By In The Kitchen With Stefano Faita
Roasted Chicken Stock
1 roast chicken carcass, broken into smaller pieces (Stefano’s Roast Chicken)
1 small onion, cut in half
1 small carrot
1 celery rib
3 to 4 parsley stems (optional)
1 bay leaf
1 tsp. peppercorns
6 to 8 cups cold water
Chicken Noodle Soup
Roasted Chicken Stock
1 cup cooked shredded chicken
1/2 small onion, diced
1 garlic clove, chopped
1 small rib celery, diced
1 small carrot, thinly sliced
1/2 bulb fennel, diced
Large handful fusili pasta, or any short cut pasta
Salt and freshly ground pepper, to taste
2 tsp. chopped fennel fronds (optional)
2 tbsp. chopped parsley
PREPARATION
Roasted Chicken Stock
Add chicken carcass, onion, carrot, celery, parsley stems, bay leaf and peppercorns to large stock pot. Pour enough cold water to cover the chicken bones. Bring to a boil, skimming any foam that forms on the top. (This will make a clearer stock). Simmer gently until flavour develops, about 2 hours. Strain stock. Discard bones and vegetables. (Alternatively, use the vegetables to make Chicken Noodle Soup.)
Chicken Noodle Soup
Bring Roasted Chicken Stock to a boil. Add onion, garlic, celery, carrot, fennel and pasta. Season with salt and pepper. Reduce heat to a simmer. Cook until vegetables are tender and noodles are just cooked through, about 10 to 12 minutes. Add chicken and continue to simmer until warm, about 1 to 2 minutes more. Taste and adjust seasoning. Add chopped fennel fronds and parsley.
Yield: 4 to 6 serving.