This soup is from Joe Famularo’s Italian Soup Cookbook. Joe says it’s from the North. I’ve been making it for about 30 years and it’s a big favorite at our house. Put a whole chicken in a pot, add tomatoes, onions, celery, carrots, and turnips. The only spices are salt, pepper and tarragon. Fill with water. After it starts boiling, simmer for an hour or so. Remove the chicken and when it cools off take the meat off the bone. In the meantime, puree the vegetables in the post. Add the chicken and Parmigiano Reggiano to the pot. Ladle it out an top with gremolata.
by bottle-of-smoke
3 Comments
Damn, definitely doing this tomorrow.
What are the vegetables?
Do you have a rough estimate of how much water is used and what size chicken? Assuming probably a 4.5 lb or so bird?