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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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 


  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.