8 ounces uncooked acini di pepe pasta (or other small pasta)
freshly grated Parmesan cheese for serving
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium heat.
Add the carrot, celery, onion, and garlic to the pot then cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add chicken thighs, water, Parmesan rind, 2 tsp salt, and 1/2 tsp black pepper to the pot then increase the heat to medium-high and bring to a boil.
Place a lid on the pot then reduce the heat to medium-low and simmer for about 40 minutes or until chicken is very tender.
Transfer the chicken thighs onto a plate, remove the chicken meat from the bones then discard the bones and finely chop the chicken.
Put the chopped chicken back into the pot along with the uncooked pasta then increase the heat to medium.
Continue to cook the soup without the lid, stirring occasionally, until the pasta is tender, 10 to 15 minutes.
Remove the Parmesan rind (It will be quite soft, but not completely dissolved) and discard then taste the soup and season with additional salt & pepper if needed.
Ladle the soup into bowls then sprinkle with freshly grated Parmesan and serve.
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