Recipes, Chicken Recipes

Chicken broth w/ macaroni

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Oh my. Chicken noodle soup is genuinely one of the best things, ever. It is the dish people want when they are sick, and I can obviously see why, but, I say, don’t wait until you are sick — make it as often as you can!

It is imperative to this recipe that you use a good quality chicken stock, preferably made from Swaledale Butchers’ chicken carcasses. I have shot for a fairly simple iteration of this dish, for that was my preference at the time of writing and if you follow it well, you should end up with spoon after spoon of silky, umami goodness. As previously mentioned, victory in this endeavour will rest almost entirely on the quality of your stock!

Serves 4

Ingredients

For the broth

To finish the broth

Shop the ingredients

Directions

  1. Season the chicken wings and legs with salt and leave to one side for 2 hours.
  2. Find a nice large pot. Place it over a high heat and add ½ a tablespoon of olive oil. Begin to brown off the chicken wings and legs in batches. Reduce the heat at any point if it seems too fierce.
  3. Once all the chicken is browned, add the stock, celery, shallots, carrot, bay leaves, garlic, peppercorns, fennel seeds, and wine. Over a medium heat, bring it all to a simmer and allow it to bubble for 2 or 3 minutes before removing it from the heat and allowing it to sit for a further hour.
  4. Pass the broth through a sieve and discard the vegetables, herbs, and spices. With the chicken, you need to pick all the meat from the bones. Try to keep it in bigger pieces rather than shredding the meat. Discard the skin.
  5. Return the empty pan to the heat and add 1 tablespoon of olive oil and then the garlic, the bay leaf, and a pinch of salt. Allow the garlic to fry in the oil for just a moment being careful not to let it colour at all. Then add the broth and the carrots and bring to the boil.
  6. Turn down to a gentle simmer and add the macaroni, followed 3 minutes later by the broccoli. Lastly, just before serving, reintroduce the picked chicken.
  7. All this simmering can lead to the broth reducing too much, it shouldn’t be thick. If it needs a little diluting, then do so with more stock or a splash of water.
  8. Check the seasoning and adjust accordingly. A little vinegar may be required for balance. Serve immediately.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.