Thyme Chicken Noodle Curry with Roasted Rosemary Mushrooms
A blank canvas of simmered liquid gold made of a basic mirepoix of onions, celery and carrots, but then kicked up a few notches (as Emeril Lagasse would say!), with the addition of shallots, red + yellow + orange peppers and fresh thyme leaves. The addition of Parmigiano-Reggiano and cream result in a full-bodied flavor marked by a subtle cheesy goodness. The resulting juicy, tender pieces of chicken make for the perfect bite, along with softened brown rice noodles. And the final component of rosemary roasted mushrooms? Well there is nothing more left to say other than so so good!
Servings: 8
Ingredients
For Chicken Stock
- 1 lb chicken breasts
- 1 lb whole chicken pieces
- 2 tbsp grape seed oil
- 1 large yellow onion *sliced
- 1 shallot *sliced
- 7 garlic cloves *mashed
- 1 red pepper *deseeded and sliced
- 1 yellow pepper *deseeded and sliced
- 1 orange pepper
- 1 cup celery sticks *sliced
- 1 cup carrots *shredded
- 1 jalapeño *deseeded and sliced
- 1 tbsp fresh thyme leaves
- 2 cups vegetable stock
- 2 chicken bouillon cubes
- ½ tsp Kosher salt
- ¾ tsp black pepper *freshly cracked
- 1 cup heavy cream
- 4 tbsp Parmigiano-Reggiano cheese *freshly grated
For Mushrooms
- 1½ lbs white mushrooms *sliced
- 6-7 cloves fresh garlic *sliced
- ½ tsp lemon zest
- 2-3 lemon slices
- 1 tbsp fresh rosemary leaves
- 2 tbsp butter *cubed
- ½ tsp Kosher salt
- ½ tsp black pepper *freshly cracked
- 2 tbsp grape seed oil
Other Ingredients
- 8 oz noodles *I used brown rice noodles
Instructions
For Chicken Stock
- Clean, rinse and pat dry chicken (breasts + whole pieces).
- Heat grape seed oil in large Dutch oven on medium high heat. Once oil is hot, turn heat to medium and add sliced onions and shallots and sauté for 5 minutes. Now add the mashed garlic cloves, sliced peppers, jalapeño, celery and shredded carrots and continue to cook for 20 minutes, mixing as needed. Add the chicken bouillon cubes and fresh thyme leaves, mix and sauté for 4-5 minutes. Now add chicken pieces, mix well to coat, turn heat to medium high and cook chicken for 10 minutes until it changes color and is lightly browned. Now add vegetable stock + water and bring to a boil on high heat. Now turn heat to low, cover Dutch oven and simmer for at least 1.5 hours.
For Mushrooms
- While stock is simmering, preheat oven to 425 degrees Fahrenheit. In a baking sheet, add sliced white mushrooms, sliced garlic cloves, lemon zest, a couple of lemon slices, cubed butter, freshly cracked black pepper, Kosher salt, fresh rosemary and a drizzle of grape seed oil. Bake for 25-30 minutes (mixing at least once in between). Set aside.
For Final Assembly
- Using a slotted spoon, carefully remove cooked chicken pieces from stock and set aside to cool. Turn heat off and using an immersion blender, carefully blend stock base to a smooth consistency (or purée in blender, if easier). Turn heat to medium high, add cream and cheese to puréed stock , mix well and bring to a boil. Now turn heat to low and simmer for a final 10-12 minutes. Shred cooled chicken pieces (discard all bones) and set aside.
- Cook noodles, per package instructions and slightly cool.
- With heat off, add cooled, shredded chicken and noodles to curry. Gently stir to incorporate. Ladle curry into bowls and top with roasted rosemary mushrooms. Hearty and delicious Thyme Chicken Noodle Curry with Roasted Rosemary Mushrooms is now ready to serve. Enjoy! Nosh Farma'aiye.