Ingredients

The following ingredients have 6 Servings
  • 1 5-pound whole chicken, rinsed and dried (remove the insides)
  • 2 onions (chopped)
  • 2-3 medium carrots (coarsely chopped)
  • 2 ribs of celery (coarsely chopped)
  • 1 bulb of fennel (trimmed and thinly sliced)
  • 3 bay leaves
  • 3 cloves of garlic
  • 2 sprigs of thyme
  • Kosher salt and freshly ground black pepper (to taste)
  • 16 ounces DeLallo pasta (your favorite kind!)
  • Chopped fresh parsley
  • 1 lemon (cut into 6 wedges)

Instruction

  • 1. Bring chicken and enough water to cover by 1-inch to a boil in an 8-quart pot. Reduce heat; simmer 30 minutes.
  • 2. Add vegetables, bay leaves, garlic, thyme, salt, pepper; simmer 1 hour.
  • 3. Remove and discard bay, garlic, and thyme. Remove chicken, shred meat, and add to pot.
  • 4. Cook pasta; divide among 6 bowls with chicken soup; top with herbs, and serve with lemon wedges for squeezing.