1 Video | Photo: Chicken Noodle Soup Recipe
Ingredients
For the soup:
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 3 quarts low-sodium chicken broth
- 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
- 4 black peppercorns
- Kosher salt
- Grated Parmigiano-Reggiano, for garnish
For the meatballs:
- 1 medium onion, diced
- Olive oil
- 6 links organic chicken-apple sausage meat
- 1 egg
- 1 teaspoon fresh thyme leaves
- 1 handful fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 2 pounds frozen cheese tortellini, store bought
- Kosher salt and freshly ground black pepper
Directions
For the soup:
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
For the meatballs:
Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.
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By jovanna_2562938
Long Island, NY
on February 27, 2013
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This should be renamed "Chickarina soup." I make it every winter. I used plain ground chicken for the meatballs w/o sausage. The recipe to make the meatballs was almost identical to my regular Italian meatballs, parm, parsley, garlic,onion, S&P, but I left out the egg bc my granddaughter is allergic. It holds together well without it bc I added bread crumbs. I used a tiny ice cream scoop to make mini meatballs. I used only 2 1/2 quarts of liquid as well. Sometimes I roll out dumplings and add them to this soup in place of the tortellini, a small package by the way is plenty. It's all good; even rice works. Per another reviewer's problem, cook tortellini, rice, whatever, in advance in plain water, then add it soup at end so it doesn't soak up too much soup liquid. On a rainy day or anyday, it makes a hearty, comforting meal.
By amylouh
on January 11, 2013
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I love this soup!
By jamesd3rd
redondo beach, 43
on September 17, 2012
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I made this last night and for the most part it turned out great. I used the freshest items I could get and the flavor was very good. The only thing I would sayt was that 2 lbs of tortellini is WAY too much for 3qts of liquid. And I didn't use all 32oz. The tortellini I bought came in 10oz packs so I bought 3. I was still 2oz shy of a full two pounds. Good thing too. Because when those three packs absorbed the stock, there was hardly room for the meatballs. My pot was plenty big enough to hold all the liquid. It was a big pasta/stock pot.
If/when I make this again. I'm going to eyeball the pasta portion. I'll start with 10oz and gradually add enough to where I think I'll get an even distribution per serving. I think somewhere around a pound of tortellini for 3qts of stock is more realistic. Unless there are packs where they are much smaller.
Read all 167 reviews