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Author Notes: Okay, this is not your mother’s chicken soup. This one starts with a heartier stock that includes not only the requisite chicken (with bones), but also a link of chicken sausage. Carrots and onion are to be expected, of course. But fennel instead of celery adds more depth to the flavoring, especially if you have fennel pollen to brighten it all the more. Smoked paprika and a chipotle pepper kick it up one more notch. Finally, the noodles: seems to me pappardelle are the right heft, all the better if they're homemade. mm-mm. . .an uncommon cure for a cold winter’s night. —Vivian Henoch
Serves 6 to 8
- 1 roasted chicken, cut into pieces
- 1 chicken sausage link (sweet Italian)
- 3 large carrots, sliced
- 1 large onion, chopped
- 3 to 4 garlic cloves, whole
- 1/2 fennel bulb, chopped
- 2 tablespoons smoked paprika (sweet)
- 1 to 2 dried chipotle peppers
- 1 teaspoon fennel pollen (optional)
- salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped fine
- 1/2 pound pappardelle noodles
- 1 quart prepared chicken stock (may be added to fresh stock)
- 2 tablespoons olive oil
- In a stock pot, heat olive oil and sauté (sweat) vegetables, stirring for about 2 minutes. Add sausage link (casing removed), and cook meat until lightly browned.
- Add 3 quarts of water to the stock pot ( 1 quart of prepared chicken stock may be substituted for a quart of the water.) Add chicken pieces, paprika, garlic, dried peppers. Simmer over low heat for 2 hours or longer.
- With a slotted spoon, remove chicken pieces and bones from the stock. Cut chicken into small pieces and reserve.
- Turn heat up on soup, add noodles and cook until noodles are tender. Add chicken pieces back into pot. Get out a ladle. . . get ready to serve. Hot!
- This recipe was entered in the contest for Your Best Noodle Soups
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.