Three Takes On: Chicken Soup

Three Takes On offers several different versions of the same classic dish. This month: Chicken Soup.

Lemon herb roasted chicken noodle soup with thyme-infused egg noodles

WakeMed Health & Hospitals (Raleigh, N.C.)

Jennifer Leamons, chef at Café 3000 at WakeMed Health & Hospitals, says the beauty of this labor-intensive soup lies in the crafting of the fresh pasta. “We make our own noodles with fresh thyme in the dough and we also infuse the oil for the pasta dough with fresh thyme,” the chef explains. She adds that you can also do something similar with spaetzle or even add caramelized onions to the dough for a different take.

See full recipe

Chicken noodle soup

The Springs at Crystal Lake (Illinois)

Simple is sometimes best when it comes to chicken soup, according to Steven Petersen, director of foodservice at this rehabilitation center northwest of Chicago. But his team tweaks the basic recipe by throwing in cremini mushrooms as an additional vegetable and adding red pepper flakes for a little kick.

See full recipe

Thai chicken noodle soup 

University of Illinois, Champaign-Urbana

How do you make a time-honored comfort food relevant in the new millennium? Spice it up, Southeast Asian style, as the chefs at the University of Illinois have done. Dining Services Director Dawn Aubrey says the addition of ingredients such as lemon grass, cilantro, fish sauce and coconut milk guarantee that the soup is a hit with adventurous college students. The university also offers a version that uses the ubiquitous ramen noodles.

See full recipe

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources