Chicken Soup w/ Ditalini Pasta
This is a pot of sheer goodness that is good for you - if you have a cold this is the answer.
Ingredients
- 3 lbs. Chicken Wings
Vegetable Bouquet
- 1 Onion (cut in half)
- 2 Carrots (cut in half)
- 1 Turnip (cut in half)
- 1 bunch Dill
- 3 cloves Whole Garlic
Chicken Bouquet
- 1 Whole Chicken
Final Preparation
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 1 Diced Onion
- 2 Diced Carrots
- 4 stalks Diced Celery
Instructions
- In a large stock pot sauté Chicken Wings.
Vegetable Bouquet
- In a cheese cloth tie up Onion, Carrots, Turnip, Dill and Garlic. Add to stock pot and add cold water to fill about ⅔ of the pot. Bring to boil. Lower heat and simmer for 1 hour.
Chicken Bouquet
- In another piece of cheese cloth tie up Whole Chicken. Add chicken to simmering pot and continue cooking for another hour.
- Pull out chicken and vegetable bouquet. Strain broth. Discard wings. Chill soup and discard solidified fat. The soup should be very gelatinous (because the stock was made with wings).
Final Preparation
- To cleaned stock pot add Olive Oil, Butter, Onion, Carrots and Celery.
- Add chilled soup stock and heat until vegetables are soft. Remove meat from whole poached chicken. Cut into pieces and add to hot soup.
- Serve soup over a little cooked rice or pasta noodles and a squeeze of fresh lemon juice.
