Old Fashion Chicken Noodle Soup Print Email

1 chicken, cut and skinned
2 TBS oil
1 small onion, chopped
1 cup chopped leek
3 stalks celery
dry white wine or vermouth
12 cups water
3 dozen peppercorns
6 cloves
3 bay leaves
several sprigs of sage, thyme or marjoram
1/4 bunch parsley
1 cup carrot coins
sea salt and freshly ground pepper
4 oz dry Italian Tagliatelle - egg noodles
1/2 cup thawed peas

Have your butcher cut up and skin a chicken - wrapping the breast for another use (or slice breast, refrigerate and add last 15 minutes for an extra meaty soup). Brown skinless chicken legs, back and wings in oil, remove and reserve.

Add coarsely chopped onion, leek and 2 stalks of celery and to cook until veggies are soft, splashing with dry white wine to melt any brown bits remaining in the pan.

Add back chicken, 12 cups cold water, peppercorns, cloves, and herbs. Bring to a boil, skim as needed and reduce to a simmer for 90 minutes. Remove meat to a plate and pick from bones when cool enough to handle. Strain stock and reserve, discarding veggies.

Place stock back on stove, add 1-cup carrot coins and 1 thinly sliced celery rib (or as much as you like) - boil and skim as needed. Return to a simmer for 20-30 minutes, taste and adjust seasonings as desired.

Add 4 oz dry noodles, cover and simmer until tender, stir in peas and remove from heat. This soup is even better the next day. – Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

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