Chicken Noodle Soup with Thyme-Infused Egg Noodles

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4-6

Jennifer Leamons
Executive Chef
Carolinas HealthCare System Stanly
Charlotte, N.C.

The beauty of this homemade soup lies in the crafting of the fresh pasta, says Executive Chef Leamons. "We make our own noodles with fresh thyme in the dough, and we also infuse the oil for the pasta dough with fresh thyme," she says. She adds that you can also do something similar with spaetzle or even add caramelized onions to the dough for a different take.

Ingredients

Soup
1 whole chicken
2 oz. olive oil
Salt to taste
Pepper to taste
2 lemons
1 oz. fresh thyme
1 oz. fresh parsley
1 onion, rough chop
1 large carrot, peeled, large dice
2 stalks celery, large dice
2 large gloves garlic, minced
3 qt. water
6 oz. chicken base
Pulled meat from half of chicken cooked earlier
1 bay leaf
1 tbsp. chopped
thyme sprigs
1/2 cup egg noodles (recipe follows)  

Thyme-infused egg noodles
3 sprigs thyme
1/2 tsp. olive oil
1 cup flour
1/2 tsp. salt
2 eggs

Steps

  1. Rinse and pat dry chicken. Rub with olive oil, and season with salt and pepper.
  2. Zest lemons. Tear herbs into pieces and mix with olive oil and lemon zest. Place mixture under chicken skin.
  3. Roast chicken at 375 F for 40 minutes, or until internal temperature reaches 160 F. Remove from oven and cool in refrigerator overnight.
  4. In stockpot, sweat onions on medium-high heat. Add carrots, celery and garlic; cook for 7 minutes.
  5. Mix water and chicken base; add to stockpot. Bring to a boil. Add pulled chicken meat, bay leaf and thyme, and simmer for 10 minutes.
  6. Add fresh pasta and simmer for another 10 minutes. Serve hot.
  7. Prepare egg noodles: Pull leaves off 2 sprigs of thyme and simmer in oil for 10 minutes, until oil is infused. Set aside to cool.
  8. Put flour on clean table and add salt. Pull leaves off remaining thyme sprig and add to flour. Make well and add eggs and thyme-infused olive oil. Gently start pulling in flour to center to create soft dough. Knead dough for 5 minutes, until tacky to touch. Wrap in plastic wrap and let rest for 20 minutes.
  9. Unwrap dough and set on generously floured table. Roll dough out with rolling pin to 1/4-inch thick. Cut into desired shapes and store on well-floured sheet pan until needed.

 

More From FoodService Director

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources