Amish Chicken Noodle Soup w/ Orecchiette

Step 1:

  • In a medium saucepan, pour in the chicken noodle soup base and bring to a boil. Once at a boil, add half of the roux (flour/butter mix) and whisk constantly. The soup will begin to thicken. Add more roux as needed if the soup is still too loose.

Step 2:

  • Add shredded chicken and orecchiette pasta to the soup. Allow to simmer for 3-5 min to allow for the pasta and chicken to heat through. Garnish with picked parsley. Season with salt/pepper as needed. Enjoy!


Amish Chicken, Onion, Carrot, Celery, Butter, Dried Thyme, Dried Oregano, Bay Leaf, Salt, Pepper, Flour, Garlic, Orecchiette, Parsley, Extra Virgin Olive Oil

How We Got Here:

Our Amish Chicken is brined overnight and confit at 200°F for 2 hours. We then cool and shred the chicken. For the soup, we sweat the onions/garlic, add the diced carrots/celery, and sauté until they begin to soften. We mix in the dried spices, salt, pepper, and allow the aromatics to release. The chicken stock is simmered overnight with chicken bones, mirepoix (slowly roasted celery/carrot/onion), and spices. We add this stock to the vegetables and bring to a boil. The soup simmers for 1 hour to help incorporate all the flavors. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Spier Seaward Chenin Blanc; Total Wine $17.99

Premium Recommendation: deMorgenzon Chenin Blanc Reserve; Total Wine; $39.99

Grandma used to say: “Chicken noodle soup is good for what ails ya”.  And even though she made great soup, Chef’s version of this classic takes it to a new level. So how do we pair wine with a chicken based stock and orecchiette pasta? The tendency for broths and soups to have a bit of salt in them leads us to recommend a Chenin Blanc which is a high-acid wine to balance the salt.  Chenin Blanc, yet another wine originally from France is now found in many new world regions. It is the most widely planted varietal in South Africa where is historically known as “Steen”. While it makes wonderful still wines, it also has the high acid levels needed to make outstanding sparkling wines.  The recommended wines are both from South Africa and feature the typical crisp, refreshing wines with aromas of pear and tropical fruits with peach and vanilla on the palate. It’s an excellent food wine and pairs with many different dishes that require the crisp acid to cut through or marry flavors.

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