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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
woman salad clean eating

At FoodService Director’s MenuDirections conference in February, nutrition expert Dr. James E. Painter shared a hilarious—and yet somewhat disheartening—video clip from “Jimmy Kimmel Live” during his keynote address, “Fats in vogue, wheat woes and uh-oh GMOs.”

In the clip, an interviewer asks people on the street who claim to maintain a gluten-free diet one simple question: “What is gluten?” Answers range from “I don’t know” to “a grain” to “wheat.” When the interviewer presses one of the passers-by further, asking why she avoids it, she replies, “It makes you fat.”

...

FSD Resources