Chicken Soup

Serve with:

• Cappelletti
• Cavatelli
• Classic Ravioli
• Farfalle
• Hand Cut pastas cut into smaller pieces
• Lagane
• Maltagliati
• Sorpresine

Ingredients

• 1½ pounds (680 grams) chicken bones with some meat left on them (a leftover roast chicken carcass works great)
• 1 yellow onion, unpeeled, halved, and root trimmed
• 3 carrots, trimmed, roughly peeled, and sliced into thick rounds
• 2 parsnips, trimmed, roughly peeled, and sliced into thick rounds
• 2 stalks celery, trimmed and thickly sliced
• 5 sprigs fresh parsley
• Kosher salt
• Fresh dill, for serving (optional)

Directions

1. Add the chicken, onion, carrots, parsnips, and celery to a large heavy-bottomed pot or Dutch oven. Cover with cold water by 2 to 3 inches.

2. Bring to a boil, then immediately turn the heat down to a bare simmer. Cover the pot and cook for 2 hours, checking occasionally and skimming off any scum that rises to the surface. Add the parsley and a generous pinch of salt. Simmer the soup, uncovered, for 1 hour more.

3. Let the soup cool slightly, then remove the chicken. Pull the meat off the bones and add it back to the pot. Discard the onion and parsley. (If you prefer, after removing the chicken and onion, strain the soup through a sieve and return the other vegetables to the pot.) Season to taste.

4. Bring the soup to a gentle boil. Add your pasta of choice—about 2½ ounces (75 grams) per serving—and cook, stirring often, until just shy of tender. Then turn off the heat, cover, and let stand for 2 minutes. Divide among bowls and serve with fresh dill, if you’d like.

5. To store, transfer the soup to a heatproof container and cool it quickly (submerge it in an ice bath if you can). Refrigerate for up to 3 days—skim the fat off the top once it’s cool if you’d like—or freeze for up to 3 months.