La Palma Chicken Pie Shop Soup
date_range June 07, 2016
My parents introduced me to the La Palma Chicken Pie Shop, which they had been going to for years. The restaurant was famous for their chicken pot pies and soup. Both made in-house. I fell in love with the soup and would crave it a lot. My dad had been trying to recreate the recipe for a few years by this point unsuccessfully. I eventually introduced my girlfriend to the restaurant and she too fell in love with the soup.
Being that I have a love for cooking, my mission began. I started trying to recreate the recipe of the soup we all loved so much. After a few attempts, I finally got it pretty close. The below is the recipe and instructions I came up with to replicate the La Palma Chicken Pie Shop's soup.
- 1 Whole Chicken
- 2 Sticks of Butter
- 1 Cup of All Purpose Flour
- Homestyle Egg Noodles (I recommend Amish Kitchen Homestyle Noodles, as they are the closest thing to the original)
- 2 Carrots
- 1 Large Yellow Onion
- 3 - 4 stalks of Celery
- 1 ¼ teaspoon of ground Turmeric
- ½ teaspoon of Thyme
- 1 teaspoon of Parsley
- Place whole chicken (guts removed) in a stock pot with chopped carrots, onion, and celery. Fill with enough water to cover the chicken.
- Heat over a mild boil for 2 hours covered.
- After two hours remove the chicken from the liquid and remove the meat. Set the meat aside for later.
- Return the bones to the pot and allow to simmer for another 1 - 2 hours uncovered.
- Skim any scum from the top of the liquid.
- After the 1 - 2 hours has passed strain the stock into another pot.
- Take the carrots, onions, and celery that remained in the strainer and blitz in a food processor.
- Return the processed mixture of carrots, onions and celery to the stock and heat over a medium heat / a slow boil and allow it to reduce.
- Add in 1 ¼ teaspoon of ground turmeric and whisk in.
- Leave the soup continue to simmer.
- In a medium pot melt 2 sticks of butter over a low heat.
- Once the butter has melted add 1 cup of flour and whisk it into a roux, only cook enough to get rid of the flour taste (30 - 40 seconds).
- Whisk the roux into the soup liquid that is simmering in the other pot.
- Bring soup to a boil then reduce to a simmer, add the noodles and meat, and cover the pot.
- Let it sit for 20 - 30 minutes or so. Stir occasionally so the noodles don't stick to the bottom.
- Once the noodles have cooked and gotten thick, salt the soup the taste.
- Add Thyme and Parsley and allow the soup to cool.
Sorry my instructions are kind of bad, try to play around with the process to get the soup to your desired thickness and taste.