Ingredients
6-8 Boneless, Skinless Chicken Thighs
Kosher Salt, plus more to taste
Black Pepper, plus more to taste
2 tbsp. Unsalted Butter
2 Carrots, diced
3 Celery Ribs, diced
1 Medium Yellow Onion, diced
1 tsp. Turmeric
1 tsp. Crushed Red Pepper Flakes
2 tsp. Dried Oregano
1 Small Pinch Saffron Threads, bloomed in a little hot water
8 cups Unsalted Chicken Bone Broth
3-4 Sprigs Fresh Rosemary
5-7 Sprigs of Fresh Thyme
3-4 cups Dried Egg Noodles
1 bunch Fresh Cilantro, roughly chopped
Ground Sumac, for garnishing each serving
Instructions
Begin by patting dry the chicken thighs and seasoning the tops with kosher salt. Set the chicken aside.
Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Transfer the chicken thighs to the pot, salted side down, and then season the unsalted sides with kosher salt. Brown the chicken thighs on both sides. About 8 minutes each side. Season with black pepper after you turn the thighs to brown on the other side. Then transfer the chicken thighs to a cutting board and set aside. Leave the accumulated fat from the chicken in the pot.
Over medium heat, transfer the diced veggies to the Dutch oven. Sauté the veggies stirring occasionally just until they begin to sweat. About 3-4 minutes. Season the veggies with turmeric, dried oregano, and crushed red pepper flakes. Stir to coat the veggies in the seasoning and sauté for about 30 seconds.
Then add the bone broth and the fresh herb bundle. Increase the heat to medium-high and bring to a boil. While you wait for that, chop the chicken thighs into bite-size pieces.
Once boiling add the chopped chicken thighs back to the post. Stir, then add the egg noodles. Stir and cover the pot. Adjust the heat to keep a low boil/high simmer. Cook, covered for about 7-8 minutes, until the egg noodles are tender.
Uncover and cut the heat. Fish out the fresh herb bundle and discard. Add the chopped cilantro to the soup and stir to incorporate.
Taste the soup for seasoning and add more kosher salt and black pepper to taste.
Ladle the soup into bowls and top each serving with a pinch of Sumac.
Kelly, this soup is fabulous! I would give it more than 5 stars if I could. Believe it or not I had all the ingredients including the sumac on hand.
It went together so easily. We absolutely love this and the finish with the Sumac spice really puts it over the top. Thank you for sharing your talents with us and keep doing what you are doing this is the 3rd recipe of yours we have tried and everyone is outstanding. The crispy rice with Salmon converted my hubby to a salmon lover now!
Wonderful, Shirley! I am so happy this recipe was a hit in your house. Nothing more comforting than chicken noodle soup! Thanks for stopping by and sharing your success with this recipe! xo Kelly