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!)
Servings: 8
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.