Leopard Lounge Recipes: Bea’s Chicken Soup

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

   Serves 8


  • 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


  1. 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.
  2. Bring the soup back to boil and adjust the seasoning for saltines. If required, add another bouillon cube.
  3. 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.

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