-flavored chicken soup base, preferably Better Than Bouillon
- 220g wide egg noodles, preferably No Yolks
- 2 tbsp chopped fresh cilantro
We recommend
Recipes with similar ingredients: chicken thighs, cumin, egg noodles
Cooking the dish according to the recipe:
- Sprinkle the chicken generously with salt, black pepper, and cumin. Let it rest at room temperature for 30 minutes.
- Heat olive oil in a soup pot over medium-high heat. When the oil begins to shimmer, add the chicken, skin side down. Cook without moving until golden brown on the bottom, about 5 minutes. Transfer the chicken to a plate. At this stage, you don't want to cook it, but rather render as much fat as possible from the skin.
- Add the jalapeño, onion, and a pinch of salt to the pan. Cook, stirring, until golden, about 4 minutes. Then add the sofrito and soup base and bring to a simmer. Remove the skin from the chicken and discard.
- Return the chicken to the pan and cook, stirring occasionally, for 5 minutes. Add 4 cups of water and bring to a boil again. Reduce the heat and simmer for 15 minutes.
- Add the egg noodles and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Ladle the soup into 4 bowls, placing a piece of chicken in each.
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