Surprisingly my first time making “real” chicken noodle soup. The homemade chicken stock and fresh herbs really boosted the flavor profile…and the end result was delicious. I didn’t sear the chicken well and the seasoning all fell off when I added them back later, but at least it left some fond for the veggies and the Cajun spices complimented the flavors of the soup well.
by mmm-toast
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Ingredients
– Cajun Seasoning
– 2 Bay Leafs
– Salt/Pepper (To Taste)
– 3 Large Chicken Thighs
– 2 Tbsp Unsalted Butter
– 1 Large Onion (Diced)
– 2 Carrots (Peel & Dice)
– 2 Celery Stocks (Diced)
– 2 Serrano Peppers (Diced)
– 3-4 Garlic Cloves (Minced)
– 8 Cups Chicken Stock
– 1 Tbsp Parsley (Fresh Chopped)
– 1 Tbsp Dill (Fresh Chopped)
– 1 Small Lemon
– Egg Noodles
Prep Work
– Pat chicken thighs dry, then season with cajun seasoning.
– Peel and dice vegetables and set aside. Mince garlic.
– Wash and dry herbs. Chop finely and set aside.
– Heat large dutch oven to medium/high heat and add thin layer of neutral oil to bottom.
Instructions
– Once oil in dutch oven is heated, add the chicken thighs and sear for roughly 2-3 minutes per side. Set aside.
– Add butter to pot along with and onion, carrots, celery, and serrano peppers.
– Saute for 4-6 minutes, then add garlic and cook for roughly 1 minute. Don’t burn the garlic!
– Pour in chicken stock and taste. Add salt and pepper as needed, keeping in mind cajun seasoning will affect final flavor.
– Add bay leaves and chicken thighs to soup, making sure to pour in any chicken juice from seared thighs.
– Bring to boil…then reduce heat, cover, and simmer for roughly 30 minutes, stirring occasionally.
– Once chicken is cooked, remove from pot and cut into bite sized pieces.
– Discard bay leaves, then add chicken back into pot. Remove from heat.
– Cook egg noodles in separate pot according to packaging, then add to bowl with soup, chopped herbs, and a squeeze of lemon. *You can cook the noodles in the soup if planning on serving all of it immediately.