Creamy Chicken Noodle Soup
A novel use of 'Seven Spice' seasoning to intensely flavor the chicken, which then complements the added sweet corn, Mirepoix (onions, carrots, celery) and cream. Simmered for hours to allow for the flavors to fully develop and transform, this is a hearty, nutritious and simply delicious soup to warm you from the inside out-perfect for those rainy, blue or under the weather days!
Servings: 8
Ingredients
- 2.5 lbs chicken breasts *cubed
- 3 tbsp grape seed oil
- 1 large yellow onion *chopped
- 4 celery hearts *sliced
- 8-10 baby carrots *sliced
- 2 cups vegetable stock
- 1.5 tsp 'Seven Spice' *Sadaf brand
- 1/2 tsp ground ginger powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp chili powder
- 4 chicken bouillon cubes
- 1 tsp parsley flakes
- 1 tsp Kosher salt *or to taste
- 1 cup cream
- 8-10 cups water
- 2 tbsp corn starch *as thickener
- 3 whole roasted red peppers *store-bought, bottled in vinegar
- 2 cans sweet corn cream style *Del Monte, 14.75 oz each
- 12 oz spaghetti *or any pasta/noodles
- 1/2 cup scallions or chives *sliced, for garnish
Instructions
- Rinse and pat dry chicken breasts and cut into cubes. Set aside.
- Wash hands thoroughly and then chop/slice the vegetables (onions, celery and carrots). In a Dutch oven, heat 3 tbsp of grape seed oil on high heat. Once oil is hot, turn heat to medium and add the onions and saute for 8-10 minutes. Now add the celery and carrots and continue to cook for an additional 10 minutes, stirring as needed. Turn heat to medium low and add two chicken bouillon cubes and mix well and cook for 3-4 minutes. Then add the remaining spices ('Seven spice', ginger, garlic, chili powders and black pepper), mix to combine and continue to cook on medium low heat for an additional 1-2 minutes, then add 1 cup of vegetable stock to deglaze pot and prevent burning of spices and continue to cook for an additional 5-7 minutes. Now turn heat back to medium, add the cubed chicken and mix well to combine all spices and ingredients. Cook for an additional 10-12 minutes on medium heat, stirring as needed.
- After about 10-12 minutes of cooking the chicken, add 8-10 cups of water and bring to a boil. Then turn heat to low, cover Dutch oven and continue to cook soup for 2.5 hours on low heat. Then, with immersion blender, carefully blend soup to desired consistency (I like to keep some of the chicken pieces intact for texture). Turn heat to medium high after blending to desired consistency, add the remaining two chicken bouillon cubes, parsley flakes and 1 tsp of Kosher salt (or to taste) and mix to combine. Add both cans of the sweet creamed corn and the chopped roasted red peppers and mix well. At this point you can use the immersion blender one more time to incorporate all ingredients to proper consistency, if desired. If you like texture in your soup, then leave as is. Turn heat back to medium and continue to cook soup (uncovered) for 10-12 minutes.
- While the soup is in the final stages of simmering, you can cook your pasta/noodles/spaghetti separately per package instructions, drain and set aside (I break the spaghetti strands into half prior to placing in boiling water to cook).
- In a measuring cup or small mixing bowl, whisk together the remaining 1 cup of vegetable stock and 2 tbsp of corn starch to form a creamy slurry (no lumps). Turn heat to high and now add this mixture, slowly while stirring, to your soup and cook for an additional 5-7 minutes on high heat. Add the cooked spaghetti, mix well and add the cream. Stir to combine and cook for a final 5-7 minutes.
- Simply amazing Creamy Chicken Noodle Soup is ready to serve. Garnish with sliced chives/scallions. Nosh' Farm'aiye!