In stock
SKU
7092-b-2

7092 Golden Chicken Noodle Soup with Vadouvan Curry and Ginger

7092 Golden Chicken Noodle Soup with Vadouvan Curry and Ginger

7092 Golden Chicken Noodle Soup with Vadouvan Curry and Ginger

Serves 8

8 skin-on, bone-in chicken thighs (about 3 lbs.)

2-in. piece of ginger, thinly sliced

1 head of garlic, sliced in half horizontally

1 large onion, peeled and cut in half

3 Tbs Vadouvan Curry seasoning (7092)

2 bay leaves

½ tsp. whole black peppercorns

4 medium carrots, peeled and cut into ¼-in. dice (about 2 cups)

4-oz. thin egg tagliatelle, broken up into 1-in. pieces or egg noodles of your choice

2 Tbs. chopped Italian parsley

 

  1. Place chicken, ginger, garlic, onion, Vadouvan Curry seasoning, bay leaves, and peppercorns in a large pot and add 12 cups of water.  Bring mixture to a simmer over medium-high heat and then reduce heat to maintain a gentle simmer for 30 Min.  Turn off stove and remove chicken thighs from pot and transfer to a bowl until cool enough to handle.

  2. Remove skin from chicken thighs and discard.  Remove meat from bones and shred.  Return bones to pot and bring mixture back to a simmer over medium-high heat.  Reduce heat to maintain a gentle simmer and continue to cook for 1 hour.  Strain mixture and discard solids.  Return broth to pot (you should have about 10 cups), add carrots and bring mixture again to a simmer over medium-high heat.  Reduce heat to medium and cook carrots for 5 minutes.  Add pasta and cook according to manufacturer’s instructions.  Stir in parsley and serve immediately.
More Information
SKU 7092-b-2
Ingredients

.

Tips Notes

.

Prep Time 15 minutes
Cook Time 1 Hour
Total Time 2 Hours
Yield 8 servings
Level Medium
Credits Chef Fiona Kennedy
Write Your Own Review
You're reviewing:7092 Golden Chicken Noodle Soup with Vadouvan Curry and Ginger
To Top