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

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

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.

Ingredients

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
½ cup Thyme-infused Egg Noodles (recipe follows)  

Thyme-infused egg noodles
3 sprigs thyme
½ tsp. olive oil
1 cup flour
½ 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.

Thyme-infused egg noodles

  1. Pull leaves off 2 sprigs of thyme and simmer in oil for 10 minutes, until oil is infused. Set aside to cool.
  2. 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.
  3. Unwrap dough and set on generously floured table. Roll dough out with rolling pin to ¼-inch thick. Cut into desired shapes and store on well-floured sheet pan until needed.

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

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources