Chicken Meatball Noodle Soup — Damn Delicious

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Chicken Meatball Noodle Soup

This is just like everyone’s favorite cozy, comforting homemade chicken noodle soup except made even better with chicken meatballs! You’ll only want this version of chicken noodle soup after trying this! Promise!

I know I just experienced -1 degree F weather in Indianapolis during the holidays but I will still say this.

It’s still cold at 56 degrees F in Los Angeles.

I know. I thought I could brave the cold a bit better here in Southern California after Indy, but boy, was I wrong.

56 is COLD. VERY, VERY COLD.

So, Butters and I are not leaving the house today.

He’s in a fancy cable knit sweater and I’m already on my second bowl of this chicken noodle soup.

With extra chicken meatballs in my bowl.

Because let’s be honest.

The meatballs are legit the best part of this soup.

Chicken Meatball Noodle Soup

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This is just like everyone’s favorite cozy, comforting homemade chicken noodle soup except made even better with chicken meatballs! You’ll only want this version of chicken noodle soup after trying this! Promise!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 1/2 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

For the chicken meatballs

  • 1 pound ground chicken
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  5. Serve immediately.

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