Chicken Noodle Soup with Sunny Anderson | The Kitchen

Sunny makes her chicken noodle soup with bone-in skin-on cumin-rubbed chicken THIGHS and jalapeno! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oGaBkj Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Cumin-Rubbed Chicken Noodle Soup RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 30 min (includes sit time) Active: 40 min Yield: 4 servings Ingredients 4 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon olive oil 1 jalapeno, chopped 1 cup frozen pearl onions, halved 1/4 cup sofrito, preferably Goya 1 teaspoon roasted chicken soup base, preferably Better Than Bouillon 8 ounces broad egg noodles, preferably No Yolks 2 tablespoons chopped fresh cilantro Directions Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature. Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.) Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes. Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SunnysCuminRubbedChickenNoodleSoup #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Chicken Noodle Soup with Sunny Anderson | The Kitchen | Food Network https://youtu.be/8Vr8I5t_mFM