Chicken Noodle Soup
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cloves
Garlic (smashed)2 large
Carrot (chopped)1 medium
Onion (diced)2 ribs
Celery (sliced)1
Bay Leaf1
Egg1 tsp
Thyme Leaves (fresh)Directions:
1
Watch how to make this recipe
2
For the soup: Set a large stock pot over medium heat
3
Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes
4
Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste
5
Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini
6
For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat
7
Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together
8
Season with salt and pepper
9
Heat a skillet with a few tablespoons of olive oil until just smoking
10
Use a small ice cream scoop to drop meatballs onto skillet
11
Cook, turning, until golden brown
12
Drop tortellini straight from freezer into soup
13
Cook until they float
14
Once meatballs are browned, add to pot of chicken broth
15
Bring to a simmer and cook for 2 or 3 minutes
16
Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley