I make this soup when one of my family members are sick, or for a light but comforting dinner.
Use leftover chicken with carcass intact, or do what I do….purchase a whole roasted chicken from the market. The rind from the Parmesan cheese cooks into the soup, adding a slightly sharp nutty flavor, and your tongue will tingle over the zing from the lemon.
Did you all have a Happy New Year? I’m actually overjoyed to be starting a New Year. 2013 was so busy and went by way too fast. I’ve making some changes personally for myself and my family, which I will be sharing in this blog throughout the year, and plan on enjoying 2014 by stopping and smelling the roses…if you know what I mean.
I wish you all a Happy, Healthy, and Peaceful 2014!
- • 1 roast chicken (whole carcass)
- • 1 onion, quartered
- • 2 carrots cut
- • 2 celery stalks, cut
- • 1 garlic clove, peeled and left whole
- • 12 cups organic chicken broth
- • 1 Parmesan cheese rind (cut only the rind off from Parmesan cheese)
- • 1-cup mini farfalle, tubetti, elbow, or other small pasta
- • Salt to taste
- • ¼ lemon
- Break the roast chicken carcass into pieces and place in a large pot. Add the onion, carrot, celery, garlic, chicken broth, and Parmesan cheese rind. Bring to a boil, reduce heat to simmer and cover.
- Simmer gently for about 1 hour. Remove the pan from the heat and let cool completely, and then strain the liquid through a strainer into another clean large pot.
- Discard the carcass, rind, and vegetables. (Chicken meat can be removed from carcass and set aside.)
- Bring the stock in the pot to a boil, and add the pasta. Simmer, stirring frequently, until only just al dente: 7 – 8 minutes, or according to the instructions on the packet.
- At this time, you can add the chicken if preferred.
- Add salt to taste and a squeeze of lemon. Serve with grated Parmesan cheese.