Chicken Noodle Soup with Sunny Anderson | Food Network

Sunny makes her chicken noodle soup with bone-in skin-on cumin-rubbed chicken THIGHS and jalapeno!

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Get the recipe: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-cumin-rubbed-chicken-noodle-soup-8071730

Sunny's Cumin-Rubbed Chicken Noodle Soup
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 30 min (includes sit time)
Active: 40 min
Yield: 4 servings

Ingredients

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 jalapeno, chopped
1 cup frozen pearl onions, halved
1/4 cup sofrito, preferably Goya
1 teaspoon roasted chicken soup base, preferably Better Than Bouillon
8 ounces broad egg noodles, preferably No Yolks
2 tablespoons chopped fresh cilantro

Directions

Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.

Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)

Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.

Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.

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