French Roasted Chicken Noodle Soup
Yield: 8 Servings
2 Large Boneless, Skinless Chicken Breasts
2 Large Boneless, Skinless Chicken Thighs
2 Teaspoon French Grey Salt Divided
3 Tablespoons Olive Oil, Divided
2 Teaspoons Ground Green Peppercorns, Divided
1 Cup Diced Celery
1 Cup Diced Yellow Onion of Scallions
1 Cup Diced Carrots
1 Cup Dry White Wine
1 1/2 Tablespoons Country French Seasoning
1 Tablespoon Fowlers Poultry Seasoning
6 Cups Low Sodium Chicken Stock
2 Cups Water
2 Cups Dry Orzo, Cooked
1 Cup Minced Fresh Parsley
Chicken Noodle Soup is one of the first things most of us learn to cook. Usually we've learned how to make it from our mothers and grandmothers. It's something our families get excited about when they walk through the door and smell it simmering on the stove. We've spent years at MorningStar Kitchen perfecting several recipes for Chicken Noodle Soup. This roasted version, seasoned with our Country French and Fowlers Poultry seasonings is our new favorite. Pan roasting the chicken and sauteeing the vegetables ahead of time gives the soup a depth of flavor you can't achieve otherwise, and the seasonings add such amazing flavor to the soup that you'll swear you've just eaten take-out from a French bistro!
Rinse and pat dry chicken pieces. Sprinkle each piece liberally with salt and pepper and let stand for 15-20 minutes.
Heat olive oil in large (3 qt.) French saute' pan placed over medium high heat. Add chicken and saute' until golden brown, about 3 minutes per side. Remove chicken from pan and set aside. Add celery, onion, and carrots to pan and saute' until onions are slightly transparent. Remove vegetables from pan and set aside.
Preheat oven to 375 degrees.
Deglaze pan with white wine. Add seasonings, and remaining salt and pepper. Mix until well-combined. Put chicken pieces back in pan and ladle some of the pan sauce on top of each piece. Place pan, uncovered, in center of oven and roast for 35-40 minutes until chicken reads 165 degrees on meat thermometer. Once done, remove chicken from oven, transfer to a plate and allow to stand until it has cooled. Once cool, cut chicken in 1/2" cubes. Cover, and let stand.
While the chicken is cooling, add chicken and vegetables stock to pan juices. Place pan on cook top over medium heat. Cover and simmer mixture, stirring occasionally for 40-45 minutes. Meanwhile, cook orzo according to package instructions.
To assemble soup, remove pan from heat. Add diced chicken, orzo, and parsley to the stock and stir to combine. Test seasonings and add more salt and pepper as needed. Ladle into soup bowls and serve.
Chef's note: we like to make the soup a day ahead of time as it gives the flavors extra time to develop. When we do that, we cook the orzo as directed, but do not add it to the soup until we're ready to serve it. That way they won't absorb the liquids while standing.