Ingredients:
1 whole chickens, quartered ( with our without giblets)
3 big potatoes, chopped
2 medium onions, quartered
2 turnips, chopped
1 bunch turnip greens, chopped
water
3 medium carrots, chopped (optional)
20 g stellini pasta ( or similar) (optional)
1 lemons
salt
red wine vinegar
Directions:
Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it’s done!
To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I’m very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
Note: I’m still a student so I never use stock (bescause I’ve never made any and I’ve never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I’m sure it will be just as good, if not better! :).
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.