Nothing says fall more than homemade chicken noodle soup!
Chef Joe Mirra, director of dining services at The Peck School, shares his recipe for this fan-favorite among Peck students. Chef Joe first makes a homemade stock, which can be the base for many soups, and then whips up this beloved comfort food.
2 1/2 quarts cold water
3.5 lb chicken bones
1 cup onions
1 1/4 cup chopped fresh celery
1 cup carrots
1 sprig of thyme
2 bay leaves
3/4 tsp whole black pepper
1/4 cup parsley
- Rinse chicken bones, pat dry.
- Transfer bones to stock pot or soup kettle.
- Add water and bring to a boil.
- Reduce heat to a simmer, skimming foam as necessary.
- Coarsely chop onions, celery, carrots, and parsley.
- Add vegetables, thyme, bay leaf, black pepper, and parsley to stock.
- Simmer four hours or until stock volume has reduced by 20%.
- If not using right away, cool immediately in ice water bath to 40 degrees. Refrigerate until ready to use.
3/4 lb boneless, skinless chicken breast
6 1/2 oz cooked egg noodles
1 1/4 cup diced onions
1 1/4 cup fresh chopped celery
2 1/2 tsp chopped garlic cloves
1 cup diced carrots
2 tbsp canola oil
1 1/4 tsp fresh thyme
2 1/2 tsp fresh chopped parsley
2 3/4 tsp kosher salt
1. Bring a pot of water to a boil.
2. Add chicken and simmer until chicken reaches an internal temperature of 165 degrees.
3. Drain, cool, and dice chicken.
4. Set aside until ready for use.
5. Heat olive oil in stock pot.
6. Add onions, celery, leeks, garlic, and carrots. Saute until tender.
7. Add homemade stock and simmer for 20 minutes.
8. Add cooked chicken, salt, parsley, thyme.
9. Simmer 10 more minutes.
10. Add pasta to soup.