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Ingredients
- 8 quarts water
- 1 whole organic chicken 4 to 5 lbs (1.800 grams to 2.400 grams)
- 2 medium onions chopped
- 4 celery stalks chopped
- 4 plum tomatoes chopped
- 4 medium carrots chopped
- 2 medium sweet potatoes cubed
- 3 potatoes cubed
- 2 cups cubed butternut squash
- 4 stems of fresh parsley
- 3 cups fresh baby spinach
- Ditalini pasta 1/3 cup per person
- Butter to taste
- Salt & Black pepper to taste
Instructions
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Wash and chop all the vegetables. Trim extra fat off the chicken.
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In a large stockpot add 8 quarts of water and on high heat bring to a boil.
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Add the vegetables and chicken and bring it back to a boil. Lower the heat snd let it cook for 2 hrs.
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Add salt and taste.
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Remove the chicken and remove meat from bones. Shreds the chicken.
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Part of the soup can be puréed with an immersion blender for the picky eaters.
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Add the shredded chicken back to the soup.
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For every person use 1/3 cup of ditalini and cook in 1 1/2 cup of the broth.
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I like to add fresh spinach and cook together with ditalini.
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Cook until al dente and serve immediately with Parmigiano Reggiano and /or a little dab of butter.v
