Sunny's Cumin-Rubbed Chicken Noodle Soup

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  • Level: Easy
  • Total: 1 hr 30 min (includes sit time)
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

4 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper 

1 tablespoon ground cumin 

1 tablespoon olive oil 

1 jalapeno, chopped 

1 cup frozen pearl onions, halved 

1/4 cup sofrito, preferably Goya

1 teaspoon roasted chicken soup base, preferably Better Than Bouillon

8 ounces broad egg noodles, preferably No Yolks 

2 tablespoons chopped fresh cilantro 

Directions

  1. Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
  2. Add the olive oil to a soup pot on 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 and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)
  3. Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then 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 simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.
  4. Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.