Chicken Noodle Soup Inspired Pasta
Serves 1
Directions
- 1Peel the carrot.
- 2Dice the onion.
- 3Wash the celery.
- 4Trim both ends of the celery.
- 5Split the celery lengthwise and dice it.
- 6Cut carrots into manageable sizes.
- 7Cut carrots into planks, then sticks, and finally dice them.
- 8Heat a pan over medium heat and add olive oil.
- 9Add the diced mirepoix vegetables to the pan.
- 10Season with kosher salt and black pepper.
- 11Cook the vegetables for 3-4 minutes until fully cooked.
- 12Add 3-4 minced garlic cloves to the pan.
- 13Cook the garlic for about 20-30 seconds.
- 14Add 1 cup of chicken stock to the pan.
- 15Reduce the chicken stock by about half its volume.
- 16Add the meat from about half a rotisserie chicken to the pan.
- 17Cook half a pan of spaghetti in boiling water.
- 18Transfer the cooked spaghetti directly into the pan with the vegetables and chicken.
- 19Add 1/4 to 1/2 cup of pasta water to the pan.
- 20Add 3 sprigs of minced thyme and 1/4 cup of minced parsley.
- 21Add 1 tablespoon of butter and turn off the heat.
- 22Melt the butter off the heat while mixing.
- 23Grate Parmesan cheese generously over the pasta.
Ingredients
- Olive oil
- 1 ea Onion
- 2 ribs Celery
- 1 ea Carrot
- 3 cloves Garlic cloves
- 1 cup Chicken stock
- 0.5 rotisserie chicken Rotisserie chicken meat
- 0.5 lb Spaghetti pasta
- 0.25 cup Pasta water
- 0.25 cup Parsley
- 3 sprigs Thyme
- 1 tablespoon Butter
- Parmesan cheese
- Kosher salt
- Black pepper
Equipment
Vegetable peelerCutting boardKnifeBowlPanTongsPotSpoonGrater
Tips
- The term 'mirepoix' refers to 50% onion, 25% celery, and 25% carrot.
- When dicing onion, slice it to the thickness of the finished dice, then turn 90 degrees and follow the curvature of the onion.
- For celery, split it down the middle before dicing.
- For a restaurant-style finish, melt butter into the pasta off the heat.
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