COOKING WITH CHEF TOM BASORE
OCTOBER 3, 2016
CHICKEN NOODLE SOUP
Ingredients:
1 whole chicken, but into 9 pcs. or pieces of choice
1 c. diced celery, divided in half
1 c. diced onion, divided in half
1 c. diced carrot, divided in half
1 cube or 1 T. chicken bouillon
2 T. cooking oil
water, salt, and pepper
flour for thickening
oil for thickening
Place oil in stock pot and heat. When hot, add chicken, skin-side down, and brown; turn and brown all
sides. Remove from pan.
Add ½ cup each of celery, onion, and carrot. Sauté until vegetables are softened.
Return chicken to stock pot, and add water until just covering chicken. Bring to a boil; then reduce to a
simmer. Remove foam and grease on surface of water during cooking. When chicken is done (170
degrees internal), remove from pot, and set aside to cool.
Strain broth through a wire strainer. Throw away strained vegetables and return the broth to the pot.
Return to a boil; add remaining onion, celery, carrot, and noodles. Bring back to a boil, stirring a couple
of times to keep noodles from sticking. Cook noodles until done through, usually 20-30 minutes.
Debone the chicken. Add the chicken back to the pot.
Thicken with a 50/50 flour and oil mixture as desired. Cook for five (5) minutes after thickening is added.
Serve!
EGG NOODLES
Ingredients:
2 c. flour
1 tsp. salt
3 egg yolks
1 egg
½ c. +/- water
Stir dry ingredients together in a mixing bowl. Make a well, and add eggs and ½ of the water.
Knead thoroughly. The dough should be pliable and easily rolled out. Divide into 4 equal balls.
Roll each into a sheet 1/8” thick. Put aside and allow to dry for 1 to 2 hours. Cut lengthwise one
time, then cut ½” widthwise to form the noodles. Toss in flour as needed to keep from sticking.
Tom Basore, CDM, CFPP
Bluestem Culinary Executive Chef
Water’s Edge Restaurant General Manager