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Stocks, Soups & Sauces
Chicken Noodle Soup
Serves: 4
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into
½-inch slices
2 celery ribs, halved lengthwise and cut
into ½-inch slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1½ cups shredded, cooked chicken
Kosher salt and freshly ground
black pepper
1 handful fresh flat-leaf parsley,
finely chopped
Directions:
1. Coat large stock pot with oil and
heat on Medium (275°F).
2. Add onion, garlic, carrots, celery,
thyme and bay leaf to pot and
cook for about 6 minutes,
stirring constantly.
3. Add chicken stock to pot and bring
to a boil on Max/Sear.
4. Add noodles and reduce
temperature to Medium-Low (175°F)
to simmer for 5 minutes.
5. Fold in chicken and continue to
simmer to about 2 minutes.
6. Season with salt and pepper and
sprinkle with chopped parsley.
Butter Sauce
Yield: ¾ cup
¼ cup white wine vinegar
¼ cup dry white wine
2 purple shallots, peeled and
finely chopped
4 whole black peppercorns
12 tablespoons unsalted butter,
chilled and cubed
2 tablespoons fresh lemon juice
Salt and freshly ground white
pepper to taste
Directions:
1. Combine vinegar, wine, shallots
and peppercorns in small
saucepan and bring to a boil
on Medium (275°F), stirring
occasionally.
2. Cook for about 3 minutes, or until
liquid reduces to about
2 tablespoons.
3. Strain vinegar mixture into small
sauté pan, discarding shallots
and peppercorns.
4. Heat sauté pan on Low (100°F).
5. Add butter, 1 cube at a time, to pan,
whisking constantly.
6. Once butter has melted, add
another cube and repeat until all
butter is incorporated.
7. Remove pan from PIC and whisk in
lemon juice, salt and pepper.
Tip: It’s important to chill the butter
before adding it to the vinegar
reduction. If the butter is warm it
may melt too quickly, making it
harder to incorporate into the liquid
and causing the mixture to split
Tip: Do not use salted butter.
