Ingredients
To Make The Stock:
- Chicken Drumsticks – 5 large, rubbed with salt.
- Red Onion – 1/2 large.
- Cinnamon Sticks – 2.
- Celery Stalks – 2.
- Green Onion – 1.
- Baby Carrots – 5.
- Parsley Sprigs – 3.
- Peppercorns – 4.
- Whole Cloves – 4.
- Water – 8 cups of water.
To Make The Soup:
- Carrots – 1 cup, thinly sliced.
- Zucchini – 1 small, cubed.
- Celery Stalks – 2, thinly sliced.
- Alphabet Pasta – 1/4-1/3 cup, dry.
- Tomato – 1 medium, chopped. (I only had cherry tomatoes this time, so used a handful)
- Parsley – 3 tbsp, chopped. More for garnish.
- Salt – 1 tsp or to taste.
Instructions
To Make The Stock:
- Place all the stock ingredients into a large pot and bring to a boil.
- Reduce heat to a simmer, partially cover and cook until the chicken is tender. About 30 minutes.
To Make The Soup:
- You can prep the ‘To Make The Soup’ ingredients as the stock is cooking.
- Once chicken is tender, Remove and set aside to cool.
- Strain the broth through a very fine sieve into a large bowl. Discard the remaining ingredients.
- Re-add the broth to your large pot along with the sliced carrots, cubed zucchini and sliced celery. Cook over medium heat for 15 minutes.
- Meanwhile, remove and discard the skin and bones from the chicken, cut meat into bite-size pieces, and add to pot.
- Add the alphabet pasta.
- In a small pan, sautee the chopped tomato in a little bit of olive oil until soft (5-8 minutes) then add to soup.
- Add the chopped parsley, and season with salt to taste.
- Soup is ready! Garnish with parsley & freshly cracked black pepper.
