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Calories...119
Protein....14g
Carbohydrate...13g
Fat...2g
1/4 cup of small pasta stars
chopped fresh parsley
2lb of chicken pieces
5 1/4 pints of 2.5 liters of water
1 celery stalk sliced
1 large carrot sliced
1 onion sliced
1 leek sliced
2 crushed garlic cloves
8 peppercorns
4 allspice berries
3-4 parsley stems
2-3 fresh thyme sprigs
1 bay leaf
salt and pepper
Put the chicken in a large flameproof casserole dish with water, celery, carrot onion, leek garlic, peppercorns, allspice, herbs, and ½ teaspoon of salt. Bring just to a boil and skim off the foam. Reduce the heat and partially cover to simmer for 2 hours.
Remove the chicken from the stock and set aside to cool. Continue simmering the stock, uncovered, for about 30 minutes. When the chicken is cool enough to handle, remove the meat from the bones and cut into bite sized pieces.
Strain the stock and remove as much fat as possible. Discard the vegetables and flavourings.
Bring the stock to a boil in a clean pan. Add the pasta and lower the heat so that the stock boils very gently. Cook for about 10 minutes or until the pasta is tender, but still firm to the bite.
Stir in the chicken meat. Taste the soup and adjust the seasoning if necessary. Ladle into warm bowls and sprinkle with parsley.
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