A classic traditional soup, with a family history...

“I learned this recipe from my grandmother, and that the secret to great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.” 
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

How to Make Bea Tollman's Chicken Soup

The Ingredients

• 6 2/3 lbs (3 kg) chicken, halved and quartered with neck, gizzards, and feet if possible
• 4 large carrots, whole
• 4 stalks celery
• 2 medium onions, whole
• 4 large whole leeks, cut in half
• 3 bay leaves
• 8 peppercorns6 parsley sprigs
• 2–3 organic chicken bouillon cubes (in lieu of any salt)
• 3 1/2 oz (100 g) fine noodles, cooked separately

The Directions

• Put the chicken pieces, carrots, celery, onions, leeks, bay leaves, peppercorns and parsley in a large saucepan and cover with water
• Bring to a boil and add two chicken bouillon cubes
• Skim, and then simmer for about 6 hours
• Strain the soup into a clean pan
• Dice a handful of carrots and chicken meat from the soup and set aside
• Bring the soup back to a boil and adjust the seasoning for saltiness; if required, add another bouillon cube
• Add cooked noodles with a serving of the diced chicken and carrots previously set aside to each bowl of soup
• Pour broth into each bowl over the noodles, carrots, and chicken