Nan's star soup
serves
6
My favourite dish of Nan’s was this simple chicken soup. My cousin Elise called it star soup after her favourite pasta shapes, says Naomi Sherman. This recipe is an edited extract from Edible Heirlooms by Naomi Sherman (from naomishermanfoodcreative.com).
Ingredients (11)
- 1.5kg chicken (preferably a boiler), quartered
- 2-3 celery stalks, roughly chopped
- 1 large carrot, roughly chopped
- 1 large onion, halved
- 1 tomato, quartered
- 1 cinnamon stick
- 1 small piece parmesan rind
- 1 tsp peppercorns
- Olive oil, for drizzling
- 200g small pasta (such as star-shaped pastina or risoni)
- Shaved parmesan, to serve
Method
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1.For stock, place all ingredients except olive oil and pasta in a large saucepan, add 1 tsp salt and cover by 3cm- 4cm. Slowly bring to the boil, skimming off any froth that forms on the surface. Drizzle with olive oil, reduce heat and simmer for at least 3 hours, topping up the water if necessary.
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2.Cook the pasta according to packet instructions. Meanwhile, remove the chicken from the stock and, when cool enough to handle, discard the skin and shred or chop the meat. Strain the stock, reserving the vegetables, and bring to a simmer.
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3.Dice some of the cooked vegetables and add to the soup along with the chicken meat and cooked pasta. Taste and adjust seasoning if necessary.
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4.Serve hot with lots of parmesan.
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