MUM MUM MARY’S CHICKEN SOUP
Whenever I was sick, my late Grandmother Mary, or Mum Mum as I called her—as all her grandchildren called her—would bring out ‘the pot,’ forage onions, carrots, parsley and tomatoes from her fridge, not before she made a call to Rucci’s (the butcher not far from her house) for an order of two pounds of chicken breast with thigh meat delivered, and began preparing her golden restorative chicken pastina soup. Now, calling it soup was only in theory since the broth she spent so much time to make was quickly absorbed by the star-shaped mini-pasta. What I remember most fondly about this pottage was how it was served; all piled up in a small beautiful Staffordshire England Blue Porcelain Bowl with a big cut of cooked carrot and a chunk of breast meat with some cartilage and bone still attached, garnished with a generous grating of Locatelli Pecorino Romano cheese. (The only cheese she preferred.)
Of course, I don’t have to be under the weather to make my take on this zuppa di sentimenti, and, although I don’t have the Staffordshire Blue, I still try to emulate how this warm bowl of nostalgia demands to be served; in her honor.
PREP/COOK TIME: 1 Hour 35 Minutes
Makes 6 – 8 Servings
INGREDIENTS
1 – 3 Lbs Whole Chicken (Giblets Removed)
1 Lbs – Medium Carrots, Peeled, Cut Diagonally (About 1 ½ - 2 inches)
2 – Medium Yellow Onions, Peeled, Quartered
1 Bunch (About a Handful) – Flat-Leaf Parsley
1 – Large Tomato, Quarted
3 Sprigs of Dried Bay Leaf
2 Tbs – Kosher Salt
1 Tbs – Coarse Black Pepper
1 Lbs – Acini di Pepe Pasta
THE NITTY GRITTY
In a large pot, combine chicken, vegetables, herbs and seasonings and cover with cold water. Heat at medium high till just under a boil; cover and reduce to low simmer for about an hour. Transfer chicken from pot to cutting board. Strain broth into another pot with a sieve. Transfer carrots from sieve to pot; discard onions, tomato and herbs.
In another pot, prepare acini di pepe as directed. Meanwhile cut or shred chicken meat to bite size pieces, or chunks.
Once pasta is cooked and drained, add immediately to broth along with chicken. Heat soup at medium high and let come to a simmer and serve. Pile soup high in your favorite bowl and garnish with sprigs of fresh parsley and a generous grating of Pecorino Romano cheese (preferably Locatelli) and enjoy.
ADDITIONAL NOTE: Store any leftover soup in an air-tight container or in quart-size deli-cups for 5 days in the fridge; 2 months in freezer.
NOVEMBER 4, 2018
