Recipe courtesy of Sunny Anderson

Cumin-Rubbed Chicken Noodle Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 4 servings
This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.



  1. Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
  2. Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
  3. Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
  4. Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.