By Alexa Weibel

Since I had plenty of frozen stock, I made this recipe, minus the herbs, but adding the garlic and thin egg noodles. However, this recipe is deceptive. It’s only 30 minutes if you have the stock on hand.

“Sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.”

Yield: 4 to 6 servings

  • 5 tablespoons extra-virgin olive oil
  • 1 pound ground chicken
  • Salt and black pepper
  • 4 garlic cloves, roughly chopped
  • 1½ teaspoons ground coriander (optional)
  • ½ teaspoon celery seeds (optional)
  • 2 celery stalks, halved lengthwise, then sliced ½-inch thick
  • 1 large carrot, peeled and cut into ½-inch cubes
  • 1 large shallot, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
  • 7 to 8 cups chicken stock, plus more as needed
  • 8 ounces dried egg noodles, cavatelli or other small shaped pasta
  • Chopped fresh parsley and dill for garnish

PREPARATION

  1. 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 (if using), 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.
  2. Add the celery, carrot, 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.
  3. Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a fistful of torn herbs.
  4. Note: The recipe suggests topping soup with a spoonful of crème fraîche and the torn herbs. I only used the dill and parsley.

Chicken Stock

By Samin Nosrat

Yield: About 6 quarts

  • 4 pounds raw chicken bones (Whole Foods has frozen chicken bones.)
  • 6 quarts water
  • 2 onions, unpeeled, quartered
  • 2 carrots, peeled and halved crosswise
  • 2 celery stalks, halved crosswise
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 thyme sprigs
  • 5 parsley sprigs (or 10 stems)
  • 1 tablespoon white-wine vinegar

PREPARATION

  1. Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
  2. Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
  3. Strain the stock through a fine-meshed sieve. Let cool.
  4. Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.