What’s Inside:
2.2kg chicken, frozen or thawed
Essential vegies:
2 x carrots, cut in large chunks
2 x celery, cut in large chunks
2 tomatoes, halved
2 onions, halved
10 x garlic cloves, halved lengthways
Any of the following Vegies you want, and none that you don’t:
2 x mushrooms, cut in large chunks
2 x zucchini, cut in large chunks
2 x small sweet potato, cut in large chunks
2 x potatoes, cut into large chunks
1/4 small Kent pumpkin, skinned, cut into large chunks
1 x can 4 bean mix
Herbs & Spices:
2 bay leaves
4 sprigs of thyme
5 stalks parsley
1 tbs salt
1 tsp freshly ground pepper
4 cubes chicken stock
The Rest:
150g uncooked pasta
2 eggs, lightly beaten
1 x lemon, juice only
1/2 cup chopped parsley
Parmesan cheese & garlic bread to serve
Cook It!:
1. Put chicken into large stock pot, and just cover with cold water.
2. Bring to the boil slowly. This means slow heat – perhaps medium heat, depending on your stove. Skim away any froth that rises to the surface.
3. Add vegies, herbs & spices, and return to boil.
4. Lower heat to a simmer, continue uncovered for 1.5 hours.
5. Cook the pasta, and set aside.
6. The next step is to dice up the vegies, remove & discard all chicken bones, skin, knuckles etc, and shred the meat, remove & discard thyme & parsley.
*Then return vegies and chicken meat to the broth.*
I have tried this a couple of different ways:
— drain soup through a sieve
— using thongs remove vegies and chicken to seperate bowls
— try it for yourself. The first method you are handling and pouring hot liquid, but, the second method may mean you miss removing some chicken bonds if not careful. You can wait until meat and vegies have cooled down to cut them up.
7. Return to the boil, add pasta, then bring back to a simmer.
8. In a small bowl, whisk the eggs, lemon, and parsley. Add to simmering broth, and whisk with a fork.
9. Serve with Parmesan cheese, and garlic bread.