Nonna's Chicken Soup

Name: Nonna's Chicken Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 (2.3kg) whole chicken; 1 bone-in chicken breast (about 680 g); 2 yellow onions, 1 diced, 1 halved; 5 or 6 carrots, peeled and cut into coins; 5 stalks celery, chopped; 6 cloves garlic, peeled and smashed; 6 sprigs fresh thyme; 3 medium parsnips, chopped; 2 liters vegetable stock; 2 teaspoons kosher salt; Freshly cracked pepper; 455 g dried acini di pepe pasta, or another small pasta such as tubettini, orzo, or ditalini; 1 small handful fresh parsley, finely chopped; Lemon wedges, for serving

6 steps

Prep:15minCook:1h 30min

You can add grated pecorino romano on top if you'd like. When I was a little peanut home sick from school, my nonna always cooked up a batch of this cold-curing chicken soup. I can still remember the aroma wafting into the living room as I reclined on the sofa watching Gilligan’s Island. Now, when my own little peanut is sneezing, I make it for him, and— even when everyone is healthy—it’s a perennial favorite. Like most soups and stews, it tastes even better the next day and freezes well, making it a super-convenient weeknight meal. The recipe isn’t particularly fussy, but there are two non-negotiables: Always cook and store the pasta separately, so it doesn’t turn to mush in the soup, and don’t forget to pile on the pecorino —just like Nonna always did for me Leftover soup (without the pasta) can be stored in an airtight container and refrigerated for up to 3 days. The soup can also be frozen for up to 1 month.

Updated at: Thu, 17 Aug 2023 04:47:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1020.8 kcal (51%)

Total Fat47.6 g (68%)

Carbs71.6 g (28%)

Sugars9.4 g (10%)

Protein76.2 g (152%)

Sodium1894.2 mg (95%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1whole chicken

680gchicken breast

peeled and cut into coins

5 stalkscelery

6 clovesgarlic

2 litersvegetable stock

2 teaspoonskosher salt

freshly cracked pepper

455gdried acini di pepe pasta

or another small pasta such as tubettini, orzo, or ditalini

1 handfulfresh parsley

finely chopped

lemon wedges

for serving

Instructions

Step 1

Place the whole chicken and breast in a large stockpot.

Step 2

Add the onions, carrots, celery, garlic, thyme, parsnips, stock, salt, and 2 cups (480 ml) water —or enough to just cover the chicken. Season with pepper.

Step 3

Place the pot over medium-high heat and bring it to a simmer, skimming any foam that rises to the surface. Reduce the heat to low and gently simmer, covered, until the chicken begins to fall off the bone, about 1½ hours.

Step 4

Using tongs, remove the chicken pieces, onion halves, and thyme sprigs. Discard the chicken bones and skin, then tear the meat into bite-size pieces and return it to the pot. Taste for seasoning.

Step 5

Meanwhile, in a separate pot, cook the pasta according to the package directions until al dente. To serve, place a heaping spoonful of pasta into individual bowls and ladle the soup over the pasta.

Step 6

Sprinkle it with parsley, pepper, and a hearty helping of cheese, and serve with lemon wedges on the side.