Make Rocco DiSpirito’s Chicken Noodle Soup

photo by: Laine Doss

By Victoria Bekiempis | Village Voice

photo by: Laine Doss

Chef Rocco DiSpirito’s new food truck, called “Now Eat This” after his series of recipe books, has recently started serving New Yorkers nutritious comfort food. DiSpirito says his way of prepping favorites such as meatballs, enchiladas, jambalaya, and brownies shows that good-for-you food doesn’t have to taste healthy.

Every Friday, DiSpirito drives the truck to a school in the city, where he gives students a free lunch and a brief lesson in eating properly. He says that they love his chicken noodle soup.

“Kids are the ultimate arbiter, right? They are used to eating processed foods full of fat and sugar. So if kids like the stuff, then anybody would like that stuff.”

Chicken Noodle Soup
by Chef Rocco DiSpirito

Serves: 8


8 cups reduced-sodium, fat-free chicken broth
1 ½ cups carrots, cut into 1-inch cubes
1 ½ cups onions, cut into 1-inch cubes
1 cup celery, cut into 1-inch cubes
3 bone-in chicken thighs
4 sprigs fresh thyme, tied together with kitchen string
2 fresh bay leaves
1 cube salt-free vegetable bouillon (such as Rapunzel)
16 ounces shirataki noodles (such as Miracle Noodles), rinsed with cold water
½ teaspoon old bay seasoning
Freshly ground black pepper

In a pot, combine chicken broth, carrots, onions, celery, chicken thighs, thyme, bay leaves, and bouillon cube. Bring to a very gentle simmer. Keep the pot on the burner about 25 minutes — until the vegetables are tender and chicken is thoroughly cooked.

Cut the shirataki noodles into 3-inch strips. Take chicken thighs out of soup and place on a cutting board. Remove the skin and bones. Shred the chicken, and add back to the soup, along with the shirataki noodles and old bay seasoning.

Add salt and pepper. Remove bay leaves and thyme. Skim fat from top.

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