Edit ModuleShow Tags

Our Favorite Homemade Soup Recipes

5 members of the Moffly staff share the soup recipes they love



(page 3 of 5)

Favorite Soup of Trish Kirsh: Publisher, Greenwich Magazine / athome in Fairfield County

Chicken Noodle Soup

It is always a hit with my family, especially for the little ones who need protein, and makes a great delivery to neighbors with crusty bread with a Pellegrino and lime. Everyone always asks me why this tastes different than expected. The warm surprise is in the cinnamon, nutmeg, and orange.

Ingredients
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs celery, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
Teaspoon pepper
1 bunch thyme
2 rotisserie chickens
Water, if needed for broth
Chicken boullion cubes, 2-4 for taste
2 bay leaves
1 orange, halved
1 teaspoon ground cinnamon
2 spinkles nutmeg
Freshly ground black pepper
2 cups small pasta, our favoriteis orecchiette
1 (15-ounce) can cannellini white beans

Procedure
Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the thyme and cook for another 2 to 3 minutes. Add the chicken cut off in small pieces from the rotisserie bone and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Add a few boullion cubes for richer flavor if wanted.

Squeeze the juice of the 2 orange halves into the soup and drop in the halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.

While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy since it always softens in the broth. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil to separate and toss. Reserve.

Discard the orange halves, thyme and bay leaves. Taste the soup for seasoning, which should be spicy and warm. Rinse the beans and add them to the pot. Adjust the seasoning, if needed. Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta.

Photo: @nicolebranan/istockphoto

 

Edit ModuleShow Tags Edit ModuleEdit ModuleShow Tags

Most Popular Articles

  1. Kelly Ann Beaumon & Robert Peter Marino
  2. More Reasons To Love Champagne
    A recap of the Champagne Lallier tasting hosted by Ancona’s Wines and Liquors
  3. Details: Aetheria Spa
    Q&A with Aetheria Spa owner Beth McCarthy
  4. I’m Dreaming Of A Light Christmas
    Healthy versions of your favorite winter comfort foods and drinks
  5. Q&A with Jewelry Designer, Paige Novick
    Paige Novick discusses her PHYNE Jewelry Collection, now available at Saks
Edit ModuleShow Tags