(click on pics to enlarge)
I asked the Little Woman what she wanted for dinner and she said, “Chicken Noodle Soup.” On a cool night I like chicken soup buttery, oniony and savory. I use a Brûlée Onion.
Ingredients: (Pictured above)
½ onion – Cut one onion in half and leave the end on it while peeling off the skin. I use this onion for a brûlée.
1 ½ onions – Chop the remaining onions.
4 small carrots – peeled and chopped
2 celery stalks – peeled and chopped (One celery stalk keep the leaves and chop also)
3 scallions – chopped
1 garlic clove – cut into small coins
1 chicken breast – boned and skinned
2 chicken thighs w/skin and bone
1 TBSP peppercorns – placed in cheesecloth sack sealed with string
3 TBSP Chardonnay wine
3 fresh oregano stalks
1 tsp. thyme
½ stick butter
½ Knorr chicken flavor bouillon
4 cups water
¾ cups of dried egg noodles – then precooked before adding to the pot
Sea Salt (Kosher) and pepper
In a non-stick fry pan get the pan hot and place the onion face side down and burn it in the pan for three minutes until the surface is black. Brûlée simply means to burn the onion. This is used a lot in Vietnamese Phở soup, consommé and other soup stocks. This adds flavor and contributes to the onion flavor.
In the soup pot place the chicken, the sack of peppercorns, the chicken bouillon and the brûlée onion, 3 cups of water and bring to boil. Reduce heat and boil on low for 15 minutes.
Then remove the chicken, the onion, and the peppercorns and cut the breast into squares, de-bone the thighs and remove the skin and cut into squares.
In a non-stick fry pan, melt the butter and add the onions, celery and the carrots. Sauté for 5 minutes then add the wine. Then add the vegetables to the chicken stock along with the garlic and scallions. Cook on low 15 minutes.
Return the chicken and add the oregano and the thyme, salt and pepper to taste and water as needed. Cook on low for another 15 minutes. Meanwhile boil water and cook the egg noodles exactly 12 minutes. Drain and add the noodles to the soup. Turn off the heat and let the soup rest. The idea is to add the herbs in the last 15 minutes of cooking to retain a strong flavor, and then let the soup sit with all the flavors to cool.
When ready to serve heat the soup and bowl it, serve with fresh warm artisan bread or French bread. (Reheat bread: Place bread in an aluminum foil pouch with several drops of water. Place in 350 oven for about 10 minutes, serve).
The dogs love the smell.