Description
Serves 6
Ingredients
- • 1 roast chicken (whole carcass)
- • 1 onion, quartered
- • 2 carrots cut
- • 2 celery stalks, cut
- • 1 garlic clove, peeled and left whole
- • 12 cups organic chicken broth
- • 1 Parmesan cheese rind (cut only the rind off from Parmesan cheese)
- • 1-cup mini farfalle, tubetti, elbow, or other small pasta
- • Salt to taste
- • 1/4 lemon
Instructions
- Break the roast chicken carcass into pieces and place in a large pot. Add the onion, carrot, celery, garlic, chicken broth, and Parmesan cheese rind. Bring to a boil, reduce heat to simmer and cover.
- Simmer gently for about 1 hour. Remove the pan from the heat and let cool completely, and then strain the liquid through a strainer into another clean large pot.
- Discard the carcass, rind, and vegetables. (Chicken meat can be removed from carcass and set aside.)
- Bring the stock in the pot to a boil, and add the pasta. Simmer, stirring frequently, until only just al dente: 7 – 8 minutes, or according to the instructions on the packet.
- At this time, you can add the chicken if preferred.
- Add salt to taste and a squeeze of lemon. Serve with grated Parmesan cheese.
Notes
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Nutrition
- Serving Size: 6
- Calories: 61
- Fat: 1.8 g
