You don’t need to have a friend who’s ill in order to make this delicious soup. My friend Cherrie was recovering (and still is) from major breast cancer surgery and her first day home from the hospital I took this big batch of soup. It was a cool day (for California anyway), overcast, almost foggy. A perfect day for heart-warming soup.
Knowing I wanted to make chicken noodle soup. . . well, there are just a few (ha) recipes out there by that name. If you do a google search, it comes up with 6.2 million hits. Oh my. Originally I was going to use a Tyler Florence recipe, but then I saw this one from Anne Burrell (she has the Food Network show Secrets of a Restaurant Chef). Reading the comments from people gave me all I needed to know that I would try her recipe. What makes it different is the addition of a little bit of cinnamon and nutmeg. When I read that, I thought whoa! Gee, cinnamon and nutmeg? Really? And she makes use of more lemon (a whole one). It adds a brightness to the flavors. It also used orzo (she suggested it as one of the possible pastas to choose). I liked that option. And the comments from people who had made it contained lots of superlatives like fantastic, awesome, fabulous. Those words speak volumes to me when I’m researching for a recipe to try. It’s nice that some of the big food websites allow people to comment.
Pasta Tip:
Cook the pasta separately and spoon it into each bowl – that way you control exactly how much pasta each person gets – and there’s no chance of it getting over cooked!
One of the more unusual things about this recipe is cooking the pasta separately. I really like this little tidbit of advice. I didn’t do that step when I made it, but I will in the future – for just that reason – orzo is tiny and it gets lost in the soup. When I served myself there wasn’t any orzo left – I mean, it was still good, but I’d have liked a few little pieces at least! The other nice thing is that if you put the pasta IN the soup, it may get very over cooked.
As usual, I did make a few minor changes: (1) I used chicken breasts and thighs (no legs); (2) I added peas and carrots to the soup; (3) I added in about a quart of gelatinous turkey stock I had left over from our Thanksgiving turkey as well as a little plop of Penzey’s chicken soup base (and I would absolutely guarantee you that if you made this soup – one with the Penzey’s soup base and one without, well, you’d for sure know the one with it tastes better – if you don’t have any turkey stock, that’s fine – I had it and wanted to use it up, that’s all – it was super-flavorful); (4) no white beans were added – didn’t think it needed it; and (5) I halved the amount of orzo (or pasta) indicated. I wanted it to be more about the chicken, veggies and the broth, rather than the carbs.
The report I got back was that the soup was wonderful. Actually I scooped out just enough for us to have a dinner with it, and I concur – it was really delicious. You can’t TASTE the cinnamon or nutmeg – there isn’t enough of it in there – but I’m certain it adds something.
What’s good: the overall good-ness of it – great flavored broth – and all the simple vegetables in it. I also really loved the lemon in it – add more in at the end even – it truly does just brighten the flavors. It’s not hard to make, and it will definitely keep for a few days in the refrigerator. Or freeze it for a later date.
What’s not: really nothing at all. It was altogether delicious.
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Chicken Noodle Soup (Anne Burrell)
Recipe By: adapted from Anne Burrell (Food Network)
Serving Size: 7
NOTES: I used chicken thighs and chicken breasts. And I had some turkey stock left over from Thanksgiving dinner, so that was added in as well. I halved the amount of pasta in it – if you want more, by all means add more. And I didn’t add the beans, either, but that was just a personal choice as I wanted a lower carb meal.
Extra-virgin olive oil — as needed
1 large onion — coarsely chopped
4 ribs celery — cut in 2-inch chunks
3 carrots — cut in 2-3 large pieces
Kosher salt
2 cloves garlic — smashed
2 teaspoons crushed red pepper flakes
1 bunch thyme — or 2 teaspoons dried
1 1/2 pounds chicken legs — bone-in, skin and excess fat removed (I used chicken breasts instead)
1 1/2 pounds chicken thighs — bone-in, skin and excess fat removed
Water — as needed
2 whole bay leaves
1 whole lemon — halved
1 teaspoon Penzey’s chicken soup base — or chicken granules
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup pasta — preferably small shells such as orecchiette, or orzo (add more if desired)
15 1/2 ounces canned white beans — drained, rinsed, or chickpeas (optional)
2 cups frozen peas
1 1/2 cups carrots — cut into coins
1 bunch cilantro — leaves coarsely chopped
1. 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 medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes.
2. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
3. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. During the last 15 minutes add the carrots coins.
4. While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until “al dente,” firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
5. After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the celery ribs, carrot chunks, lemon halves, thyme and bay leaves. (Leave in the onion.) Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Add the peas. Taste the soup for seasoning. If using, rinse the beans and add them to the pot. Add more lemon juice if desired – it really does brighten up the flavor of the soup.
6. Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve.
Per Serving: 497 Calories; 21g Fat (38.3% calories from fat); 36g Protein; 41g Carbohydrate; 8g Dietary Fiber; 124mg Cholesterol; 207mg Sodium.

Kalyn
said on December 8th, 2012:
It looks great, and you’re a good friend to make soup for her. Hope she is doing ok.
She IS better. Yesterday I picked her up and we went out to lunch. Her first real outing after her surgery except to go to a movie earlier this week. She’s off the pain meds, which is a good sign, and she was more like her chipper self. She’s NOT happy about missing out on some of her usual Christmas-related activities, though. Friends and family helped decorate the tree, and a friend helped decorate the house for her. My friend Cherrie is the biggest, grandest Christmas decorator (house) that I’ve ever known and knowing how many big bins of stuff she has, even the small amount she has isn’t enough. It will have to do this year, though. I baked cookies and took them to her – I did the same thing earlier this week too. Usually we have a bake-a-thon every December. . . carolyn t
Kathleen Heckathorn
said on December 9th, 2012:
Carolyn, this fits perfectly into my plan to collect recipes that call for lemons. Evan though my new lemon trees are only two fee tall, they are producing lots of lemons. Also, thanks for the tip on the Anna Quindlen novel. She is among my very favorites. I will order it for my Kindle today.
How fun, Kathleen, about your lemon trees. Be sure to add the “Lemon Velvet” ice cream/gelato from my blog. That’s my very favorite use of lemon juice and zest. I use some fat-free half and half in it, so it’s not all that bad for us, and it’s delicious. Dave’s favorite too. . . carolyn t