Did I really add a rind of parmesan cheese? Yes, and once you try it - you'll never make broth the same way again. You may even curse yourself for all those parmesan rinds you've thrown out over the years. The rind has all the flavor of the cheese and it imparts great depth to soups, stews and broths. The rich cheese flavor is almost umami-like, and it adds immeasurable flavor to this stew. I use both the rind and grated parmesan in this dish - so use both parts from the same wedge if you want!
About the pasta: I love the look and texture of cavatappi in this dish, so that's what I used. You can use ANY pasta shape, regular or gluten-free. You can also use egg noodles, regular or no-yolk.
Hearty Chicken Noodle Stew with Parmesan Rind
Note: Sometimes the cheese rind dissolves completely into the broth, meaning you can't find it when you're ready to serve. Don't worry about it! If it doesn’t melt, just fish it out before serving (it's edible, just tough to chew).
4 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped white onion
1/2 cup chopped carrots
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 tablespoon tomato paste
2 to 4-inch piece parmesan rind
8 ounces cavatappi pasta, or any pasta shape
1/2 cup frozen peas, keep frozen until ready to use
1/4 cup grated parmesan cheese, plus more for serving
Fresh parsley leaves for serving, optional
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Remove the chicken from the pan and set aside. Heat the remaining 2 teaspoons of oil in the same pan over medium-high heat. Add the onion, carrots and garlic and cook for 2 to 3 minutes, until soft, stirring frequently. Return the chicken to the pan and add the oregano, basil, salt, and pepper. Stir to coat the chicken and vegetables. Cook for 1 minute, until the herbs are fragrant. Remove the pan from the heat.
Melt the butter in a stock pot or Dutch oven over medium heat. When the butter is bubbly, whisk in the flour. Whisk until smooth. Add the chicken broth and tomato paste and bring to a simmer. Reduce the heat to low and add the parmesan rind. Add the chicken and vegetables to the pot, partially cover and simmer while you cook the pasta (about 10-15 minutes).
Cook the pasta according to the package direction. Drain, reserving 1/2 cup of the cooking water. Add the pasta and reserved cooking water to the chicken mixture with the peas and 1/4 cup parmesan cheese.
Cook and stir for 1 minute to heat through.
Ladle the stew into bowls and top with parsley leaves. Serve extra parmesan cheese on the side.
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