Soup's on.

As I mentioned before, I've been challenged by a coworker to eat a bowl of chicken noodle soup every day in 2011. So far we're on day 229, no misses. You can follow my adventure here!

Though I love all chicken noodle soups, this particular recipe was worth blogging about (which, as Nick pointed out the other day, has replaced "worth writing home about" in this modern day). I was watching Secrets of a Restaurant Chef, a fabulous Food Network show hosted by Anne Burrell: Anne's concept is bringing restaurant techniques to the home cook, and in this particular instance, she featured chicken noodle soup. I was surprised and delighted (and further validated that chicken noodle soup is truly a beloved dish!) to see an entire special about my daily fix. Incorporating interesting, hearty flavors of cinnamon, nutmeg, and lemon, this recipe is a perfect example of just how versatile this comfort food can be. Once it was all steeped in flavorful goodness, it was hard to pick out the individual ingredients; rather, it was one of those delicious, blended flavors that made you say, "Huh, what is that?"

Anne's tips from the episode:

1. When working with herbs and spices, add them to the oil/sauté instead of waiting to add them to the liquid; they get toasty and release even more flavor!
2. Adding white beans to the soup imparts a velvety, rich texture.
3. Cook the pasta separately (instead of in the soup itself) to keep it nice and al dente.

~

Anne Burrell's Chicken Noodle Soup

(I used chicken stock instead of water: major time-saver, and adding chicken only boosts flavor even more!)

Extra-virgin olive oil, as needed

1 large onion, cut into 1/2" slices

4 ribs celery, cut into 1/2" dice

3 carrots, cut into 1/2" dice

Kosher salt

2 cloves garlic, smashed

2 t crushed red pepper flakes

1 bunch thyme

3 lb bone-in chicken legs and thighs, skin and excess fat removed

Water, as needed (enough to cover the chicken)

2 bay leaves

1 lemon, halved

1 t ground cinnamon

2 grates fresh nutmeg

Freshly ground black pepper

1 (15-oz) can white beans or chick peas

1 bunch cilantro, leaves coarsely chopped

2 c small pasta, preferably small shells such as orecchiette, or orzo; cooked

Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.

Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface.

Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.

After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve.