A very special thing about this soup is how adaptable it is. As a matter of fact, the chicken I used was really not intended for this recipe at all. I had marinated tenderized pieces of filleted chicken breasts in some random spices overnight with the intention of making a stir fry. However, the day of, I had just received my second dose of the Covid-19 vaccine (which I am so grateful for!) and was sort of getting ready for for the worst (due to feedback from several colleagues). I mentally prepared myself that I had several hours before the onset of symptoms (which I was assuming would hit hard) so I decided to make something wholesome, hearty and nutritious to get me through this unknown territory. And I am so glad I created this absolutely delicious soup, which I slurped for two days straight! So delicious, so warming and so necessary for my speedy recovery (and yes, I was down and out for about 24 hours).

Although this chicken noodle soup does not need any accompaniment, I had defrosted some puff pastry alongside. So I simply rolled the pastry dough, used a round cutter to shape into circles and baked them off with a bit of an egg wash stroked on top. Who doesn’t love puff pastry?! And served alongside a heaping bowl of this chicken noodle soup, it was just a fabulous pairing!

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Chicken Noodle Soup Revisited

Hearty, soothing and so delicious. This soul-warming chicken noodle soup is medicinal in so many ways-almost therapeutic if I may say so! Energizes your core and ensures a speedy recovery on those days when you're feeling-well, for a lack of a better word, "blah". Filleted chicken breasts marinated in red pepper flakes, coarse black pepper, orange + ginger seasoning blend, lots of roasted garlic cloves and a drizzle of honey. Drenched in some flour (thickening agent for the soup!) and seared to attain a golden crust, the chicken breasts are then immersed in a vegetable stock with yellow onions, green peppers and jalapeños and simmered to nutritious, wholesome goodness. With just a few big slurps you can say goodbye to any lingering sniffles (or to your Covid-19 post vaccine side effects!)

Prep Time30

Cook Time1 30

Chicken Marination Time1

Course: Main Course, Soup

Cuisine: American, Fusion

Keyword: Chicken Noodle Soup, Chicken Soup

Servings: 8

Author: Afreen Sayeed

Ingredients

For Chicken

3 chicken breasts *filleted and pounded
3 tbsp roasted garlic cloves
1½ tsp orange + ginger seasoning blend
1 tsp coarse black pepper
½ tsp chili powder
½ tsp red pepper flakes
1 tsp Kosher salt *or to taste
2 tsp honey
2 tbsp grapeseed oil
all purpose flour *as needed for coating marinated chicken breasts before searing
4 tbsp Canola *for searing chicken

For Stock

2 medium yellow onions *sliced
1 green pepper *deseeded and sliced
1 jalapeño *deseeded and sliced
2 chicken bouillon cubes
1 bay leaf
32 oz vegetable stock *1 quart
6 cups cold water
3 3 oz Ramen Noodle slabs *I used Lotus Foods brand Organic Millet and Brown Rice Ramen

Instructions

For Chicken Marination

Rinse and pat dry chicken breasts. Carefully fillet breasts horizontally. Pound filleted chicken breast using kitchen mallet. Place in large mixing bowl.
Add marinade spices and ingredients to chicken breasts (roasted garlic cloves, orange + ginger seasoning blend, chili powder, red pepper flakes, coarse black pepper, Kosher salt, honey and grapeseed oil). Mix well and massage all spices and ingredients into chicken breasts. Cover and let marinate for at least one hour (or overnight in fridge).
Place some flour in a container and coat both sides of each chicken breast with flour. Set aside.

For Searing Chicken

Heat Canola oil in a Dutch oven on medium high. Once oil is hot, turn heat to medium and sear chicken breasts until golden brown on both sides (approximately 5 minutes on each side). Remove seared chicken breasts onto plate and cover with aluminum foil.

For Stock Preparation

Add sliced onions, green peppers and jalapeños to remaining oil and sauté for 15 minutes on medium heat, mixing as needed. Once onions are soft and lightly browned, add bay leaf and chicken bouillon cubes and mix well. Sauté for an additional 4-5 minutes. Add seared chicken breasts back into pot, pour vegetable stock on top and bring to a boil on high heat. Once boil is reached, turn heat to low, cover Dutch oven and simmer for 1 hour and 15 minutes.
Carefully remove chicken breasts from simmering stock and cover with foil. Remove bay leaf from stock and using an immersion blender, pulse stock to desired consistency until smooth. Add Ramen noodles and cook noodles in boiling stock until done, stirring as needed (approximately 5-7 minutes on medium high heat). While noodles are simmering in stock, shred chicken or cut into small bite-sized pieces. Once noodles are cooked, add shredded/cut chicken into soup and mix to incorporate. Cook for a final 2-3 minutes.
Comforting and delicious Chicken Noodle Soup is now ready to serve. Pour yourself a heaping bowl and indulge in some much needed therapeutic goodness-for your core and your soul. Enjoy! Nosh Farma'aiye.