Nonna's Chicken Soup

There is nothing quite like the love that goes into Nonna's Chicken soup. The nourishment that comes from the slow brewing of the stock and soup allows for a highly digestible meal that feels so nurturing. If you're not feeling 100%, add some of our fresh durum spaghetti or add Maria's Pasta Beef Cappelletti to transform Nonna's Chicken Soup into a fulfilling and substantial meal perfect for the cool winter months. 

Cooking this soup is a joy, enjoy the smells as they waft through the house. If you do make your own stock, you can bring across some of the chicken from the stock rather than adding extra chicken. 

Buon Appetito!

Ingredients:

• 1 kg chicken, diced into 15mm pieces
• 250 gm onions, sliced thinly (3mm)
• ½ tablespoon finely diced ginger
• 125 gm celery, finely diced
• 300 gm carrot, diced into 15mm pieces
• 2 tablespoons olive oil
• 2 liters homemade chicken stock or high-quality liquid stock
• 750 ml water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ tablespoon dried oregano
• 20 gm parsley, roughly chopped
• 125 gm green beans, chopped into 2cm pieces
• 250 gm Maria’s Beef Cappelletti or Maria's Durum Spaghetti
• 50 gm Floridia Parmesan cheese

Instructions:

1. Add the olive oil and onions into a large pot over medium heat. Allow the onions to sweat but not brown and cook until they have softened.
2. Stir in ginger and finely diced celery, cooking for an additional 3 minutes.
3. Add diced chicken to the pot and brown until lightly golden. If using homemade stock, you can use the chicken from your stock if you prefer.
4. Pour in homemade chicken stock (or high-quality liquid stock) and water. Add diced carrots, dried oregano, salt, and pepper. Bring to a boil.
5. Once boiling, reduce heat to low and simmer for 30 minutes.
6. After 30 minutes, add chopped green beans and parsley to the soup.
7. Continue to simmer for an additional 60 minutes, totaling 90 minutes of cooking time.
8. In a separate pot, bring salted water to a boil. Cook Maria’s Beef Cappelletti for about 10 minutes or until al dente or if having spaghetti, cook for a maximum of 60 seconds.
9. To serve, place a spoonful of cooked cappelletti or spaghetti into each bowl. Ladle the hot chicken soup over the top.
10. Garnish each bowl with chopped parsley and a sprinkle of grated Parmesan cheese according to taste.