Chicken Noodle Soup

Chicken soup is one of the easiest and satisfying recipes a cook can master. This soup has all the classic flavors (celery, carrot, parsley). Most chicken noodle soup recipes use whole meat, but this one uses ground chicken, which results in a fragrant, golden, savory soup you want to eat all winter long.

—See the end of the recipe for more variations—

Chicken Noodle Soup
4–6 servings

5 tablespoons extra-virgin olive oil
1 pound ground chicken, organic free range
Sea salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1-1/2 teaspoons ground coriander
1/2 teaspoon celery seeds
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups organic chicken stock, plus more as needed
2 bags Kebun Healthy Noodles (if not keto, use 1.5 C. dry egg noodles)
Crème fraîche, chopped fresh parsley, and lemon zest, for garnish

In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds, and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.

Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.

Add the Healthy Noodles to the soup, then add the reserved chicken and any accumulated juices and heat until warmed (if using dry egg noodles, cook them first, then add as noted). Season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

NOTE: If using only two portions at a time, add the noodles in this recipe separately from the soup so that the next day’s noodles are not waterlogged and soggy.

Variations on a Theme

  • CREAMY—Add 2 to 4 tablespoons of heavy cream or crème fraîche.
  • ITALIAN—Add a few tablespoons of pesto.
  • MEXICAN—Add three or four slices of lime, swap the parsley for fresh cilantro, add 1/2 teaspoon of cumin, a dash of cayenne or hot sauce, diced tomatoes, and cubed avocado.
  • ASIAN—Add a teaspoon of toasted sesame oil, ginger powder, and a few dashes of fish sauce.