Ingredients
Scale
- 1 whole chicken
- 1 bone-in chicken breast (about 1 ½ pounds)
- 2 yellow onions, 1 diced, 1 halved
- 5–6 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 quarts low-sodium chicken stock
- 2 tsp kosher salt
- Freshly cracked pepper
- 1 pound dried acini di pepe pasta, or another small pasta such as tubettini, orzo, or ditalini
- 1 small handful fresh parsley, finely chopped
- Grated pecorino Romano cheese, for serving
- Lemon wedges, for serving
Instructions
- Place the whole chicken and breast in a large stockpot
- Add the onions, carrots, celery, garlic, thyme, parsnips, stock, salt, and 2 cups water—or enough to just cover the chicken. Season with pepper.
- 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
- 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.
- 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. Sprinkle it with parsley, pepper, and a hearty helping of cheese, and serve with lemon wedges on the side.
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.
- Category: Main Courses, Soup
- Cuisine: American, Italian