Grandma’s Chicken Soup
This is a minestra that Grandma used to make in Salerno. I do it the same way although sometimes I cheat a little and use store bought stock. It’s a fairly simple recipe, even if you make your own stock.
Remove the bones and cut thigh meat into small bite-sized pieces. Season with salt and black pepper and brown in the oil and remove.
Sauté celery and onion over low heat until soft – don’t brown. If there’s too much fat left from browning the chicken, drain the excess. Add oregano, stock, bring to a boil and deglaze pot. Simmer 10 minutes.
Return chicken and simmer for another 10 minutes covered.
Check for seasoning, bring to a boil and add pasta. As the pasta cooks and absorbs the stock, add hot water to keep a soupy consistency. Serve with grated parmigiana.
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