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This is based on my Grandma's recipe, and although it doesn't quite taste like hers...it's pretty damn good.
Ingredients
Makes 5 servings
- 8 Chicken legs
- 1 bunch of parseley
- 1 bunch of oregano
- 1 large white onion
- 2 carrots
- 8 sticks of celery
- Salt
- Pepper
- Olive oil
- 1 package of fresh tortelinni
Preparation
For the stock:
In a large saucepan add the chicken, oregano, half of the onion (roughly chopped), 1 carrot (roughly chopped), and 4 sticks of celery. Fill the pot with water until all of the ingredients are fully covered. Bring to the boil and let it simmer until the chicken is cooked through. Once the chicken is cooked, remove it from the pot and continue to simmer the remaining ingredients for 1h. Remove from heat, and strain the liquid using a pasta strainer. Throw out the vegetables and herbs. Keep the liquid in a seperate bowl...for now.
For the soup:
Dice the remaining vegetables and peel the meat from the chicken bones. Add a little olive oil to your empty saucepan and heat. Add the vegetables and fry them until the onion is soft. Add in the broth and the chicken and season to taste. Simmer for another 15minutes and then add the tortelinni. When the tortelinni floats to the top, simmer for 2 minutes and Serve HOT!
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