…after this incredible unhealthy food lovers alcohol loaded weekend in NYC I had the urgent feeling to do something good for my system and incredible appetite. I am not into gym, running and other body killing habits so I decided to cook a Chicken Noodle soup. Tina, Steffi’s sister helped preparing it and what came out was one of the most delicious broth I had in a long long time…
Following my instructions she bought a really good free range chicken from the local butcher, about 1.2kg of size.
Put the chicken in a large heavy cast iron pot, add cold water, chopped up carrots, celery stalks and celeriac, leeks, 2 halved onions roasted black on the open face side (for the color of the soup), some parsley, pepper corns and 1 bay leaf. Simmer gently for about 1 1/2 hours. Skim the scum from the soup to get rid of all impurities.
Remove the chicken from the stock. Drain stock through fine sieve and bring back to boil. I took all the meat of the bones, kept the whole breasts for Chicken – Rice and Curry salad and put the same variety of vegetables used before, but cut in cubes, into the stock. Boil until soft, add the pieces of chicken and separately boiled risoni or short noodle pasta. Salt, pepper to taste.
Amazing, simple, so delicious and with the remaining chicken bones I cooked a second stock, can be used for a delicious risotto!
Image of real happy free range chickens by foxglove. Thanks! (when you are in London, I’ll cook you the soup…)
