Directions for: Rita's Chicken Soup
Ingredients
small fresh capon, giblets removed, washed, patted dry, residual fat removed, skin on
small fresh free-range chicken, giblets removed, washed, patted dry, residual fat removed, skin on
2 small fresh beef shanks, marrow intact
Cold water
2 to 3 tsp. salt (10 to 15 ml)
1 tsp black pepper (5 ml)
1 Tbsp tomato paste (15 ml)
1 small onion, whole
2 medium-sized carrots, peeled
1 large celery rib, leaves intact
1 bunch flat-leaf parsley
2 fresh basil leaves
pinch dried sage
1 tsp freshly grated nutmeg (10 ml)
1 cup pastina, tiny pasta such as orzo, acini di pepe or stelline (250 ml)
Parmesan cheese
Directions
1. Add capon, chicken and beef shanks to a large soup pot. Cover with cold water, about 12 cups or enough water to cover the poultry and meat by 2 to 3-inches. Bring to a boil over medium-high heat. When white foam appears skim surface continuously, removing as much of foam as possible.
2. When liquid is clear, add salt, pepper, tomato paste, onion, carrots, celery rib, parsley, basil, sage and nutmeg.
3. Reduce heat to medium low. Partially cover the pot (use wooden stick to keep open). Gently simmer broth for 2 hours, checking occasionally. Meat should be tender. Turn heat off and allow broth to settle, about 10 minutes.
4. Remove 1 carrot and dice. Set aside. Remove capon and chicken meat and dice to measure about 1 cup. Set aside.
5. Strain broth through a fine sieve into a second pot, you need about 8 cups of broth to make the soup. Bring to a gentle boil. Add pastina of choice. (I prefer the little stars.) Cook until pasta is tender, about 6 to 7 minutes.
6. Let soup settle for 2 to 3 minutes. Add diced carrot and poultry meat. Let heat through. Adjust seasoning and add pinch of nutmeg. Ladle into heated bowls. Top each plate with spoonful of grated Parmesan cheese. Serve.
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