Recipes from Home: Chicken Noodle Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Approximately 3 1/2 qts.

Patrick Browne, Executive Chef, University of Montana, Missoula, Mont., says: I don’t have many recipes from home because I live alone, but I do like to make this chicken noodle soup during the colder months. I like it because it’s full flavored and the small veggies are fresh and sweet against the meatiness of the braised thighs. The Israeli couscous works because it all fits on a spoon. This recipe is also easy to split into smaller portions and freeze before
adding the pasta.

Ingredients

2 lbs. chicken thighs, skinless, bone-in
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
1 cup carrots, peeled, cut into large chunks
1 cup onion, cut into large chunks
1 cup celery, cut into large chunks
1/2 cup dry sherry
4 bay leaves
2 qts. chicken stock
1 cup small carrots, scrubbed but not peeled, cut in 1/8-in. rounds
1 cup celery, washed, inner light green
stems and leaves, sliced, 1/8-in. cut, leaves roughly chopped
1 cup leeks, washed, whites only, split, cut in 1/8-in. rounds
Israeli couscous as needed

Steps

1. Season chicken thighs with salt and pepper. Heat oil in rondeau or Dutch oven to smoke point. Sear chicken thighs until dark brown on all sides. Remove and set aside.

2. Add first listed amount of carrots, onion and celery and sweat for few minutes. Deglaze with sherry and reduce until dry. Add thighs back in and add bay leaves and chicken stock. Bring to simmer, cover and transfer to a 300°F oven.

3. Cook until chicken thighs are fork tender, about 45 mins. to 1 hour. Remove lid and cool overnight.

4. Skim fat off top of pot containing thighs and reserve. Remove thighs and shred meat. Heat stock and strain out all vegetables. In another pan add some of reserved fat.

5. Add second listed carrots, celery and leeks and sweat for few mins. Add shredded chicken thighs and strained stock. Bring to simmer.

6. Add Israeli couscous. Simmer until couscous is cooked, about 5 mins. Adjust seasoning and serve.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources