Chicken Noodle Soup

May 13, 2009

A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.
~Willa Cather


2 T extra virgin olive oil
1 medium onion, peeled and roughly chopped
4 plump fresh garlic cloves, peeled and minced
2 medium carrots, cut diagonally into medium thick slices
2 celery ribs, cut into medium thick slices
Stalks from 1 fennel bulb, cut diagonally into medium thick slices

1 quarts chicken stock (see Chicken Stock)
1 quart water
1 C white wine
6 fresh thyme sprigs, bundled in twine
2 bay leaves
2 C chicken, cooked, deboned and roughly chopped (from the chicken stock)
Sea salt and freshly ground black pepper

8 ozs dried white egg noodles
Sea salt

1/2 C tarragon, finely chopped

Place a stock pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and fennel. Cook for about 6 minutes, sweat until the vegetables are softened, stirring occasionally. Pour in the chicken stock and wine, add the thyme and bay leaves and bring the liquid to a boil. Season with salt and pepper. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Remove and discard thyme and bay leaves.

Meanwhile, add the noodles to a separate pot of boiling, salted water and cook until al dente. Drain and then place in bottom of soup bowls.

Ladle the soup over the cooked noodles, then sprinkle with chopped tarragon before serving.


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