Name: Rose Reisman’s Nouveau Chicken Soup
Yield: 8 servings
Ingredients: 3 to 4 pound whole chicken (1362 grams to 1816 grams); 8 cup water (2 litres); 1 large sweet onion, quartered; 2 large carrots, cut into chunks; 3 stalks celery, use the inside smaller stalks and use the tops and leaves; 2 parsnips, peeled, cut into chunks; 3 cloves garlic, halved; 2 bay leaves; 2 tsp peppercorns (10 ml); 2 tsp kosher salt (10 ml); 4 sprig parsley; 4 sprig dill; ⅓ cup Israeli couscous (75 ml); Fresh chopped parsley, to taste, to garnish finished soup; ¼ cup pesto sauce (60 ml); Salt and white pepper, to taste

Yields

8 servings

Recipe Courtesy Rose Reisman, Rose Reisman Catering and Rose Reisman Cooking School.

ingredients

to 4 pound whole chicken (1362 grams to 1816 grams)

cup water (2 litres)

large sweet onion, quartered

large carrots, cut into chunks

stalks celery, use the inside smaller stalks and use the tops and leaves

parsnips, peeled, cut into chunks

cloves garlic, halved

bay leaves

tsp peppercorns (10 ml)

tsp kosher salt (10 ml)

sprig parsley

sprig dill

⅓

cup Israeli couscous (75 ml)

Fresh chopped parsley, to taste, to garnish finished soup

cup pesto sauce (60 ml)

Salt and white pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Add chicken and water to large pot. Bring to boil. Skim off foam. Add onion, carrots, celery, parsnips, garlic, bay leaves, peppercorns, salt, parsley and dill. Cover and simmer for 1 ½ to 2 hours.

Step 2

Remove chicken from pot. Strain stock into bowl and discard solids. Remove skin and bones from chicken. Dice 2 cups of chicken for soup. Refrigerate and set aside for next day. Refrigerate stock overnight or for at least 6 hours. Remove layer of fat from stock.

Step 3

Place stock in pot. Add diced chicken. Bring to a boil. Add couscous and cook until just tender, about 8 minutes. Season the soup with salt and pepper. Garnish with parsley and a dollop of pesto in each bowl.

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Rose Reisman’s Nouveau Chicken Soup

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