Bea Tollman's Chicken Soup @fontSize>
A classic traditional soup, with a family history...
“I learned this recipe from my grandmother, and that the secret to a 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.”
Celebrity Chef & Founder of Red Carnation Hotels
Beatrice Tollman, President and founder of the Red Carnation Hotel Collection, published a cookbook that is her memoir of “A Life in Food”. Her book is a celebration of recipes that have either been passed down in the family or discovered while traveling, and all have been perfected from her own personal experience and expertise in the kitchen. For the enthusiastic amateur cook, the recipes are relatively quick and simple to prepare with ingredients that are easily sourced.
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
6 parsley sprigs
2–3 organic chicken bouillon cubes (in lieu of any salt)
3 1/2 oz (100 g) fine noodles, cooked separately
- 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 a few cooked noodles with a little of the diced chicken and carrots previously set aside to each bowl of soup.