Anne Burrell’s Chicken Noodle Soup | Secrets of a Restaurant Chef | Food Network

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Anne shares her secrets for the perfect Chicken Noodle Soup, which includes a dash of cinnamon! Subscribe to #discoveryplus to stream the entire library and so much more: Get the recipe ▶ Subscribe to Food Network ▶ Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Noodle Soup RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 1 hr 50 min Prep: 10 min Cook: 1 hr 40 min Yield: 6 to 8 servings Ingredients Extra-virgin olive oil, as needed 1 large onion, cut into 1/ 2-inch slices 4 ribs celery, cut into 1/2-inch dice 3 carrots, cut into 1/2-inch dice Kosher salt 2 cloves garlic, smashed 2 teaspoons crushed red pepper flakes 1 bunch thyme 3 pounds bone-in chicken legs and thighs, skin and excess fat removed Water, as needed 2 bay leaves 1 lemon, halved 1 teaspoon ground cinnamon 2 grates fresh nutmeg Freshly ground black pepper 2 cups small pasta, preferably small shells such as orecchiette, or orzo 1 (15-ounce 1 bunch cilantro, can white beans or chick peas, coarsely chopped Directions Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until “al dente,” firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve. After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed. Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: ▶ WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #AnneBurrell #SecretsOfARestaurantChef​ #FoodNetwork #ChickenNoodleSoup Anne No Burrell’s Chicken Soup | Secrets of a Restaurant Chef | Food Network .

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  1. Instead of thyme, I make a spice ball by filling several layers of cheesecloth with pickling spice and bay leaves. And I add lots of veggies—plum tomatoes, broccoli, green beans—and simner the soup for several hours. Then, I use a hand-blender to puree everything. I add fresh chunks of celery and carrots, and simmer til tender. Then, I add dumplings (wholewheat flour, butter, eggs, salt), cover tightly, and simmer for 15 minutes. It's the ultimate food when we're sick.

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