Tuesday, November 24, 2020

Home Eat & Drink Web Extra: Copper Kitchen's Chicken Soup Recipe

Web Extra: Copper Kitchen's Chicken Soup Recipe


Photo by Adam Finkle

In our Mar/Apr issue, we featured Copper Kitchen’s Chicken Soup. Now, we have the recipe so you can enjoy the soup at home.

To see how much the restaurant makes to serve for a full day, look for the amounts in parentheses. 


  • 2 quart of chicken stock (22 quarts)
  • 1.5 cup of roasted mushroom stems and trim (4 quarts)
  • 3/4 cup of parmesan rinds (2 quarts)
  • 1/2 cup of onions, rough chop (4 onions)
  • 1 carrot, rough chop (4 carrots)
  • 1 celery stalk, rough chop (4 stalks)
  • 2 slices of kruse cut bacon (10 slices)
  • Season salt and pepper to taste

Bring all ingredients to boil, then reduce to simmer. Continue to simmer for 6–8 hours. Strain through fine mesh strainer.

Roasted Chicken:

  • 1 piece of whole chickens (16 pieces)
  • Seasoning mix:
    1T (4T) grounded fennel
    1T (4T) salt
    1T (3T) dried thyme
    1T (3T) dried rosemary
    1T (3T) dried basil
    1T (3T) dried majoram
    1T (3T) dried sage
  • Salt and pepper for taste

Roast on racks at 350 degrees until cooked through. Pull off bone and shred into bite size pieces. Cool.

Sage Dumplings:

  • 16 ounces (6 pounds) Polly-O ricotta
  • 4 ounces (1.5 pounds) grated parmesan
  • A pinch (1/2 pieces) of ground nutmeg
  • 2 yolks (12 yolks)
  • 2 eggs (9 eggs)
  • 1T (4–6T) of salt
  • 1/2–2/3 cup (3.5 cups) of all-purpose flour
  • 1T (1/4 cup) of chiffonade, fresh sage
  • 1/3 cup (2 cups) of semolina

Mix ricotta, parmesan, nutmeg, eggs, salt and sage until well incorporated. Add flour and mix until incorporated. Allow to sit for 4–6 hours. Make 1 ounce balls using hands or scooping. Coat each with semolina. Store on a sheet tray with a layer of semolina under the dumplings.


  • 2 cups (4 quarts) of carrots, small and diced

Roast with olive oil, salt and pepper until tender.


  • 2 cups (4 quarts) of celery, small and diced

Roast with olive oil, salt and pepper until tender.

White Onions:

  • 4 cups (8 quarts) of white onions, small and diced

Roast with olive oil, salt and pepper until tender.


  • 1T (1/2 quart)
  • Mince


  • Grate on microplane

Copper Kitchen is located at 4640 S. 2300 East, Holladay, 385-237-3159

Happy Friday! We all know the best way to celebrate the end of the week is with a cocktail 😉! ⁠

🍸 And our next highlighted cocktail is the perfect way to start your weekend. @alibislc's 'Far From The Tree' by Clif Reagle:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. Utah Honey and Akane Apple Shrub⁠
.25+ oz. @waterpocketdistillery Snow Angel .25 oz. lemon juice⁠
Barspoon of simple syrup⁠
2 dashes Regans Orange Bitters⁠
Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.⁠

“My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub.⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Clif Reagle!

Yes. Thanksgiving is going to be different this year. So instead of stressing out to prepare a meal, help support local restaurants who need our love this Thanksgiving. 🦃⁠

Restaurants are doing what they can to make this Thanksgiving seamless for us. With offerings of curbside pick up, meal kits, and even delivery, ordering out this Thanksgiving seems like a no-brainer.⁠

Oh and did we mention no family-sized mess to clean up afterward? That’s a win-win in our book. 😉 Check the link in bio for full list of restaurants. 🍽️

Don't forget to vote in our 2020 Cocktail Contest!! 🍸🍹🥂⁠

Our next highlighted coktail is @thecopperonion's “Not Today Satan” by Frank Mealy:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1)⁠
.75 oz. lemon juice⁠
Preheat glass with hot water. Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.⁠

Mealy is a full-time bartender for the Copper Group. “Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.”⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Frank Mealy!

Our 2020 Cocktail Contest is live!! 🍸🍹🥂

We’ll be highlighting our cocktail contest contestants throughout the next few weeks. Starting with @takashi_slc’s “Red Dirt Garden” by Crystal Daniels:

- 1.5 oz. Amaro Bilaro
- .5 oz. @shdistillery Barrel-strength Rye
- .75 oz. Lemon juice
- 1 oz. Red rice orgeat made with @redbuttegarden botanicals
- Pinch of Jacobsen Salt from @caputosmarket

Daniels garnished her cocktail with banana leaves and an edible begonia- if you can’t get the begonia, another colorful edible bloom will do. 🌺

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂

Link in bio to vote!

Did you know that the first woman to cast a ballot in the United States voted right here in Salt Lake City?

In 1870, on her way to work as a schoolteacher, Seraph Young stopped by SLC’s old City Hall—right across from the Capitol—and made history as the first woman to vote under a women's equal suffrage law.

Like many of us, Young voted early in that election simply because she had to get to work on time. Her story reminds us of the power ordinary people have to make history. Now, get out and vote!

Photo: Ron Fox

Our November-December issue is on stands now!!⁠

And our annual cocktail contest is open for voting! Take all precautions, support our hardworking hospitality community and remember to smile. 🍹🍸🧉⁠

Pick up a magazine, grab a cocktail and vote! Happy November, everyone! ⁠

Check the link in bio to vote.

Trick or treat? COVID cases are getting scary.

111K confirmed cases and 601 deaths in Utah.

Link in bio for a little op-ed on face masks. 😷

Here in Utah, we live on the traditional and ancestral homelands of the Shoshone, Paiute, Goshute and Ute Tribes. Today we celebrate the people who first called this land home. We remember the struggles and tragedies they endured and recognize the fight for justice and autonomy that Indigenous Peoples still face. ⁠

Go to the link in bio to give to Diné Bikéyah and support Bears Ears. 🏜️

Last night’s vigil for Breonna Taylor. ...