Ingredients
The following ingredients have 9 Servings
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 medium carrots (diced)
- 2 celery ribs (diced)
- 2 quarts chicken stock (recipe follows)
- 8 ounces dried pasta (used: Skinner Fideo Mediano)
- 1 1/2 cups shredded cooked chicken
- 1 handful fresh flat-leaf parsley (finely chopped)
- Kosher salt and freshly ground black pepper (to taste)
- Pinch of nutmeg
- For Stock:
- 1 whole chicken (about 3 1/2 pounds, rinsed, giblets discarded)
- 2 carrots (cut in large chunks)
- 3 celery stalks (including leafy parts, cut in large chunks)
- 2 large white onions (quartered)
- 1 head of garlic (halved)
- 2 tablespoons salt
- 2 teaspoons black pepper
Instruction
- For Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts). Add salt and pepper, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. While it cooks, skim any foam that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering, but not too much or it will taste watery.
- Carefully remove the chicken to a cutting board. When the chicken is cool enough to handle, remove skin and pull meat from bones; discard the skin and bones. Roughly chop into bite-size chunks and set aside.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
- Yield: 2 quarts stock
- For Soup: Place a large soup pot over medium heat. Add the stock, onion, garlic, carrots, and celery. Bring to a boil, then reduce to medium-low and simmer for about 20 minutes. Add the noodles and simmer for 5 minutes until tender. Gently fold in the chicken, and continue to simmer for another 2 to 3 minutes to heat through; season with salt, pepper, and nutmeg. Stir in parsley and serve.
