Go Back
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