The chef's chicken noodle soup
Homemade Chicken Stock.
‘There is nothing quite like homemade chicken stock. A staple in my freezer, I always keep some on hand. Store up chicken carcasses in the freezer from your Sunday roast, or ask your butcher for their discarded bones for the best flavor,’ says Linda Pugliese, photographer, owner of Fatta in Casa, and writer of these recipes. We couldn’t agree more.
Homemade chicken stock
Yields about 3 ½ quarts/ 3,5 l.
4 lbs/2kg chicken bones
2 medium spanish onions, peeled and quartered
2 large carrots, peeled and cut into 2 inch pieces
½ stalk celery, cleaned and cut into 2 inch pieces
6 bay leaves
1 t black peppercorns
8 sprigs thyme
1 t rosemary
pinch of oregano
4 quarts/ 4 l + 1 c/250 ml water
Heat oven to 350 F/180ºC.
Salt bones generously and spread out onto a rimmed baking sheet.
Roast for 30-35 minutes until golden.
If you are using stored, previously roasted chicken carcasses, you may skip this step.
Meanwhile add onions, carrots, celery, bay leaves, pepercorns and herbs to a large stock pot.
Remove bones from baking sheet and add to pot. Pour 1 c/250 ml hot water onto baking sheet while still warm, scrub off all burnt and caramelized bits with a wooden spoon and add to stock pot.
Add 4 quarts/4 l of water to the pot, a hefty pinch of salt, cover and bring to a simmer.
Simmer for 6-8 hours.
Strain with a fine mesh sieve and/or cheese cloth, pick off chicken meat bits and reserve for your Chef’s Chicken Noodle Soup and discard other solids.
Salt to taste now if you like, or wait to customize as you use.
Store in the freezer to use in soups, risottos, braises, paellas and more!
Chicken noodle soup
Simply the best chicken noodle soup you will ever eat.
4 c/1 l homemade chicken stock
120 g dried maltagliati/broken up lasagne sheets
2 c/2 handsful arugula
1 c/1 handful shredded chicken reserved from stock preparation
¼ c/25 g grated parmigiano reggiano
¼ c/75g breadcrumbs toasted in 1 tbsp olive oil until crispy
fruity extra virgin olive oil for drizzling
salt and pepper to taste
Bring stock to a simmer in a medium saucepan.
Season to taste.
Add maltagliati and cook for 8-10 minutes in broth, or according to package instructions if using lasagne sheets.
3 minutes before the pasta will be cooked al dente, add arugula and chicken, and crack eggs gently into the broth.
After 3 minutes, carefully ladle into two bowls, one egg in each, and top with breadcrumbs, grated parmigiano reggiano, salt and pepper to taste, and a generous drizzle of fruity extra virgin olive oil.
Image and recipe: Linda Pugliese via Taverne Agency