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Chicken Soup

About this recipe

There is nothing better than homemade chicken soup. Buy yourself a boiling chicken if you can. Leave the skin on but remove all excess fat (e.g., around the little fella’s bum), and wash it well.


Place a large soup pot on the stove; turn burner to high and add:

As the water heats up, froth will form on top. Skim it off before the water boils.

When the water boils, add:

Cover and simmer for approx. 2 hours. When the meat comes easily away from the bone, it’s done.

Remove chicken from pot and put onto a platter. Strain broth into large bowl and throw out vegetables (maybe save the carrot). Strain the broth again through cheesecloth to remove most of the fat, or refrigerate overnight and skim off the hardened fat in the morning. Cut up the white meat and add back to the broth. Eat the dark meat with a little salt and fresh bread (you can also eat the carrot).

Cook tiny noodles (e.g., acini di pepe) in salted water. Before noodles are fully cooked, drain and add to boiling broth, and then cook together until ready. Serve with Parmesan cheese.