Last night Remy made dinner and I filmed him singing, dancing and cooking his way around the kitchen… from chicken drumstick grenades to Glee dance moves – you can’t script or make this stuff up. Great job Remy – so proud of you for being you! Minty came home from school saying she thought she was getting sick – this is the best remedy for those sniffs and sniffles – not sure it will cure ‘flu but you never know!
The recipe is adapted from Tom Colicchio’s recipe in my book Made in America. As the colder, wetter weather continues this is the perfect supper. Minty was complaining about feeling sniffles coming on – I’m hoping this will knock it out of her system.
Adapted from Tom Colicchio’s recipe in MADE IN AMERICA
3 chicken drumsticks
3 chicken thighs
1 chicken breast
2 cartons of organic chicken stock, preferably low sodium
12 baby carrots or 2 carrots peeled and halved – this was left out because Remy had fed all the carrots to his guinea pigs!
2 celery stalks, washed and cut on the diagonal
2 leeks, washed well and halved
2 parsnips, peeled and halved.
1 onion peeled and halved
3 sprigs of fresh thyme
10 fresh flat parsley leaves
3 small fresh sage leaves
fleur de sel
freshly ground black pepper
1 ½ cups small shell pasta or piccolo pasta bows (optional)
Freshly grated Parmigiano-Reggiano cheese (optional)
Extra virgin olive oil
Makes 4 servings with lots of leftovers
1. Place everything in a large stockpot with enough stock/water to cover it, about 1 gallon. Over low heat simmer gently, skimming regularly for 30 minutes.
2. Add the chicken stock, carrots, celery, leeks, parsnips, onion and fresh herbs. Season with salt and black pepper. Simmer for a further 20 – 30 minutes.
3. Meanwhile, over high heat bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, return to the pot, add ½ cup of the broth from the soup and cover until ready to serve.
4. Divide the pasta into 3 of the 4 bowls, no pasta for those keeping it carb-lite. Remove the chicken from the pot and either serve alongside the soup as Colicchio suggests or pull off pieces of chicken and add to the bowls. Remove some of the vegetables, slice and divide between the bowls. Finally, ladle the hot chicken soup into each bowl and serve immediately with the grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.