(Serves 4)
Use remnants of a roasting chicken from the previous night, remove the meat from the carcass, eliminate fat, gristle, make into bite-sized pieces. In the alternative, you can brown a whole chicken in the pot, then add the vegetables and water/stock
To make life easier, you may wish to use chicken breasts/thighs, dice the chicken breasts and sauté, separate meat from thigh bones, cut into pieces and add to the sauté pot.
2 quarts water
2 cups chicken stock
2 cups carrots
2 cups celery
1 yellow or white onion, chopped
Salt and pepper to taste
bay leaf
2 tablespoons olive oil
1 cup Italian parsley, chopped
8 ounces pasta of choice (optional)
Parmigiano Reggiano cheese, freshly grated
Sauté the vegetables and onion until translucent, add the bay leaf and chicken, sauté several additional minutes, add water/stock/bay leaf, simmer on low-medium heat about an hour, skim the top, add chopped Italian parsley, cook the pasta until al dente separately add approximately 2 ounces of pasta to each bowl, add broth, chicken, and vegetables, top with freshly grated parmigiano reggiano.
