Want the recipe for the chicken noodle soup that beat Bobby Flay?
Jennifer Behm-Lazzarini said being inspired by some important women in her life was the key to outcooking celebrity chef Bobby Flay.
Behm-Lazzarini, a former Miss Delaware USA and Delaware caterer, made a chicken noodle soup on a recently aired Food Network TV program "Beat Bobby Flay" that judges said tasted better than one made by Flay.
The episode was taped in October 2019 and premiered in late February. It's available now for streaming.
During the half-hour episode, Behm-Lazzarini first beat her husband, Julio Lazzarini, a native of Puerto Rico who once owned two Wilmington restaurants, in a cookoff before she faced Flay.
Behm-Lazzarini chose to make chicken noodle soup. The pot of soup, made in 45 minutes, borrowed some ingredients from her husband's culture and some from her own upbringing in Pennsylvania.
Two out of three judges said Behm-Lazzarini's Latin-influenced concoction made with fideo noodles, cilantro, lime and adobo seasoning was more tasty than a Mexican-style chicken tortilla soup made by Flay.
"It is an ode to my Aunt Sandy, my mom and my mother-in-law Ivy," said Behm-Lazzarini, who has shared her soup recipe with Delaware Online/The News Journal. "This soup exemplifies celebrating great women and multiple cultures."
Behm-Lazzarini, the mother of two daughters, moved with her husband from Delaware to Rhode Island about seven years ago. The couple owned a seafood restaurant for five years in Providence, but they closed it last summer because of declining business due to the coronavirus pandemic.
Behm-Lazzarini is a self-trained chef with experience cooking on TV. She won the second season of the 2011 TV series "MasterChef" that starred British celebrity chef Gordon Ramsay.
She felt confident on "Beat Bobby Flay," but was still surprised by the outcome.
"I was in total shock. I was just so happy to bring it home for the ladies and my family," she said.
Behm-Lazzarini said it was "great experience" being on the program. "Looking up and seeing my husband so supportive and proud was amazing," she said.
Behm-Lazzarini said she now does private chef dinner experiences and may make her episode-winning soup for upcoming events.
Here's the recipe for a big pot of soup:
JENNIFER BEHM-LAZZARINI'S CHICKEN NOODLE SOUP THAT BEAT BOBBY FLAY
In this recipe, Behm-Lazzarini uses a Puerto Rican sofrito, which is a combination of onions, peppers, garlic and fresh herbs that are combined in the food processor. You can search online for recipes to make your own.
4 chicken breasts and 2 thighs, skinless
5 teaspoons kosher salt
2 cans of Narragansett beer
4 teaspoons piment d'espellete
3 tablespoons canola oil
2 quarts chicken stock
1 Tablespoon fresh oregano
10 Tablespoons sofrito (Puerto Rican version)
3 celery stalks, peeled cut in half and then cut on bias
3 cloves garlic, shaved on mandolin
2 large Spanish onions, small dice
2 medium carrots, shredded on mandolin
1 envelope Sazon con Achiote
2 Tablespoons of adobo seasoning
2 large fresh bay leaves
10 fresh thyme sprigs
14-ounce fideo noodles
Pimentón (smoked paprika)
1 bunch fresh cilantro
Using the sauté function on a pressure pot, add 1 Tablespoon of canola oil to the pot. Lightly brown chicken, then add 2 Tablespoons of abodo seasoning, 5 sprigs of thyme, 1 onion, 1 celery stalk, 4 Tablespoons of sofrito, 1 bay leaf, ½ a beer, 1 quart of stock, 2 teaspoons of salt and 1 teaspoon of piment d'espellete. Cook for 20 minutes. Be careful when releasing pressure.
Heat a deep stockpot to medium heat. Add 2 Tablespoons of canola oil, add 1 onion and 2 carrots and cook for 3 minutes. Add the garlic and additional sofrito and cook for 1 minute. Add 2 celery stalks, cook 1 minute.
Then, add remaining stock, 5 sprigs of fresh thyme, 1 bay leaves, oregano, 1 beer and sazón. Bring to a boil, then turn to medium boil. Reduce liquid by half and turn to low.
Heat large sauté pan, add 2 Tablespoons of canola oil, add the fideos noodles and brown.
Shred the chicken and add to vegetable mix.
Remove the bay leaves and the stems of thyme. Add fideos and add stock from pressure pot if more is needed.
Taste and adjust salt and sprinkle with pimentón if needed. Ladle into bowls, garnish with cilantro and lime.