10 LEVELS CHICKEN NOODLE SOUP

For the For the Servings: 4–6

For the Estimated Time: 15 minutes

Bring water and chicken base to a boil.

Add vegetables and simmer briefly.

Add chicken and noodles.

Cook until noodles are tender.

Season and serve.

For the Stock

For the For the Servings 4-6

For the Estimated Time 45 minutes

Halve garlic bulb, then roughly chop Spanish onion, celery, and carrots. Optionally peel the carrots.

Peel and roughly chop the parsnip.

Then, shred the whole rotisserie chicken.

Add chopped vegetables to a stockpot with shredded rotisserie chicken. Add peppercorns and fresh parsley. Add water to cover, then cover with a lid.

Bring to a gentle simmer and skim fat from the top of the stock. Once it reaches a gentle simmer, partially cover.

Maintain low heat (~180–190°F) and cook for 3–12 hours.

Strain through a fine mesh sieve and discard solids.

For the Soup Base

Uniformly dice onion, celery stalks, and carrots.

Then add about a tablespoon of olive oil to a sauté pan over medium heat. Add the diced vegetables to the pan and sweat for 3-5 minutes until just softened.

Add the homemade stock and bring it up to a bare simmer.

Kill the heat, then add the boneless, skinless chicken thighs to the hot soup. Cover and let the residual heat par-cook the vegetables and chicken.

Transfer soup (without noodles) to a container and refrigerate overnight.

.For the Assembly

Reheat soup in a saucepan.

Stir in chopped parsley leaves and fresh dill.

Add egg noodles and cook until tender (~8–10 minutes).

Season with kosher salt to taste and serve hot!

For the For the Servings: 4–6

For the Estimated Time 60-90 minutes

For the Matzo Balls

In a mixing bowl, combine box matzo mix, eggs, and oil.

Add garlic powder, onion powder, chopped parsley, and chopped dill.

Mix until fully combined.

Let mixture rest for 20 minutes.

Wet hands with water then roll dough into balls about the size of a ping pong ball.

For the Assembly

Bring prepared chicken soup (from Level 6 or 7) to a simmer.

Add matzo balls.

Cover and simmer for 20–45 minutes until puffed and cooked through.

For the For the Serving

Place matzo balls in bowls.

Ladle soup over top.

Garnish with additional chopped parsley and dill.

For the Servings 4

For the Estimated Time 45 minutes

For the Soup Base

Bring prepared chicken soup to a gentle simmer.

Add ¾ cup orzo pasta and cook until tender.

For the Egg-Lemon Mixture

In a bowl, whisk together 1 whole egg, 2 egg yolks, juice of 2 lemons, and 1 finely grated garlic clove until smooth.

For Tempering

Slowly ladle hot soup into the egg mixture while whisking constantly.

Continue until mixture is warm and loosened.

For Finishing

Reduce soup heat to low.

Slowly pour egg mixture back into soup while stirring constantly.

Cook gently until slightly thickened (do not boil).

For Serving

Stir in 2 tbsp chopped parsley and 1 tbsp chopped dill.

Season with kosher salt and black pepper.

Serve immediately.

For the Servings 6

For the Estimated Time 3-4 hours

For the Stock

Thinly slice onion, carrots, celery stalks, parsnip, and garlic cloves.

Render fat from pieces of the chicken in a pressure cooker.

Add sliced vegetables and sauté lightly.

Add remaining chicken pieces and cover with water.

Pressure cook for 75 minutes and allow natural release.

For Clarifying the Broth

Freeze the finished stock completely.

Place frozen stock in a coffee filter or cheesecloth.

Allow to slowly thaw into a clear consommé.

For the Chicken

Season chicken breasts lightly with salt.

Vacuum seal (optional).

Cook at 140°F for 1–1.5 hours.

Cut into small uniform cubes.

For the Pasta

Combine breadcrumbs, semolina flour, parmesan, and a pinch of salt.

Add eggs and mix into a dough.

Adjust with flour until slightly dry and crumbly.

Extrude or shape into small noodles.

Cook in boiling water for ~45 seconds.

For the Vegetables

Finely dice carrots, celery stalks, parsnip, and turnip into small uniform cubes.

Blanch in boiling water for 1–3 minutes.

Transfer immediately to an ice bath.

For the Infused Schmaltz

Heat chicken fat over low heat.

Add cinnamon stick, star anise, clove, cardamom pods, coriander seeds, and a pinch saffron.

Simmer gently for ~5 minutes.

Stir in sesame oil (optional) and strain.

For the Assembly

Arrange diced vegetables and chicken cubes in serving bowls.

Add cooked pasta.

Add fresh dill and parsley.

Heat consommé with lemongrass, ginger, lemon peel, parsley, and white peppercorns.

Strain and pour hot broth over bowl.

Drizzle infused schmaltz on top.

Finish with salt and pepper.