This soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.
Servings: 3 quarts
- 4 to 5 pounds whole chicken, quartered
- 2 chicken feet, or 4 chicken wings or 1 turkey wing
- 1 to 3 cloves garlic, bruised
- 1 medium onion, peeled
- 2 to 4 carrots, cut into 1-inch pieces
- 2 to 4 stalks celery, cut into 1-inch pieces
- 1/2 bunch parsley, tied with string
- 1 bay leaf
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black peppercorns
- Freshly ground black pepper, to taste
Pour 4 quarts of water into a large pot. Add the chicken, chicken feet, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for 3 hours, using a spoon to skim the fat from the soup as thoroughly as possible. Cool.
Strain the soup. Discard the onion, parsley, bay leaf and peppercorns, and set the other vegetables aside. Skin the chicken and remove the meat from the bones. Return the chicken meat, carrots, celery, garlic cloves and broth to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
Serve the soup in big bowls, over pastina, rice or spaghettini.
From "Cold Spaghetti at Midnight," by Maggie Waldron (William Morrow and Co., 1992).
Tested by The Washington Post.
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