Piedmont Autumn Soup

• 1 4 lb free range chicken cut in half
• 2 celery stalks, cut into thirds
• 1 carrot, cut into thirds
• 1 onion, peeled and quartered
• 10 assorted peppercorns
• 4 springs Italian parsley
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon extra virgin olive oil
• 1 liver from the chicken, diced
• 2 sprigs fresh basil
• 2 additional springs fresh parsley
• 1 plum tomato, seeded and chopped
• 1 pound tagilatelle, broken into 2-3 inch pieces
• salt and pepper
• parsley and basil for garnish

1. Place the chicken, celery, carrot, onion, peppercorns, parsley, thyme, and bay leaf into a large soup pot and cook over medium-low heat for 2 1/2 hours, skimming fat off the top every half hour or so. Remove the chicken and set aside. Strain the stock through a fine mesh strainer (for a thicker soup, press all ingredients through a food mill) discarding solids. When chicken cools, remove skin and debone. Shred the dark meat, and refrigerate. Reserve white meat for another use.
2. Heat olive oil in small skillet and saute the chicken livers for about 3 minutes. Return the straiuned stocfk to the soup pot and bring to a boil, then lower heat once again to a simmer. Annd the basil, additional parsley sprigs. chopped tomato, and tagilatelle. Cook until the pasta is al dente; then stir in the shredded dark meat chicken and livers. Discard bay leaf. Season with salt and pepper to taste. Serve in individual bowls garnished with basil and parsley leaves.

range chicken, celery stalks, carrot, onion, peppercorns, parsley, thyme, bay leaf, extra virgin olive oil, chicken, basil, parsley, tomato, tagilatelle, salt, parsley

Taken from food52.com/recipes/981-piedmont-autumn-soup (may not work)