Chicken Noodle Soup with Parmesan Rind

Bysamwangberg
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You've had chicken soups like this-but not exactly this one. Fresh herbs add depth, and the real star is the parmesan rind. I had a block of parmesan that was too dried out to grate, so I tossed the rind into the pot instead. That simple move added the rich umami flavor my guests kept mentioning. I also spatchcocked and roasted the chicken, which gives you the option to make your own bone broth from the leftovers.

This soup inspired by the book Atmosphere by Taylor Jenkins Reid. I won't share spoilers, but the story draws inspiration from love and being a woman in the 80s trying to go to Space. When I hosted my book club, I built the menu around the book's beautiful, complex characters and settings. Chicken soup felt like the perfect cool-weather dish-simple, comforting, and full of flavor and warmth.

I also made a Lemon Bread Crumb Caesar Salad and Campfire S'mores Rice Krispy Treats.

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Ingredients

  • Carrots
  • Celery stalks
  • Garlic
  • Fresh sage
  • Fresh thyme
  • Fresh rosemary
  • olive oil
  • Chili flakes
  • Chicken stock
  • Egg noodles or Gluten free noodles
  • Salt and pepper
  • Parmesan rind
  • Parmesan 
  • Chicken shredded

See recipe card for quantities.

Instructions

Sam Chopping celery
  1. Dice carrots and celery into bite sized pieces
chopped celery and carrot
  1. Heat olive oil and sauté carrots and celery with chili flakes, sliced garlic, diced sage, and thyme.
sautéed carrot and celery with parm rind
  1. Add parmesan rind, rosemary stock, bay leaf, and chicken stock.
soup to boil
  1. Bring to a boil and add noodles. Cook until soft.

5. Add salt and pepper if needed.

6. Add in Chicken and serve. Top with parmesan and parsley.

Substitutions

  • Gluten Free: Use one pack of gluten-free noodles. I like the GF Tagliatelle from Trader Joe's, but Jovial noodles work great too.
  • Vegetarian - Switch to vegetable stock, and take out the chicken. I'd personally go for a butter bean or a great northern bean to add some protein and fiber.

Equipment

  • one soup pot
  • microplaine
  • knife
  • sheet pan or cast iron (spatchcock chicken)
  • spatula

Storage

Store in the fridge for up to a week. I froze mine in my soupercubes, but I've also used freezer bags and sealable glass containers.

Top Tip

Don't skip the parmesan rind and the fresh herbs.

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Pairing

These are my favorite dishes to serve with [this recipe]:

samwangberg's avatarsamwangberg

Chicken Noodle Soup with Parmesan Rind

A simple but elevated chicken noodle soup.
Print Recipe
Prep Time 1 hour
1 hour
Servings: 10
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 carrots
  • 5 celery stalks
  • 7 leaves Fresh sage diced
  • 4 stalks Fresh thyme stripped
  • 2 sprigs Fresh rosemary (keep stalks whole)
  • 2 tablespoons olive oil
  • 2 teaspoons of chili flakes
  • 12 c Chicken stock
  • 1 pack Egg noodles (gluten free or regular)
  • Salt and pepper as needed
  • 1 parmesan rind
  • parmesan fresh
  • 4 c Chicken (spatchcocked or rotisserie)

Equipment

  • 1 soup pot
  • 1 sheet pan or cast iron if roasting chicken
  • 1 liquid measuring cup
  • 1 Knife
  • 1 Cutting Board
  • 1 micro plain

Method
 

  1. Dice carrots and celery into bite sized pieces
  2. Sweat in a soup pot with olive oil and chili flakes, diced sage and thyme
  3. Once you get a little color, add parmesan rind and rosemary stalk whole, bay leaf, and chicken stalk
  4. Bring to a boil and then add in egg noddles
  5. Once egg noodles are soft
  6. Taste the broth- add salt and pepper as needed
  7. add in shredded chicken
  8. Serve and top with parsley and microplaned parmesan

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