Chef Johns Homemade Chicken Noodle Soup Recipes

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CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

7-MINUTE SALMON PICCATA



7-Minute Salmon Piccata image

In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.

Provided by Chef John

Categories     Salmon Fillets

Time 12m

Yield 2

Number Of Ingredients 11

2 (6 ounce) boneless, skinless salmon fillets
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 teaspoon all-purpose flour
2 tablespoons clarified butter
2 tablespoons drained capers
¼ cup white wine
1 lemon, zested and juiced
2 tablespoons unsalted butter
1 tablespoon water, or as needed
2 tablespoons chopped fresh Italian parsley

Steps:

  • Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
  • Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
  • Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
  • Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
  • Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
  • Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg

CHEF JOHN'S DRUNKEN NOODLES



Chef John's Drunken Noodles image

I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine - but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.

Provided by Chef John

Categories     Thai Main Dishes

Time 40m

Yield 4

Number Of Ingredients 16

8 ounces dried rice noodles
¼ cup oyster sauce
¼ cup soy sauce
1 tablespoon Asian fish sauce
1 tablespoon maple syrup
1 teaspoon white sugar
2 tablespoons cold water
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 cup shallots, thinly sliced
6 teaspoons chile padi (bird's eye chiles), thinly sliced
4 cloves garlic, minced
2 ½ pounds skinless, boneless chicken thighs, cut into strips
1 pound Chinese broccoli, sliced
4 stalk (blank)s green onions, thinly sliced
1 cup fresh Thai basil leaves

Steps:

  • Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
  • Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
  • Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
  • Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
  • Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 61.2 g, Fat 8.5 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1392.8 mg

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

Categories     Noodle Soup

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

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