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Chicken Noodles Soup

chicken noodles soup

Chicken Noodles Soup

Chicken Pasta

150g (5.3 oz) all-purpose flour

60g (2.1 oz) freeze dried chicken flour


6 egg yolks

1 egg

In a bowl combine the dry ingredients, mix and create a well in the center. Pour in all of the eggs and EVOO, work in to the dry ingredients and knead until the dough starts to come together. Roll out and feed through a pasta machine on the 1st setting, cut about 1/2? width noodles.

Mirepoix Puree

2 carrots

1/2 onion

3 celery stalks

1/2lb butter

1/2 cup water


Dice the vegetables and steam until tender, in a food processor puree with the butter and water. Add salt to taste.

Chicken Fat

100g (3.5 oz) rendered chicken fat

100g (3.5 oz) tapioca maltodextrin


Place the tapioca maltodextrin on a food processor and a pinch of salt, start the processor and slowly pour in the rendered chicken fat.

Chicken Skin Chip

100g (3.5 oz) chicken skin

Scrape all of the fat off of the inside of the skin, season with salt and lay flat on a silpat, place another silpat on top and bake in the oven at 325f for 12 minutes.

Chicken Sauce

100g (3.5 oz) chicken stock

20g (.7 oz) butter


Bring stock to boil, add butter and let it emulsify. Season with salt.


Boil pasta, once cooked add to the chicken sauce. Place a circle of the mirepoix puree on a plate. Place pasta on top and sprinkle with the chicken fat. Top with the chicken crisp and serve.

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