| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 4 servings |
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
Instructions
- Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
- 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.)
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 715 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 42 g |
| Cholesterol | 237 mg |
| Sodium | 645 mg |
Reviews
Super good but I need the nutrition info please
Sunny, this recipe is awesome, I didn’t have all the ingredients on hand so I substituted … 4 cups of chicken bone broth, instead of the bouillon/water…. and a cup of frozen chopped onions instead of the frozen Pearl onions, when I have the original listed ingredients I will make the recipe as directed. I also cooked the egg noodles separately so the noodles wouldn’t absorb the broth. The only problem is when I served the soup the second day and told my husband he was eating the last bowl he was disappointed, so it’s a win win in this house, I’ll be making the soup again… a few comments/ tips to other people who cook this soup is the jalapeño will dictate the heat in the soup, the cilantro is the perfect topping for this soup… We love This recipe!
Thank you Sunny all we can say is yum yum,great recipe.
My family loves this especially when I keep the jalapeno seeds in to give it that extra kick. I have made this at least 4 times already and learned that the 4 cups of liquid is not enough if you want it to be like a soup. So I always add about 6 cups and use broth instead of water. If I have the time I will let the thighs simmer in the broth a little longer until the meat falls off the bone. The kids and hubby eat it all and we never have leftovers. Thanks for a good one Sunny!
So good! I used boneless skinless thighs. I don’t think it made a difference to the flavor but just easier to eat. Wished it had more broth. Next time we’ll add 6 cups of water. Recommended!!!!
It was just okay. Flavor was okay.
Two words on this recipe – Awesome and EASY. This dish was so good and easy to make. It was a true “Winner” in my house and I have a hard crowd to please. Did not have thighs on hand so I used legs- still worked well.
Great Comfort Recipe with chicken. Our household loves Chicken Thighs.Meal in a bowl- flavorful!
It must have been good the way Geoffrey was eating it lol
This is not a soup. It is chicken and noodles. Too dry. If you want a soup then add more chicken broth. Would not make this again.