Apple Charlotte Chicken Noodle Soup


  • 1 shallot, minced
  • 1 garlic, smashed & minced
  • 1 leek, halved & sliced
  • 4 slices Genoa salami, juliened
  • 10 cups chicken stock
  • 2 cups beef stock
  • 4 fresh plum tomatoes (canned if out of season), cut up
  • salt & pepper to taste
  • 1 whole chicken breast, cooked & heated through
  • 1/2 lb. linquini, cooked
  • Parmesan cheese, shredded
  • garlic croutons:
  • bread cubes
  • olive oil
  • butter
  • garlic cloves, smashed & minced


  • 1. Sweat shallots, garlic and leeks in sauce pan.
  • 2. Add salami for a few minutes.
  • 3. Add chicken stock, beef stock and tomatoes. Heat through.
  • 4. Taste for seasoning...add what is needed, including salt & pepper.
  • 5. To serve: Place large strip of chicken breast in bowl; cover with broth mixture;
  • add a very few noodles; top with croutons and a sprinkling of parmesan cheese.
  • Croutons:
  • 1. Melt olive oil and butter in saute pan and add garlic (do not burn). Add bread cubes making sure they are covered with the mixture. Place in 375 F oven until golden and crisp. You will never buy croutons again!


  • NOTES:
  • NOTES : This recipe is very flexible and is always very good. If you only have chicken stock on hand, don't worry...its great with chicken stock only. Play around with it and try other things. I've added spinach when I've had it...its beautiful and delicious.
  • SOURCE: Char Zyskowski