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Gallery Italian Chicken Soup with Pasta and Tomatoes Credit: Armando Rafael Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6
Ingredients Ingredient Checklist 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds) 4 large sprigs parsley 2 large sprigs thyme 1 bay leaf 1 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning 1 small onion, diced (1 cup) 2 carrots, peeled and cut into 1/4-inch rounds (1 cup) 1 cup chopped fennel One 14.5-ounce can whole peeled tomatoes 8 ounces cooked ditalini 1/4 cup chopped fresh basil 1 tablespoon fresh lemon juice Red-pepper flakes and grated Parmesan, for serving
Cook’s Notes The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
Gallery Italian Chicken Soup with Pasta and Tomatoes Credit: Armando Rafael
Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6
Gallery
Italian Chicken Soup with Pasta and Tomatoes Credit: Armando Rafael
Italian Chicken Soup with Pasta and Tomatoes
Credit: Armando Rafael
Italian Chicken Soup with Pasta and Tomatoes
Recipe Summary prep: 40 mins total: 4 hrs 45 mins Servings: 6
Recipe Summary
prep: 40 mins total: 4 hrs 45 mins
Servings: 6
prep: 40 mins
total: 4 hrs 45 mins
prep:
40 mins
total:
4 hrs 45 mins
Servings: 6
6
Ingredients
Ingredients
- 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds) 4 large sprigs parsley 2 large sprigs thyme 1 bay leaf 1 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning 1 small onion, diced (1 cup) 2 carrots, peeled and cut into 1/4-inch rounds (1 cup) 1 cup chopped fennel One 14.5-ounce can whole peeled tomatoes 8 ounces cooked ditalini 1/4 cup chopped fresh basil 1 tablespoon fresh lemon juice Red-pepper flakes and grated Parmesan, for serving
Directions
Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, fennel, and tomatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear reserved chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with ditalini, basil, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper, top with red-pepper flakes and Parmesan, and serve.
Cook’s Notes The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
Cook’s Notes
The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
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All Reviews for Italian Chicken Soup with Pasta and Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Italian Chicken Soup with Pasta and Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
