I watched TV chef the latest Silva Colloca: How to cook like an Italian. They use pappardelle, ditalini and tortellini. To make this recipe my own. I decided to use macaroni. How to cook? Hmm!!! I read somewhere about “Stone soup.”
“Stone soup”, is an old tale with many versions, tells of a starving man who comes to a village, but no one there can spare a crumb of food for him. He puts a stone and water in a pot over a fire. Intrigued, the villagers watch him as he begins to stir his “soup”. Eventually, one brings a couple of potatoes to add to the mix; another has a few carrots. One person adds an onion, another a handful of barley. A farmer donates some milk. Eventually, the “stone soup” becomes a tasty chowder.
With the idea of “Stone soup”, I have made the soup base. In this recipe I use chicken Maryland, onion, garlic, carrots, potatoes, and tomatoes. In addition, for full body flavour of my chicken soup I have added chicken powder and spring onions for some green colour. Then added macaroni.
My chicken macaroni soup is a delicious, classic, clear broth, comfort Italian soup. It’s full of chicken flavour, healthy as it has vegetables and a proper meal with macaroni. Let’s cook.
1 chicken Maryland
1 chicken Maryland skinless
3 carrots, cut into bite size
4 tomatoes, plus some medley tomatoes
1/2 onion, finely chopped
1 Tbs olive oil
3 large white potatoes, skin removed, cut into bite size
4 cloves garlic, minced
6 c Water, plus 1 c boiling water
200 g dry Macaroni
1 1/2 Tsp chicken powder
2 stalk spring onion, finely cut (OPT)
Boil 1 c of hot water then pour into a deep bowl and place both tomatoes in to cook and soften; cover with a tray for about 10-12 minutes. Set aside to cool. In a stew cast iron pot, add chicken and 6 cups of water. Bring to a boil; then let simmer for 30 minutes.
Remove the chicken from the pot and discard the skin and bone. Cut the chicken into small pieces and set aside until needed with foil cover it. Strain the chicken stock water so that you have a clear stock and reserve on the side 4 c of stock water in a big bowl. Heat oil and add garlic and onions. Cook until the garlic and onions become translucent. Then add potatoes, carrots and add back the chicken, chicken powder, and chicken stock water.
Over high heat, bring soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the potatoes and carrots are tender. By now the tomatoes in the boiling water has cool. Using hand gently squeeze tomatoes in the water and add it to the soup. Give a stir and season with salt and pepper. Then add macaroni and cook for another 15-20 minutes.
Before the 20 minutes over, the last 5 minutes, add in spring onion. Stir occasionally and taste to see if the season is right. To serve, ladle the chicken macaroni soup into bowls. Serve with a glass of white wine like Sauvignon Semillion Chardonnay.
Note: You can add celery if you like. You can serve with Parmesan cheese. You can use can diced tomatoes. You can use any pasta of your choice. You can use meatballs instead of chicken and add green vegetables such as kale, spinach, escarole or cabbage to make it Italian wedding soup.
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