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

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources