I’m not going to lie to you and make up a story of how I contemplated this recipe for years or anything of that BS. I needed chicken wings and the pack size from the purveyor was 40 pounds. That is way more than I actually needed so I had to come up with a way to use the surplus. I have seen a few recipes in the past for chicken stock that called or a considerable amount of chicken wings so I went with that idea. The reason I’m sharing this with you is that the soup turned out great, made a lot of customers happy, my boss especially, and it’s something that can translate to the home kitchen easily.
Creamy Chicken Noodle Soup
5# chicken wings
One large carrot
Three ribs of celery
One large onion
3 garlic cloves
Six quarts of water or enough to cover everything in the pot you use
One quart cream
One teaspoon each chopped thyme and parsley
Salt and pepper
One batch of spatzle, purchased spatzle or egg noodles
Put the chicken wings on a sheet tray and roast in a hot oven till they are browned successfully. Disguard the chicken fat or save it for something else? In a large pot combine the vegetables cut in a large dice, the browned chicken wings and water. Bring this to a boil then set on simmer for about 45 minutes. Strain off the liquid and return to the oven. Pick the wings off the bone. Be careful to remove the hard tendons at the end yet don’t worry about the skin. It is very tasty. Rough chop the meat and return to the liquid. Puree the vegetable until smooth with some of the warm liquid. Return everything to the same pot add the cream and herbs. Season with salt and black pepper. Let this mixture simmer for half an hour.
To serve brown off the spatzle. Then heat the soup over it. Garnish with some more fresh herbs, parmesan or croutons.