Chicken soup
Chicken second courses
My father Barry Wine (chef/owner of the now closed Quilted Giraffe restaurant in NYC) showed me how to make this great homemade chicken soup about 10 years ago. I make it often because it's one of my favorite meals. <br /> <br />One of the great things about this recipe is that it yields great leftovers that are endlessly variable. You can mix some miso (instead of salt) into a serving of soup or try it with a little crème fraiche. Have some with leftover cooked rice or potatoes one day, with coconut milk and some Thai chili sauce added another day... And don't forget about noodles- anything from egg noodles to buckwheat soba noodles works well! <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
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