Soup

Spicy Tomato Chicken Noodle Soup

December 19, 2020

Chicken noodle soup got a much needed makeover. Kicked up a notch with a rich tomato sauce and spicy Calabrian chili peppers, this is guaranteed to keep you warm all season long.

For this recipe I have you poach your own chicken. Reasons being: the flavor of the chicken and the stock are exponentially better than store bought. I would never recommend doing an extra step if it weren’t worth your time. If you physically do not have the time to poach your own chicken, feel free to sub with a rotisserie chicken and boxed stock by all means. In that case, I would insist on splurging for the expense tomato sauce. It brings so much flavor to this soup, and serves as a great time saver not having to cook down canned tomatoes.

Spicy Tomato Chicken Soup

yields:8 people

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Ingredients

For the Poached Chicken

1 whole chicken
2 carrots chopped into 2 inch pieces
2 celery stalks chopped into 2 inch pieces
1 onion chopped into 2 inch pieces
3 stems parsley
1 tbsp kosher salt
4 black peppercorns

For the Soup

8 cups chicken stock from poached chicken
meat from poached chicken
2 carrots
2 celery stalks
1 onion
1 small fennel bulb
3 cloves garlic
2 cups dry white wine
1 quart tomato sauce recipe tagged below, but feel free to use good jarred sauce
1 tbsp fresh oregano
3 tbsp calabrian chilis more or less depending on your desired spice level
16 oz dry pasta
1 bunch kale ribs removed and chopped into ribbons
1 parmesan rind optional

Instructions

For the Poached Chicken

Place vegetables, chicken, salt and pepper into a slow cooker. Fill with water until the chicken is completely or almost completely submerged. Cook on high for 4 hours or low for six hours.
When it's finished cooking the meat will be extremely tender. Carefully transfer the chicken to a rimmed cutting board and allow it to cool until cool enough to handle with your hands, about 30 minutes. Strain the poaching liquid through a fine mesh strainer, discard the solids and save the broth for your soup. De-bone, and pull the chicken into bite size pieces.

For the Soup

Chop your carrots, celery, onion, fennel and garlic in a food processor into a fine chop. Heat a large heavy bottom pot over medium high heat. Add 2 tbsp of olive oil and your chopped vegetables. Cook down until the moisture has evaporated, about 5 minutes. Deglaze with white wine and reduce by half.
Add your chopped oregano, Calabrian chilis, tomato sauce, and 8 cups of chicken stock. Bring to a boil and reduce to a simmer. Add your parmesan rind and simmer for 30 minutes to an hour, stirring occasionally.
While the soup simmers, cook your pasta 2 minutes short of al dente. After it simmers, remove the parm rind and fold in your chopped kale and let it wilt for a few minutes. Then fold in your pulled chicken and your pasta. Garnish with fresh grated parmesan, extra oregano and serve alongside some crusty toasted bread.

Soup

Spicy Tomato Chicken Noodle Soup

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