Know what ‘vadouvan’ is…and no don’t confuse it with ‘voodoo!’ Know what it means? Well, I didn’t either until I was shopping at Williams and Sonoma. And, lucky me, I decided to make my hubby, Ben, who was feeling puny with a sore throat and cold coming on, some chicken soup, and I must say I experimented with vadouvan on him! Vadouvan Chicken Soup!
According to www.vadouvan.com here’s the scoop on this spice…the new ‘it’ spice! Vadouvan, sometimes called Vadouvan Spice, is the new “it” ingredient in gourmet cooking. Sometimes thought of as a “French curry” or “a French interpretation of Indian masala” because it is believed to have originated in a French settlement in India. Vadouvan is popular in France and Belgium and had its “coming out” to a general North American audience during Season 5 of the Bravo TV network series “Top Chef.” It combines onions, shallots and garlic with Indian spices such as cardamom, and sometimes with fresh curry leaves, although the specifics vary depending on who is making it. Needless to say, the chicken soup was like something off the charts in taste…the ‘it’ spice put a new spin on the flavors making it exotic and chic unlike a typical chicken soup!
Makes: 10+ big bowl servings
What you need:
4 lb cut up chicken
8 (appx) cups water (enough to cover about 3 inches
all the chicken pieces in a large stew pot)
2 pkg Lipton’s (or like brand) of dried Chicken Noodle
2 tbl vadouvan spice
Kosher Salt/Pepper to taste
2 cups chunky sliced celery (w/leaves)
2 cups chunky sliced carrots
½ pkg of wide egg noodles
What you do:
Wash chicken, put in large stock pot and cover with water. Bring to boil then lower heat, cover and let the chicken cook until it is falling off the bone. Remove chicken bones, skin and small pieces not going in the soup. When somewhat cooled, coarsely tear meat into medium pieces. I don’t ‘cut’ because I like the more peasant organic natural look of
the chicken in the finished dish.
Return chicken meat pieces to the stock. Turn heat to medium and add dried chicken soup mix. Bring to low boil for about 5 minutes. Reduce heat to low and add the vadouvan,
salt/pepper, celery and carrots. Cover and cook for about 30 minutes stirring occasionally. Add egg noodles, cover and simmer until noodles are tender.
This soup keeps well for several days, and actually it’s better on day 2!
©Alice D’Antoni Phillips Ally’s Kitchen