From rainy days to nights on the town, Bea’s Chicken Soup from the Leopard Lounge is always a good choice. This recipe is brought to us by Beatrice Tollman, president and founder of Red Carnation Hotel Collection, and her new cookbook, A Life in Food.
As a bonus, this recipe also forms the base for a really good, strong stock.
- For more recipes from Beatrice Tollman and The Chesterfield Palm Beach, click here.
Bea’s Chicken Soup
- 3 2-pound chickens, halved and quartered, with necks, gizzards and feet if possible (or 2 boiling fowl, if available)
- 4 large whole carrots
- 4 stalks of celery
- 2 medium onions, whole
- 4 large whole leeks, cut in half
- 3 bay leaves
- 8 peppercorns
- 2-3 organic chicken bouillon cubes (in lieu of salt)
- 6 sprigs of parsley
- 4 oz. fine noodles, cooked separately
- Put the chicken pieces, carrots, celery, onions, leeks, bay leaf, peppercorns and parsley in a large saucepan and cover with water. Bring to a boil and add two chicken bouillon cubes. Skim, then simmer for about 6 hours. Strain the soup into a clean pan. Dice a handful of the chicken meat (1 cm.) and carrot from soup and set aside.
- Bring the soup back to boil and adjust the seasoning for saltines. If required, add another bouillon cube.
- To serve, add cooked noodles with diced chicken and carrots previously set aside. For a complete meal, serve with a minced chicken or meat pie.