Copyright 2024 by Alexandra Guarnaschelli.
Photographs copyright 2024 by Johnny Miller.
Copyright 2024 by Alexandra Guarnaschelli.
Photo:Reprinted with permission from Italian American Forever: Classic Recipes for Everything You Want to Eat: A Cookbook by Alex Guarnaschelli. Copyright © 2024 by Alexandra Guarnaschelli. Photographs copyright © 2024 by Johnny Miller. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Photographs copyright 2024 by Johnny Miller.
But I will say, soup was never a staple in my Italian household, which may be surprising.
The last thing I want is for my ancestors to be rolling in their graves.
Thats where my mom comes in.
She stopped me right there and insisted that she would help me (as Italian mothers do).
While Mom handled the chicken, I chopped up the veggies and grated the fresh cheese.
Add the chicken, stock, and thyme along with 3 cups water.
Bring to a gentle simmer, skimming the surface with a ladle as impurities rise.
Bring a medium pot of water to a boil and season with a generous handful of salt.
It should taste like seawater.
Drop the pasta in the water and cook until tender, 5 minutes.
Drain the pasta in a fine-mesh strainer.
Taste the chicken broth and adjust the seasoning.
Use a slotted spoon and a pair of tongs to transfer the chicken to a large bowl.
Let it cool for a few minutes and then remove and discard the skin.
Flake the meat off the wings.
Remove and discard the thyme sprigs and heat the soup until piping hot.
While stirring so the liquid is moving, gently stir in the eggs so they cook.
Stir in the pasta.
