Alessandro Style Chicken Soup

The good news is the weather is cooling some.  The bad news is Chicago winters suck rocks.  One thing I will say during this summer, though is that I miss my soups.  I could eat soup every day when the temp is 90 or below.  Ask my friend Wendy...black bean soup at Maria's back in July!  YUM!

Anyway, I will probably make this with boneless skinless chicken breasts when I don't have a ton of time but when I have the time I'll make this as written.

3 1/2lb. chicken, fat removed, cut into quarters
8 C. water
salt to taste
3 springs fresh flat leaf parsley
1 large celery rib
2 carrots, cut in half lengthwise, then thinly sliced
2 medium potatoes, peeled and cut into small dice
1 tbsp. olive oil
1 onion, dropped
2oz. tagliatelle, broken into 2in lengths
Freshly ground pepper to taste

Combine chicken pieces, water, 2 tsp. salt, the parsley, and celery in a large pan.  Bring to a boil and immediately reduce to a simmer.  Simmer gently but steadily until the chicken is nearly cooked, about 40 minutes.  Frequently skim off the foam that forms on the surface.

Take the pan off the heat, transfer the chicken to a cutting board, and remove the skin and bones.  Cut the meat into bite sized pieces.

Strain the broth, skim off the fat and return it to the stove.  Add the carrots and partially cover the pan.  Simmer over medium heat until they are half cooked.  Add the potato and continue to simmer, partially covered until the vegetables are cooked through, about 15 minutes.

Meanwhile, warm the oil in a small skilet and add the onion.  Saute over medium low heat until the onion is soft and lightly golden, about 5 minutes.  Remove from the heat.

If using dried pasta, bring 10 cups of water to a boil.  Add the pasta and 1 1/2 tbsp. salt.  Cook until half done, then drain.

Add the half cooked pasta, or fresh pasta to the broth with the chicken pieces and cooked onion; stir well.  Simmer over low heat for 5 minutes.  Check the seasoning and serve.