- This topic has 1 reply, 1 voice, and was last updated October 8, 2008 at 7:07 pm by .
- October 8, 2008 at 7:07 pm #264218
this is an Italian chicken noodle soup that was taught to me a gazillion years ago by a little old Italian lady;-)
Chicken Soup with Tagliatelle:love:
3 1/2 lb chicken, fat removed, cut into quarters
8 cups water
salt, to taste
1 1/2 tbs parsley
1 large celery rib
2 carrots, cut in half lengthwise then thinly sliced
2 medium potatoes, peeled and diced
1 tbs olive oil
1 onion, chopped
2 oz tagliatelle, broken into 2 in pieces*
white pepper to taste
Combine the chicken pieces, water, 2 tsp of salt, the parsley and celery in a large pan. Bring to a boil and then immediately reduce to a simmer. Simmer gently but steadily until the chicken is nearly cooked, about 40 minutes. Frequently skim off the foam that forms on the surface. Take the pan off the heat, transfer the chicken to a cutting board, and remove the skin and bones. Cut the meat into bite-sized pieces. Strain the broth, skim off the fat, and return it to the stove. Add the carrots and partially cover the pan. Simmer over medium heat until they are half-cooked. Add the potato and continue to simmer, partially covered, until the vegetables are cooked through, about 15 minutes. Meanwhile, warm the oil in a small skillet and add the onion. Saute over medium-low heat until the onion is soft and lightly golden, about 5 minutes. Remove from the heat. Bring 10 cups of water to a boil. Add the tagliatelle and 1 1/2 tbs of salt. Cook until half-done, then drain. Add the half-cooked pasta to the broth with the chicken pieces and cooked onion. Stir well. Simmer over low heat for 5 minutes, then check the seasoning, and serve. Serves 4 = about 385 calories.
*so you don’t keep tagliatelle in your cupboard? GASP! LOL! fettucini is a perfect substitute and if you don’t have that, use egg noodles — the fatter the better;-) you want a ‘thick’ noodle for this soup…none of those wimpy ones!
you can also use whatever chicken you have on hand. it doesn’t have to be a whole chicken. I’ve made this with a 3-lb pack of chicken thighs that I bought for $1.19;-)
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