Executive Chef Peter Sclafani cooks Chicken Noodle Soup in the Passe Partout kitchen

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LAFAYETTE, La. (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen this morning to cook Chicken Noodle Soup.

Here’s the full recipe:

Chicken Stock

1 large onion, sliced

1 carrot, chopped

1 stalk of celery, chopped

5 cloves of garlic, smashed

4 bay leaves

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon rosemary

stems from one bunch of Italian Parsley

1 cup dry white wine

1 rotisserie chicken carcass and juices

1 teaspoon black peppercorns

1 gallon water (or prepared chicken broth)

Combine all of the ingredients in a large stockpot over medium high heat.  Bring to a simmer and reduce the heat so it slowly simmers.  Push the pot halfway off of the fire so only part of the pot is getting heat.  This will cause all of the impurities that rise to the surface to collect on the cooler side.  Skim off the impurities as needed or every 15 minutes.  If using prepared broth, simmer for one hour.  If using water, simmer for 2 hours.  Remove from the heat and allow to cool slightly.  Strain through a fine mesh strainer, discarding the solids.  Refrigerate or freeze from longer storage.

Chicken Noodle Soup

2 Tablespoons olive oil

1 cup onions, peeled and chopped

½ cup celery, chopped

½ cup carrots, peeled and chopped

2 Tablespoons garlic, peeled and chopped

4 bay leaves

3 quarts Chicken Stock

1 Tablespoon Creole Seasoning

1 teaspoon thyme, chopped

1 teaspoon rosemary, chopped

1 cup tomatoes, peeled, seeded & diced

½ cup peas

½ cup zucchine, diced

½ cup squash, diced

½ cup green beans, chopped

½ teaspoon crushed red pepper

meat from one rotisserie chicken, chopped

2 cups cooked noodles or pasta

½ cup green onions, sliced

¼ cup Italian Parsley, stemmed and chopped

Sea salt and fresh ground black pepper to taste

Heat the olive oil in a large dutch oven over medium high heat.  Add the onions, celery, and carrots and cook for 2 minutes until the vegetables are soft.  Stir in the garlic and bay leaves and cook for one minute.  Add the chicken stock and bring to a boil.  Reduce the heat to a simmer and add the creole seasoning, thyme, and rosemary.  Cook at a simmer for 20 minutes.  Stir in the tomatoes, peas, zucchini, squash, green beans, crushed red pepper, and chicken meat and return to a simmer.  When ready to serve, stir in the cooked pasta, green onions, and parsley.  Season to taste with sea salt and fresh ground black pepper.

Makes 1 gallon

Executive Chef Peter Sclafani (Photo Credit; KLFY)
Executive Chef Peter Sclafani
(Photo Credit; KLFY)

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