"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Wednesday, October 21, 2009

The Ultimate Chicken Noodle Soup Created by Rori Trovato

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months.
Serves 6 to 8


  • 1 whole chicken , halved and cleaned and 6 chicken wings
  • 3 carrots , trimmed
  • 1 onion , peeled
  • 2 leeks , thoroughly rinsed
  • 4 stalks celery
  • 3 parsnips , trimmed
  • 1 bay leaf
  • 1/2 bunch parsley
  • 1 whole lemon

  • 2 tablespoons olive oil
  • 1 large onion , chopped (about 2 cups)
  • 3 carrots , peeled and cut crosswise into 1/4-inch coins
  • 2 stalks celery , cut into 1/4-inch slices
  • 2 tablespoons chopped dill
  • 1 pound egg noodles
  • Kosher salt and freshly ground pepper , to taste
For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.

To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.

Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.

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