The New Cafe 95 & Chef James Devir Famous Chicken Soup Recipe!

Chef James Denvir keeps our patients, visitors and staff members very happy and satisfied with his wide array of culinary dishes. Chef Jim’s menu appeals to just about anyone who finds a seat at Little Company of Mary’s Café 95. Chef Jim incorporates Asian, Cajun, Italian and Mexican flavors into his delicious menu. 

Lean ground chicken infused with Latin spices is one way Chef Jim keeps his mouthwatering taco bar healthy. “People don’t believe me when I tell them that its actually ground chicken when they ask me for my taco bar recipe,” says Chef Jim. The satisfying meat topped with lettuce, tomatoes, onions, cheese and salsa is a real crowd pleaser at Little Company of Mary Hospital. Chef Jim is bringing his classic recipes and new recipes to the new West Pavilion, Café 95. 

Café 95 is now serving pizza! Yes, Chicago style pizza prepared the old-fashioned way- by a wood stone fire, can be enjoyed in the new Café 95. Chef Jim and the culinary team at Little Company of Mary came up with over 11 toppings for pizzas-Yummo! 

In addition to pizzas, the new Café 95 will also serve hot sandwiches, WOK and 500-calorie flat bread meals. 

As a gift to our readers, Chef Jim is sharing his famous hearty chicken noodle soup recipe, just in time for the winter season. So whip up a batch, curl up on your sofa and enjoy! 

Chicken Noodle soup

Ingredients

1 whole chicken (3 to 4 pounds), giblets and liver discarded

1 pound carrots, sliced 1/2 inch thick

1 pound parsnips, sliced 1/2 inch thick

2 medium onions, diced

1 stalk of diced celery

Salt to taste

Cooked wide egg noodles, for serving

Directions

1. Put the chicken in a large stock pot and fill with cold water to cover chicken.

Bring to boil, reduce heat, and simmer for one hour and 15 minutes.

Remember to keep broth in stock pot.

2. Remove chicken from stock pot and place in refrigerator until cool. Once

cool, remove bones and dice chicken.

3. In a sauté pan, using cooking spray, cook vegetables under medium heat until

onions are translucent.

4. Add vegetables and diced chicken to stock pot with broth and bring to boil,

then simmer for 15 minutes. Add cooked noodles and enjoy!

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