Last post we covered vegetable broth. Now, let’s dive into one of my favorite things to make using almost all the same ingredients! Because in this house, we love not wasting food. We also love soup. Also, I’m going to (parenthetically) throw in as many technical terms I possibly can because I had a request to do so, not because I want this to become anything pretentious.
This recipe is a hybrid of chicken & dumplings and chicken noodle soup and honestly, I wish I’d started making it years ago.
Chicken Noodle (Dumpling) Soup:
— 1ea whole roasted chicken
— 1/2 yellow onion, small dice (macedoine, for you knife cut fiends like me)
— 3 carrots, small dice (macedoine, again)
— 4 celery stalks, finely diced (brunoise); set aside celery leaves
— 5 mushrooms, finely diced (brunoise)
— 5 cloves garlic, finely minced
— 2 quarts vegetable stock
— 3-4 dried bay leaves
— 1/2 bunch thyme
— 1 can flaky biscuits
— 1 tbsp celery salt
— salt & pepper to taste
**equipment needed: one large stockpot, cheesecloth, butcher’s twine, roasting pan, rolling pin (or any rolling pin-shaped object, i.e. a wine bottle)
- The chicken. You can either A) buy a whole roasted chicken from the store or B) roast one yourself (highly recommend this recipe from Salt, Fat, Acid, Heat) and make this recipe from the leftovers. Both options turn out great, just depends how much time you have. Regardless, discard the skin, take all the meat off the bones and pull apart. Take the bones and put in the oven at 350 and let them get roasty while you prep everything else.
- I suggest lining your roasting pan with aluminum foil as it will burn to the pan a little. Also makes capturing any juices released from the bones easier to toss into your pot later because: free, extra flavor. We love that.
- Make your mirepoix. This is your onion, celery, carrots, mushroom, and garlic. Toss about 2tbsp butter in your pan. Toss in your mirepoix minus the garlic. Garlic burns so quickly and every recipe adds it in far too early in my opinion. Now, this is going to seem like a lot of vegetables. You’re right. It is. But they’re good for you and they’re going to sweat down. Let everything caramelize a little and then add in the garlic.
- There are a lot of recipes that literally throw everything into a pot of water and boil it all together. You can do that. It’s faster. But this way allows you to build so many layers of flavor and is going to taste exponentially better. Trust.
- Add your broth to the pot and bring to a simmer.
- By now your bones should be browned. (If not, throw them on broil but keep an eye on it.) Once they’re cool enough to handle, wrap the bones, bay leaves, and thyme/celery leaves in cheesecloth and tie with butcher’s twine. (A bouquet garni, if you will.) Now, you can just throw the bones/herbs in there, but you have to fish them back out later and I always miss one so this method prevents any surprises down the road when you’re just trying to enjoy some soup. Toss your cloth of goodness into the pot. Add celery salt, a healthy grind of black pepper, and any juices from your roasting pan. Let simmer one hour.
- You can also chop up the celery leaves and toss them into the soup directly or use as a garnish. They have a lot of flavor and it would be a waste to just toss them out!
- Meanwhile, separate your biscuits, and split each biscuit roughly in half once more so they’re not as thick. Use lots of flour on your cutting board and rolling pin. Roll out each half biscuit until about 1/8-1/4″ thick. Cut into strips–choose your own width, I prefer 1″. Set aside until you have a massive mound of “noodles”.
- Taste your broth. Salt and pepper accordingly. Once satisfied with your broth, remove the sack-o-bones (bouquet garni). Add in your noodle-dumplings. Broth will not be clear due to all the flour and will thicken. If it gets too thick, add more broth or water. Let noodles cook, about 8 minutes. (Taste-testing encouraged.)
- Once noodles are cooked, add in chicken. Let everything simmer together for a few minutes, give it one last taste/season, and then feast!