In frigid months, there is something especially comforting about a steaming bowl of Sumac Roasted Chicken Noodle Soup. Ladled straight from my dutch oven into a bowl big enough for a double-serving, this tangy soup offers a few moments of warmth and joy with every slurp.
What I notice more of during east coast winters is how everything seems to stand still. Bare trees, cloudless skies, and pure white grounds. Something about the scene just feels kind of empty. So, for me, I appreciate seeing how people come together to turn this blank slate of a season into something that can be more joyful. Bright holiday lights strung from roof tops to trees. Kitchens filled with snuggly aromas from sweet spices to grated citrus rinds. Music that induces all kinds of nostalgia. Finding the magic in the season just seems to bring my surroundings to life.
With this Sumac Roasted Chicken Noodle Soup, I tried to keep this magical feeling in mind. The bright and tart flavor of sumac. The colorful sweetness of chunks of carrots. The way it all sings and dances together in a pot. I hope as your savor this soup, you feel all of that coming together.
If you have any more questions when making this Sumac Roasted Chicken Noodle Soup recipe, definitely reach out to me @thefamiliarkitchen on instagram. Be sure to tag me when you make it
If you like this Sumac Roasted Chicken Noodle Soup recipe, you might also like my:
Sumac Roasted Chicken Noodle Soup
- Sumac 2 tbsp
- Salt 2 tsp
- Pepper 1/2 tsp
- Garlic Powder 1 tsp
- Onion Powder 1 tsp
- Red Chili or Cayenne Powder 1 tsp
- Turmeric 1/2 tsp
- Chicken Thighs 2 lbs (with or without bone)
- Butter 2 tbsp
- Shallots 2 large, diced
- Garlic Cloves 4, minced
- Chicken Broth 8 cups
- Water 2 cups
- Olive Oil 1 tbsp
- Celery Stalks 3, fine dice
- Carrots 3, peeled, fine dice
- Bay Leaves 2
- Rosemary 1/2 tsp
- Dry Egg Noodles 3 cups
- Parsley 1/2 cup chopped
- Salt 1-2 tsp *add more to taste
Season the chicken.
- Trim excess chicken thigh fat and then pat them dry to remove excess moisture.
- In a mixing bowl, add the chicken and toss in the chicken seasonings to coat the chicken.
- Refrigerate and let marinate for at least 30 minutes.
Roast one side of the chicken.
- In a stockpot or dutch oven, heat the butter on medium high heat.
- Once the butter melts, place the chicken in meaty side down.
- Cook until the one side facing down turns a nice crusted, golden brown. Remove from pan and set aside.
Let's create the flavorful broth.
- Increase the heat to medium high. With the butter and chicken fat still in the pan, add the shallots and cook until soft.
- Once soft, add the garlic and cook until lightly roasted.
- Increase heat to high and add the chicken broth, water, and olive oil and stir to lift up the flavor from the bottom of the pot.
- Bring the broth to a boil and then add the roasted chicken back in to the pot along with the celery, carrots, bay leaves, and rosemary.
- Once added in, stir everything together, then reduce the heat to medium low and let simmer covered for about 25 minutes.
Cook the noodles.
- After 25 minutes, remove the chicken again and set aside in a mixing bowl.
- With heat still at medium low, add the dry egg noodles to the broth and let cook covered for about 9-10 minutes or until al dente.
- While the noodles cook, shred the chicken into small pieces (or as big as small as you like to eat it).
- Turn off the heat, add the shredded chicken back in to the pot along with the parsley and season with more salt if needed.
- Find and remove the bay leaves. Sprinkle more sumac on top. Enjoy!