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
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Ingredients
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1
roasted chicken, cut into pieces
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1
chicken sausage link (sweet Italian)
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3
large carrots, sliced
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1
large onion, chopped
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3 to 4
garlic cloves, whole
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1/2
fennel bulb, chopped
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2 tablespoons
smoked paprika (sweet)
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1 to 2
dried chipotle peppers
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1 teaspoon
fennel pollen (optional)
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salt and pepper to taste
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2 tablespoons
fresh cilantro, chopped fine
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1/2 pound
pappardelle noodles
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1 quart
prepared chicken stock (may be added to fresh stock)
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2 tablespoons
olive oil
Directions
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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.
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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.
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With a slotted spoon, remove chicken pieces and bones from the stock. Cut chicken into small pieces and reserve.
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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!
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