flat-leaf parsley leaves not used for the broth, see below, finely chopped
3garlic cloves, finely chopped
2carrot, finely diced
1⅖lbroth, follow recipe below
the chicken meat from making the broth
125gorzo pasta, (risoni)
1lemon, cut into wedges
5gdill, finely chopped
salt and pepper
Chicken broth
2chicken legs, about 800-900 g/ 1¾–2 lbs total
1whole garlic, halved crosswise
2sliceslemon, about ¾ cm (⅓ in) thick
20gflat-leaf parsley, stems only (save the leaves for the soup)
1carrot, cut into 3-4 pieces diagonally
1onion, halved
2tsppeppercorns
2tspcoriander seeds
2bay leaves
½tspsalt
How I make it
Chicken broth
Add the chicken to a large pot and cover with water (about 2–2½ ltrs/8–10 cups). Bring to a boil and skim off any impurities rising to the surface (a small strainer is excellent for this). Add the remaining broth ingredients. Bring back to the boil, then reduce the heat to a gentle simmer and leave until the chicken is tender and the broth is flavourful, about an hour.
Remove the chicken and leave to cool. Once cool enough to handle, shred the meat into bite-sized pieces and set aside. Discard the skin and bones.
Strain the broth and set aside. Discard the vegetables and spices left in the strainer. For a broth free of any impurities, strain it a second time through cheesecloth or a kitchen towel. Measure 1⅖ l / 5 cups broth. If you have more than that, you can cook the extra down until concentrated and add it to the soup for extra flavour.
Soup
Heat a large pot (I use the same one as for the broth) over medium heat. Sauté leeks, carrots, parsley, garlic and a pinch of salt in olive oil, stirring regularly to avoid burning, until the leeks have softened, but not coloured, 6–8 minutes.
Add the measured broth and season with salt and pepper. Bring to a boil, then add the risoni and chicken. Bring back to the boil, then reduce the heat. Leave on a low simmer until the pasta is tender, typically 8-12 minutes. Remove from the heat and leave for 10–15 minutes before serving.
Adjust the seasoning with salt and pepper one final time, then serve with lemon wedges and fresh dill according to preference.
Tips & notes
Make ahead: The stock can be prepared a couple of days in advanced. I recommend assembling the soup and leaving the final cooking until just before serving, however, or the pasta will expand and "eat" a lot of your stock.Left-overs: Keep them in a sealed container in the fridge and use within a few days. To avoid the pasta expanding too much, separate the stock and other ingredients and store in separate containers, then re-assemble when re-heating.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.