"Savoye" Chicken Noodle Soup!

Since I made this soup from my last chicken recipe I thought I would stay with the same architect, Le Corbusier, just introducing another of his projects. Just as this soup illustrates the quintessential chicken noodle soup elements, chicken, noodles, carrots, celery, the Villa Savoye illustrates the quintessential "Five Points of Architecture" which were Le Corbusier's basic tenets of a new aesthetic of modernist architecture. These five points are...

1. "pilotie" or ground-level supporting columns, which elevate the building from the earth allowing the garden to flow beneath.
2.  A "flat roof terrace" reclaims the area of the building site for domestic purposes, including a garden space.
3. The "free plan" made possible by the elimination of load-bearing walls consists of partitions placed where they are needed without regard for those on adjoining levels.
4. Horizontal "ribbon windows" which provided even illumination and ventilation
5. The "free facade", unconstrained by load-bearing considerations, consists of a thin skin of wall and windows.

Ingredients:

• leftover chicken bones (if you want to make your own broth otherwise just use ready made chicken stock
• 2 quarts of water
• 2 cups of leftover chicken
• salt and pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 medium spanish onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut into 1/4 inch thick circles
• 3 celery ribs, cut into 1/4 inch thick pieces
• 1 1/2 cups of yellow squash, cut into slices and quartered
• 1 potato cut into small pieces
• 1 bay leaf
• tablespoon of thyme
• 8 ounces dried wide egg noodles
• 1 tablespoon of paprika

How to make it,

1. Saute the chopped onion in a bit of olive oil in a large pot.
2. Add the water and chicken bones and boil for 20 minutes then reduce to medium heat, continue to cook for an hour, skim the scum off the top of the stock, then remove the bones from the stock.
3. Add the garlic, carrots, celery, potato, squash, chicken, thyme and bay leaf. cook for about 20 minutes until potatoes and veggies are just about soft, if not allow more time to cook.
4. Add the noodles to the soup and cook for an additional 7 minutes or so until the noodles are tender.
5. season with salt and pepper and paprika to taste, then serve hot, five points of architecture in 5 steps!

"Unité" Braised Chicken (Poulet Provençal)

This housing complex, the Unite de Habitation in Marseilles, France by architect Le Corbusier marks one of his large housing projects that was quite different from typical housing projects of the time. Inside, corridors run through the center of the long axis of every third floor of the building, with each apartment lying on two levels, generous sized spaces, communal facilities, a beautiful rooftop terrace, and a parkland setting. The Unité remains popular with its residents and is now mainly occupied by middle-class professionals, who I could see making this regional French chicken dish.

Ingredients,

• 1 whole chicken
• 1 tablespoon of fennel seeds
• 2 tablespoons of herbs de Provence
• 4 tablespoons of olive oil
• 4 garlic cloves; 2 sliced and 2 minced
• 4 tomatoes cut into wedges
• 1 large red onion, cut into wedges
• 1/2 cup of pitted olives
• salt and pepper

How you make it,

1. Preheat oven to 425 F.
2. Combine tomatoes, onions, olives, sliced garlic, 2 tablespoons of olive oil, 1 tablespoon of herbs de Provence, fennel seeds, salt and pepper in a large glass baking dish.
3. Combine minced garlic, salt and pepper, and 1 tablespoon of herbs de Provence, 2 tablespoons of olive oil, this is what you will rub the inside and outside of the chicken.
4. Rub inside and outside of chicken including under the skin with this olive oil based rub then place the chicken amongst the vegetables.
5. Bake for about an hour and 15 minutes until the chicken is golden brown and fully cooked.