Chicken Noodle Soup

Served with yorkshire pudding and foie gras


  • 3 chicken thighs
  • 2 onions (quartered, leave the skins on)
  • 4 carrots (roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • 1 chicken breast
  • sprig of thyme
  • 2 pieces of parma ham
  • 500 ml light chicken stock
  • 180 g plain flour
  • 200 ml milk
  • 4 eggs
  • 50 g foie gras
  • 50 ml olive oil
  • 50 g butter
  • 25 g beef dripping


To make the dark chicken stock:
  1. Preheat the oven to 220°C
  2. Place the chicken thighs, 2 carrots, onion and celery on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes until the chicken and vegetables start to brown.
  3. Heat up the light chicken stock and add the chicken thighs and vegetables and thyme. Simmer for 30mins until you have a dark chicken stock. Strain through a sieve.
  1. Fry the Parma ham for 1 minute on each side until crispy.
  2. Slice the foie gras into 5mm strips and pan fry for 1 minute on each side.
  3. Peel and dice 2 carrots. Peel a 10cm piece of Celery and cut into small dice.
  4. Put a small amount of beef dripping into 4 muffin tins and put in the oven for 10minutes, until the fat is smoking.
  5. Pour in the Yorkshire pudding batter into the hot fat and put in the oven for 25mins until risen.
  6. Sear the chicken breast with salt and pepper on both sides. Pan-fry the chicken breast for 5 minutes on each side on a medium heat.
  7. Slice the chicken into thin strips and then poach in the chicken stock for 5 minutes together with the diced carrots and celery.
  8. To finish the dish, add the Parma ham, noodles and foie gras, place the Yorkshire pudding on top of the soup.
For the noodles
  1. Put 100g of flour, 2 eggs and a drizzle of Olive Oil into a food processor, blitz until it comes together, refrigerate for 2 minutes and then roll into thin sheets and cut thin slices to make noodles. Cook in salted water for 1 minute and put aside.
For the yorkshire pudding
  1. Sift the plain flour into a bowl together with 200ml of milk and 2 beaten eggs. Add a pinch of salt and pepper and refrigerate for 1 hour.

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