Anne Burrell's Chicken Noodle Soup

By Food Network · 120 min

Ingredients

Instructions

1. Coat a large stockpot with olive oil, add the onion, celery and carrots, and season with salt. Cook over medium-high heat until softened and fragrant, about 10 minutes.
2. Add the garlic, crushed red pepper and thyme and cook for 2 to 3 minutes more.
3. Add the chicken and enough water to cover it. Add the bay leaves, bring to a boil, then reduce to a simmer. Cook for 30 minutes, skimming off any foam or particles from the surface.
4. Squeeze the juice of both lemon halves into the soup, then add the halves. Add the cinnamon and nutmeg, and season with salt and pepper to taste. Simmer for another hour.
5. While the soup simmers, boil a separate pot of well-salted water over high heat. Cook the pasta until al dente, drain, toss with 1 teaspoon of olive oil and set aside.
6. When the soup is done, turn off the heat. Remove the chicken to a cutting board, discard the lemon halves, thyme and bay leaves, then let the chicken cool.
7. Remove the bones from the chicken, discard them, and pull the meat into bite-sized pieces. Return the meat to the pot.
8. Taste the soup and adjust the seasoning if needed. Rinse the beans, add them to the pot and adjust the seasoning again if needed.
9. Spoon pasta into each bowl, ladle the hot soup over it, and top with chopped cilantro.

Summarized from Food Network's video. Watch it for the details.

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