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Chicken Soup Bar

Carla Hall
  • 120 minutes
  • Serves

INGREDIENTS

1

Bones from roasted chicken

1/4 cup

Basil, fresh

1/2 cup

Basil, fresh leaves

2

Bay leaves

2

Carrots

2

Carrots, large

2

stalks Celery

1 cup

Chickpeas, canned

1

head Garlic

4 cloves

Garlic

1

1- inch piece Ginger, fresh

1 lb

Green beans

6

Green onion

1

Lime, wedges

1/4 cup

Parsley

2 cups

Shiitake mushrooms

1 cup

Sun-dried tomatoes, oil-packed

5

sprigs Thyme

1

Yellow onion

10 cups

Chicken stock

1 cup

Soy sauce

1 lb

Rice noodles

1

Chili oil, store-bought

2

Kosher salt and freshly ground black pepper

1 tsp

Peppercorns, whole black

20 tbsp

Olive oil

1 1/2 tbsp

Rice wine vinegar

1 tbsp

Sesame oil

1/4 cup

Pine nuts

1

Tortilla strips, store-bought

3/4 cup

Parmesan cheese, grated

1

Parmesan cheese

1

Butcher's twine

1

(3-4) pound whole chicken