Sunnys Cumin Rubbed Chicken Noodle Soup Recipes

Steps:

• Preheat the oven to 400 degrees F.
• 1. Roast the tomatoes. On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, tucking the garlic bits beneath them and bake until lightly charred, 45 to 50 minutes.
• 2. Build the soup. In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well, cooking until it's a deeper red than when you started, about 5 minutes. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 5-10 minutes. Transfer the soup to a blender* (or use hand-held immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. When blending start slow then increase the speed to puree the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
• 3. Stir in the Hidden Valley®. While whisking, slowly add the Hidden Valley® Original Ranch® Light Dressing until combined. Serve warm.

Steps:

• Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
• Heat the olive oil in a soup pot over 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. (The goal here is to just get flavor and fat from the chicken, not cook it.)
• Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. 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 cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
• Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

Steps:

• For the steaks: In a small bowl, combine the cumin, paprika, garlic powder, salt and pepper. Sprinkle over both sides of each steak and rub into the meat. Rest at room temperature for 2 hours.
• Once the steaks have rested, heat a large cast-iron skillet or griddle pan on medium-high heat. Drizzle the steaks with olive oil on both sides, then add the steaks to the hot skillet. Cook for 3 to 4 minutes, then flip and cook on the second side just 2 minutes more, or until desired doneness. Remove the steaks to a plate, cover with aluminum foil and let rest for 10 minutes.
• For the cucumber salad: In a medium bowl, combine the lime juice, vinegar, sugar, a pinch of salt and a few grinds of black pepper and whisk together until the sugar and salt have dissolved. Add the cucumber, radishes, red onion and jalapeno if using. Toss and let sit at room temperature while the steaks are resting. Serve the steaks topped with the cucumber mixture.

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Steps:

• In a large pot, heat half of the oil over medium heat. Add drumsticks, turn and brown on all sides, approximately 5 minutes.
• Meanwhile, heat remaining oil in frying pan over medium heat. Add carrots, celery, onion and garlic. Saute until slightly soft, about 5 minutes. Add cumin and chilli powder, stir to coat vegetables and let spices toast for a couple of minutes and turn off heat.
• In chicken pot, add 6 cups of broth and be sure to scrape any chicken bits from the bottom of the pot. Bring to a boil, reduce heat and simmer drumsticks for 10 minutes. Remove chicken with tongs to cool and skim any foam off the top of the broth.
• Add remaining 2 cups of broth to frying pan, to help spices release from the pan. Scrape bottom of pan and pour contents into large pot. Add orzo and zucchini and bring to a simmer for 10 minutes.
• Remove chicken meat from drumstick bones. Be sure to remove the hard rubbery bits that can be found at the end of the tendons. Cut meat into large chunks. Add meat and corn to soup and simmer until heated through and orzo is cooked to your liking.
• Add salt and pepper if you prefer but we found that it really didn't need it.