My Grandmother’s Chicken Soup
This soup is a typical, relaxed, Sunday-evening meal for my family and me. I serve this soup the way my grandmother did, with the Parmigiano-Reggiano and olive oil. Every grandmother has a chicken soup recipe, so mine certainly isn’t the definitive recipe, but it’s still my favorite. And I enjoy sharing it with my kids today the same way my grandmother did with me.
Recipe
serves: 2
email shopping list directions
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Step1. , Place water and the chicken in a stockpot and bring to a simmer over medium heat. Simmer gently, skimming regularly, until broth is fragrant, about 30 minutes.
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Step2. , Add the vegetables and thyme and continue to simmer for another 20 minutes. Season with salt and pepper.
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Step3. , Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 minutes. Drain and divide the cooked pasta among four bowls.
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Step4. , Remove the chicken with a slotted spoon and place on a serving dish. Ladle the broth and vegetables over the pasta and serve with grated Parmigiano-Reggiano, more freshly ground black pepper, and a drizzle of extra-virgin olive oil, if desired. Sprinkle the chicken with coarse sea salt and serve alongside the soup.
ingredients
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1 gallon water,
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1 chicken, quartered, with bones intact,
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(i.e., do not remove breast meat from breastbone, including necks and giblets) ,
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