Classic Chicken Soup with Whole Grain Reginetti
When it's cold and dreary outside, nothing hits the spot like a warm bowl of chicken noodle soup. This recipe calls for simmering a whole chicken, which creates a rich broth that adds even more flavor to the pasta that is cooked in it. The result is a satisfying and hearty dish that feels like a warm hug on a chilly day.
INGREDIENTS
MAKES FOUR-SIX SERVING
- 2 large carrots
- 3 large celery ribs
- 2 medium yellow onions
- 4-6 cloves of garlic
- 1 whole chicken, approximately 4-6 pounds
- 1 teaspoon whole black peppercorns
- 1 1/2 tablespoons + 1 teaspoon kosher salt, divided
- 1 big bunch mixed fresh herbs (parsley, thyme, oregano, rosemary, etc)
- 12 ounces Sfoglini Whole Grain Reginetti
DIRECTIONS
Peel the carrots, discarding the peels, then trim the ends off and set aside. Roughly dice the remaining carrot into 1/4 inch pieces. Trim the ends of the celery and add to the carrot ends, then roughly dice the celery into 1/4 inch pieces and combine with the diced carrot.
Peel the onion, discarding the papery peels, then trim the ends off and add to the vegetable ends. Dice the remaining carrot into 1/4 inch pieces and combine with the diced vegetables.
Peel and smash the garlic cloves and set aside.
Discard the giblets from the chicken. Place the chicken in a large pot, and add the vegetable scraps, smashed garlic, peppercorns, 1 1/2 tablespoons of salt, and herbs of your choosing. Cover with water and bring to a low boil.
As the chicken boils, you’ll notice a foam on top. Skim that off and discard. Simmer the soup for about 1 1/2 hours, until the chicken is cooked through and beginning to fall off the bone. Turn the heat off.
Carefully remove the chicken into a large bowl and let cool slightly. Shred, discarding the bones and skin. Strain and discard the aromatics from the soup, either through a large strainer into a second pot, or by using a small strainer to scoop them out of the soup.
Add 1 1/2 cups of water to the chicken broth, add the remaining 1 teaspoon of salt, then bring back up to a boil. Add in the pasta and diced vegetables. Cook the pasta to al dente, according to the instructions on the box, adding the chicken back in when there is about 2 minutes left for the pasta to cook. Divide into bowls and serve.
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Chef's Note: This soup is already fantastic, but it can also be used as a versatile base. To brighten up your soup, try tossing in a few handfuls of spinach and a squeeze of fresh lemon juice just before serving. For a heartier dish, add chopped kale, roasted winter squash, and cooked white beans. Be bold, experiment with your own unique additions, and see what delicious combinations you can come up with!
Pasta Swaps: This recipe would also work well with Cavatelli or Radiators.