Nothing beats a comforting meal from mom…in this case, former executive chef Jon Emanuel’s mom, Janet, aka “Bubbie.” Find out how he modifies one of her favorite recipes to meet our clients’ special dietary needs.
By Jon Emanuel, executive chef (2005-2016)
- 1 whole chicken, cut into pieces.
- Olive oil for brushing
- ½ tsp paprika
- Vegetable oil for sautéing
- 1 onion, diced
- 2 carrots and/or parsnips, sliced
- 3 ribs celery, diced
- 2 sprigs fresh dill
- ¼ bunch parsley
- Salt and pepper to taste
- 1 lb egg noodles, cooked
- Arrange the chicken on a baking sheet. Brush with olive oil and season with paprika, salt, and pepper. Roast at 400 degrees until about half cooked.
- Meanwhile, sauté onions, carrots/parsnips, and celery in the vegetable oil in a large pot. Add the chicken. Add water to almost cover. Bring to a boil, reduce to a simmer, and skim the fat that rises to the top.
- Add half the parsley and dill to the simmering pot. Season with salt and pepper.
- Continue to cook until chicken is tender and broth is flavorful. Season as needed.
- Chicken may be removed and meat taken off the bone and diced, or you can just serve the pieces whole. Serve in bowls with egg noodles and broth. Garnish with the remaining parsley and dill, chopped.
- For our clients living with egg allergies, we substitute egg-free pasta
- For our clients who cannot tolerate spice or strong flavors, we eliminate the onion, black pepper, and herbs.
- For our vegetarian clients, we simply make a vegetarian version of the soup
- For our clients on low-fat/low-salt diets, we eliminate all added salt.