Italian cuisine · Soups & Stews

Zuppa di Pollo e Verdure

Clear chicken soup with carrot, celery and fine soup noodles, made from the chicken itself and sprinkled with parmesan.

Ingredients · for 4 servings

• 1 boiling fowl (approx. 1.5 kg)
• 3 carrots
• 1 bunch celery (with leaves)
• 2 onions
• 1 bay leaf
• 100 g soup noodles
• 1/2 bunch parsley
• 60 g parmesan
• Salt, pepper

Instructions

1. Rinse the boiling fowl under cold water, place in a large pot with 2.5 l cold water, add a halved onion, the bay leaf and the celery leaves, and slowly bring to a simmer.
2. Carefully skim off the rising foam during the first 10 min, then let the soup simmer over very low heat for 60 min without letting it boil vigorously - this is the only way to keep the broth clear.
3. Cut the carrots, three celery stalks and the second onion into fine 5 mm dice, and chop the parsley.
4. Lift out the chicken, strain the broth through a fine sieve, season with salt and pepper; remove the meat from the bones and shred into bite-sized pieces.
5. Bring the broth back to a boil, add the vegetables and cook for 8 min, then stir in the soup noodles and cook for another 5-6 min, until al dente.
6. Return the chicken meat to the soup, let it heat through briefly and serve hot with parsley and freshly grated parmesan.