Thursday, January 10, 2013

Chicken Noodle Soup

Start by making a court bouillon. Dice an onion, carrot, celery, fresh bouquet garni, salt, a splash each of white wine vinegar and a cooking sherry. Cook on low in butter and olive oil until very soft.

Puree everything smooth.
Add 6 cups of water.

Make whole wheat pasta. I used this recipe but added olive oil to it. Sugarlaws shows how to make make it without a pasta machine. Once sliced, toss in a bit of flour and set aside for the last seven minutes before serving.

Sprinkle a quartered chicken with olive oil and Old Bay Seasoning.

Cover with foil and cook for 25 minutes under a low broil or at 450* for 45 minutes. Set out to cool. Cube the breast meat.

Add 1/4 cup of the pan drippings to the soup base and blend with the stick blender. Add the cubed chicken and then the pasta and continue to cook for seven more minutes.

Serve with buttered bread and a salad.

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