Chicken Vegetable Noodle Soup à la David
January 30, 2011 Leave a comment
Inspired by an approach used in The Joy of Cooking:
One mutant, three-legged chicken, rinsed and eighthed (but not skinned)
two to four parsnips (I prefer more)
five stalks celery
two large onions
very fine egg noodles
small amount of white wine
2 cloves garlic, unchopped
thyme, salt, pepper
roasting pan, colander, soup pot, very large bowl or second soup pot, large sauté pan, another pot for noodles
coarsely chop half of the vegetables and roast them, along with the chicken @ 425 until they’re just past golden-brown: in my case, 1:15. (Note: another variation is to add all of the parsnips here). Stir the roasting pan a couple of times in that period.
chop the other vegetables VERY finely: .25cm2 -> these are going to be sautéed and turned into mirepoix, but that comes later. Keep the onion separate from the others.
After the chicken has finished roasting, put it and the roasted vegetables into the soup pot. Deglaze the roasting pan with 1c water and add that to the soup pot. Deglaze it again with the wine and another 1c water, and add this to the pan (basically deglaze it really thoroughly). Cover the chicken and vegetables with water – should be about ~16c. Add most of the fresh dill (reserve a sprig or three) and the garlic (these are the bouquet garni). Also add a small amount of salt, pepper, and dried thyme.
Simmer this for ~ 3 hours or thereabouts, stirring occasionally. This should be quite dark, and the meat should be falling off of the bones.
Sauté the mirepoix – first the onions, and then the rest of it, until the vegetables are quite soft.
Strain the soup through the colander into the large bowl. Put the strained soup back into the pot, and add the mirepoix to it. Pick the chicken meat out of the strained vegetables and stuff. After you’ve gotten as much meat as you can (this takes quite a while), throw out the skin, bones and the rest of the boiled vegetables (by this point, you’ve gotten all of the flavour out of them). Finely chop the rest of the dill, and add this, along with salt and pepper to taste.
Cook the egg noodles in a separate pot – they are added to the bowl at serving rather than put directly in the soup. Serve and enjoy!
This makes a very hearty soup – the vegetable :: chicken ratio is high, but the soup is very filling.