My Favorite Chicken Soup

• 1 chicken, quartered, with bones intact (i.e., do not remove breast meat from breastbone), including necks and giblets
• 2 carrots, peeled and cut in half
• 2 celery stalks, washed and cut in half
• 2 leeks, washed and sliced in half
• 2 parsnips, peeled and cut in half
• 1 onion, peeled and cut in half
• 1 sprig of fresh thyme
• Kosher salt and freshly ground black pepper
• 1 1/2 cups small shell pasta (optional)
• Freshly grated Parmigiano-Reggiano (optional)
• Extra virgin olive oil (optional)
• Coarse sea salt

1. Place 1 gallon water and the chicken in a stockpot and bring to a simmer over medium heat.
2. Simmer gently, skimming regularly, until the broth is fragrant, for about 30 minutes.
3. Add the vegetables and thyme and continue to simmer for another 20 minutes.
4. Season with salt and pepper.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender, about 8 minutes.
7. Drain, and divide the cooked pasta among 4 bowls.
8. Remove the chicken with a slotted spoon and place on a serving dish.
9. Ladle the broth and vegetables over the pasta and serve with grated Parmigiano (if using), more freshly ground pepper, and a splash of extra-virgin olive oil if desired.
10. Sprinkle the chicken with coarse sea salt and serve alongside the soup.

chicken, carrots, celery stalks, leeks, parsnips, onion, thyme, kosher salt, shell pasta, extra virgin olive oil, salt

Taken from www.cookstr.com/recipes/my-favorite-chicken-soup (may not work)