For the Broth:
1 whole chicken (1.4-1.8kg/3-4 pounds), cleaned and rinsed
2.4L (10 cups) water
1 large onion (approximately 200g), quartered
3 garlic cloves (approximately 15g), smashed
2 celery stalks (approximately 120g), roughly chopped
2 carrots (approximately 200g), roughly chopped
1 bay leaf
5g (1 teaspoon) dried oregano
5g (1 teaspoon) dried basil
Fine sea salt and freshly ground black pepper
For the Soup:
30ml (2 tablespoons) extra virgin olive oil
1 medium onion (approximately 150g), finely chopped
2 carrots (200g), diced into 1cm pieces
2 celery stalks (120g), diced into 1cm pieces
1 medium zucchini (approximately 200g), diced (optional)
400g (14.5 oz) can diced tomatoes with juices
200g (1 cup) small pasta (orzo, ditalini, or small shells)
60g (2 cups) fresh spinach or kale, roughly chopped
15g (1/4 cup) fresh parsley, finely chopped
50g (1/2 cup) freshly grated Parmesan cheese, for serving
Detailed Instructions
1. Broth Preparation
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