Adding Parmigiano Reggiano cheese rinds to soup delivers delicious body and an unbeatable savory quality. Vary the character of this hearty soup by using different types of egg noodles: fresh pappardelle will make it decidedly Italian; American-style egg noodles will make it a comforting classic; and whole wheat egg noodles will make it deliciously rustic.
Special Diets:
Ingredients
Method
In a large pot, combine chicken, cheese rinds, garlic and 14 cups water.
Place over medium heat and bring just to a simmer.
Lower heat and cook at a bare simmer, uncovered, until chicken is cooked through, about 40 minutes; use a large spoon to lift off and discard any foam and excess oil that forms on the surface of the broth during cooking.
Remove chicken from broth with tongs and allow to cool.
Strain broth and discard solids.
Return broth to the pot.
Add carrots and celery, and continue to simmer over medium-low heat.
When chicken is cool enough to handle, pull off meat and shred it with your fingers or 2 forks; discard bones and skin.
Place chicken in the pot along with noodles and salt.
Cook until noodles and vegetables are tender, about 15 minutes.
Drizzle a little oil and sprinkle a little grated cheese into each serving bowl.
Ladle in hot soup and serve.
Nutritional Info
Serving Size
about 1 1/2 cups
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.