I know that most of the time I post a soup recipe with chicken it’s using a rotisserie chicken which is a convenient hack but this time out I used ground chicken. Saw this recipe on my favorite cooking site @nytimes.com/recipes and knew I had to make this . Of course I made a few changes to our tastes but feel free to check out original recipe. Very very easy and very delicious. You can definitely add egg noodles or any small pasta or cavatelli. I used ditalini which I almost always use for a small pasta. You may need to adjust amount of stock so have extra on hand.
5 Tablespoons olive oil–
1 pound ground chicken ( if you can get dark meat I would but unless you’re going to a butcher you probably won’t find it) white meat is fine
Kosher Salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1 large carrot, peeled and cut into small cubes or slice and cut in 1/2 moons —
2 celery stalks, halved lengthwise, then sliced 1/2″ thick
1 large shallot , finely chopped
1 teaspoon dried thyme– if you want to use fresh thyme about 1 Tablespoon of thyme leaves
7-8 cups chicken stock, more as needed
1 cup dried small shaped pasta
In a large stock pot , heat 3 tablespoons oil over medium heat. Add the chicken, season with some salt and pepper and cook, using a wooden spoon to crumble chicken, app. 5 minutes.
Add the garlic and coriander and continue to cook, stirring frequently, until chicken is cooked through, app. 3 minutes. Using a slotted spoon remove chicken to a small bowl and cover with aluminum foil to retain moisture, cover and set aside.
Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons of olive oil to the pot, season with some salt and pepper and cook stirring until everything is slicked with olive oil, app. 3 minutes. Add the stock — I started with the full 8 cups and brought to a boil over high heat.
I cooked my noodles in a separate pot . When the soup cooked down for a while and vegetables were very soft ( probably a 1/2 hour or more) I added the ground chicken and any and all juices that were in the bowl and heated until warmed through, taste for salt and pepper.
I placed some pasta in the individual bowls and poured the hot soup over the pasta and if you’d like a squirt of fresh lemon is always delicious here.