Left Over Chicken Soup

Name: Left Over Chicken Soup
Total time: 150 min
Ingredients: Two whole chicken carcasses, roughly chopped (from 4-pound chickens); 4 large white onions, quartered; 8 ounces fresh ginger, peeled; 3 ounces fish sauce; 2 pods star anise; 1 stalk lemongrass; 12 cups water; 3 large eggs; 1 tablespoon soy sauce; 1 teaspoon mirin; 2 teaspoons chopped chives; 4 ounces rice noodles, cooked; 6 ounces shredded chicken; 4 cups chicken broth (see above); 2 Egg ribbons (see above); 4 ounces shiitake mushrooms, julienned; 2 ounces scallion, sliced; 1 ounce bean sprouts; 1 head baby Bok choy, quartered lengthwise; 2 ounces Napa cabbage; 2 pieces crispy chicken skin

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This Leftover Chicken Soup from Marcus Samuelsson uses the whole bird, from bones to livers, to make a nearly no-waste dinner. First, Samuelsson makes the stock from charred aromatics and chicken bones. Then, he sears the livers and shreds the chicken for the soup. Feel free to substitute store-bought stock and upgrade it by simmering with charred vegetables. Printed with permission from Chef Marcus Samuelsson Slideshow: More Chicken Soup Recipes

By

Marcus Samuelsson

Published on April 26, 2018

Leftover Chicken Soup — Photo: Abby Hocking

Active Time:

30 mins

Total Time:

2 hrs 30 mins

Yield:

2

Ingredients

BROTH:

Two whole chicken carcasses, roughly chopped (from 4-pound chickens)
4 large white onions, quartered
8 ounces fresh ginger, peeled
3 ounces fish sauce
2 pods star anise
1 stalk lemongrass
12 cups water

EGG RIBBON:

3 large eggs
1 tablespoon soy sauce
1 teaspoon mirin
2 teaspoons chopped chives

SOUP:

4 ounces rice noodles, cooked
6 ounces shredded chicken
4 cups chicken broth (see above)
2 Egg ribbons (see above)
4 ounces shiitake mushrooms, julienned
2 ounces scallion, sliced
1 ounce bean sprouts
1 head baby Bok choy, quartered lengthwise
2 ounces Napa cabbage
2 pieces crispy chicken skin

Directions

Make the broth Place the bones in a large stockpot and cover with water; bring to a boil to remove any impurities from the bones. Once the bones have been washed, remove from boiling water. In a separate stockpot, add the chicken bones, ginger, star anise and water. Meanwhile, on a grill or in a cast iron pan, char the white onions and ginger then add them to the stockpot. Allow the broth to simmer for 2 hours. Once the broth is fortified, strain and reserve 4 cups to serve 2 people.
Make the Egg Ribbons In a small bowl, whisk the eggs with the soy and mirin. Brush a 10-inch nonstick skillet with oil. Add the egg mixture and swirl the skillet evenly to coat. Cook over moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet. Transfer the rolled omelet to a work surface and thinly slice into ribbons.
Divide the reserved 4 cups of broth into 2 large bowls, then add the chicken and noodles and garnish with the egg ribbons, Shiitakes, scallions, sprouts, bok choy, and cabbage. Finish with a sprinkle of scallions and crispy chicken skin.