March 14, 2004

Cicen on broðe

Since I wrote up a description of the bean soup my wife and I make, I thought I’d give a fuller account of the chicken noodle soup that I’d mentioned in a previous entry.


We start off cooking the mirepoix, which in this case contains carrots, celery, and leeks instead of onions (since we liked it so much the last time we did it that way) in olive oil. Once the mirepoix has softened a bit, we add our homemade cicken stock and bring to the boil. Meanwhile we add the seasonings, which we keep fairly simple for this recipe: salt, freshly ground black pepper, a bay leaf, lovage, and some parsley. Next in the pot is some boneless cicken breast cut into bite-sized pieces. Once the soup has come back to the boil, we leave it to simmer until the chicken is cooked.

After a brief pause for a manhattan, it’s time for the noodles. The noodles we like to use for this soup are very small soup noodles labelled as Filini 86 on the bag. Then the soup is left to simmer for about three minutes until the noodles are cooked:


Finally, once the soup is served in bowls, we add a garnish of some more fresh parsley. Like the bean soup, this chicken noodle soup is not complex or sophisticated, but it is a very satisfying comfort food. What really makes this soup (indeed any soup) a success is using a good homemade stock. Perhaps I’ll write about making stock the next time we do it.

Posted by Mark at March 14, 2004 05:28 PM

Ahem… When am I being invited for dinner? The soup and the manhattans—that’s manhattans please! I’d reply with a nice fruit curry from southern Africa. I’ll put up the recipe one of these days. But first the invitation….?

Posted by: Rethabile Masilo at March 15, 2004 03:11 AM