4 Split Chicken Breast (skin on)
3 Small Onions (peeled)
4 Celery Stalks (quartered)
6 Whole Black Peppercorns
1 Piece Parmesan Cheese Rind (2" wide)
Handfuls of Broken Spaghetti (1" pieces)
Freshly Grated Parmesan Cheese
Flat Leaf Parsley (finely chopped)
Place the chicken breast in a soup pot and cover with water by 2
inches. Bring to a boil, skimming any froth, then reduce the heat
to low. Add the onions, celery, carrots, salt, peppercorns and
Parmesan rind, and simmer, partially covered, until the chicken is
cooked through (about 1 hour). Remove the chicken and set aside.
Continue to simmer the soup, uncovered for 1 hour, remove the
carrots and onions and set aside. Strain the broth through a sieve
into a large bowl. Using the back of a wooden spoon, press the
celery to release its juice and flavor. Skim the surface and
discard any fat. Serve the soup with torn pieces of chicken and
the carrots, onions, spaghetti, parmesan and parsley reheated.
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