Italian Chicken Soup

Recipe by Kate of @DueNorthHandmade

Ingredients:

• 1-2 lbs Chicken Pieces (bone in works best)

• 10 cups Chicken Broth or Stock

• 4 large Carrots, chopped

• 2 stalks celery cut in half (they will be removed later).

• 1 medium Onion, chopped

• 2 large Garlic cloves, chopped

• 16 oz Ancini de pPepe noodles

• 1 Egg

• 1/2 tbsp Dried Parsley

• 2 tsp Italian Seasoning

• 1/2 cup fresh grated Parmesan Cheese (aged is best), plus more for serving

Instructions:

1. In a large dutch oven or stock pot, lightly brown the chicken pieces in olive oil.

2. Add carrots, celery, onion, garlic, parsley, and Italian seasoning. Add broth/stock to cover. Bring to a Simmer and cook until chicken pieces are cooked through and veggies are soft

3. Remove chicken to a plate, removed from bone and any skin, and dice the meat.

4. Add diced meat back to pot. Remove and discard celery (alternative: chop cooked celery and place back in pot, if desired).

5. In a separate saucepan, cook Ancini d Pepe noodles per package directions.

6. Drain pasta and add to the soup.

7. Scramble the egg with 1/2 cup grated parmesan cheese in a small bowl.

8. In same saucepan used for the noodles, add remaining broth and bring to a rapid boil. Add egg/cheese mixture while stirring to cook egg and prevent the cheese and egg from congealing. Add this to the soup pot.

9. Add salt and fresh cracked pepper to taste. If soup is thick, add more chicken broth or water as needed.

Note: This soup freezes really well and is excellent for dipping fresh baked bread.

Recipe by Kate of @DueNorthHandmade