Chicken Noodle Soup

 

chicken noodle soup

Hearty chicken noodle soup, Casarecce, rustic kale, lemon and Parmesan cheese

Makes 12 servings

Ingredients:

  • 1 whole chicken approx. 3 lbs.

  • 2 cloves of garlic, thinly sliced

  • 1 tablespoon of oil

  • 4 cups of Tuscan kale leaves only, stem removed and cut into bite size pieces

  • 3 cups of white onions, peeled, cut into half and thinly sliced

  • 4 cups of carrots, peeled and cut into medium-sized strips

  • 2 leeks, cut into thin rounds, washed and dry

  • 4 cups of button mushroom, cut each mushroom into ½

  • 6 sprigs of thyme

  • 2 bay leaves

  • 6 springs of tarragon leaves

  • 6 springs of parsley

  • 2 lemon peel

  • juice of 2 lemons

  • 1.5 tablespoons kosher salt

  • ½ teaspoon fresh cracked black pepper

  • 20 cups of unsalted chicken stock

  • 12 portions of cooked Casarecce pasta, please follow instruction

  • 12 soft poached eggs about 3 minutes in boiled acidulated water

  • 1 cup of grated Parmesan cheese

Instructions:

  • add whole chicken into the stock pot and add cold water to cover

  • bring it to a boil and discard water, rinse under cold water to remove any impurities

  • set chicken aside and clean the pot

  • warm pot with medium high heat

  • add in oil and sweat onions, leeks and carrots for 2 minutes

  • add in garlic and mushrooms and cook for 1 more minute

  • secure all herbs and lemon peel with cheese cloth

  • add in whole chicken, parmesan stock and chicken stock

  • bring it to a boil and skim often to remove the scum and fat

  • turn heat down and simmer for 30 minutes to cook the chicken

  • remove the chicken and set aside to let cool for 30 minutes

  • remove skin from chicken and pull meat away from bones

  • discard skin and bones, pull apart breast and leg meat

  • keep the meat in larger chunks and not shredded

  • add in kale leaves

  • continue to simmer the broth for another 10 minutes

  • taste the kale to make sure it is nice and tender and not fibrous

  • add in salt, lemon juice and black pepper

  • taste to adjust seasoning

  • garnish each bowl with poached egg, pasta and parmesan cheese

  • ladle in about 12 fl oz of soup