CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
- Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
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- Using your hand, begin to mix the ingredients together until a dough forms; it doesn't need to be kneaded, and it won't be smooth and perfect.
- Begin to grate the dough onto a grater, until it is completely grated (removing some of the grattini a little at a time, and setting aside to dry). Separate the pieces that stick together and use a little semolina or flour so that it doesn't stick to the counter, cloth or tray.
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