Chicken and Parmesan Soup with Pappardelle

soup · ⏱ 155 min · 4 portions · 73.0 g carbs / portion · allergens: celery, egg, gluten, milk, soy

v6 · rb0e705f985 20260727Z1751 5 pieces garlic 180 g pappardelle salt to taste black pepper to taste 🍳 ⏱ 80 min place chicken, head of garlic, onion, water and salt in a saucepan; bring to a boil, then simmer covered shred the cooked chicken; discard skin, bones and cartilage strain the stock through a sieve; use 1.7 liters and discard solids 🍳 ⏱ 4 min heat olive oil; cook carrots and celery until slightly softened 🍳 add crushed garlic, bay leaves, thyme and Parmesan rind; cook 30 seconds more 🍳 ⏱ 3 min add grated tomatoes and tomato paste; cook until tomatoes cook down slightly 🍳 ⏱ 15 min pour in stock; add 1/2 teaspoon salt and pepper; bring to boil then cook until vegetables are completely softened 🌀 transfer soup mixture to a blender and blitz until completely smooth, then stir back into the saucepan 🍳 ⏱ 15 min cook pappardelle in soup until al dente, then stir in shredded chicken and cook until heated through discard bay leaves and Parmesan rind 🍽 divide soup into four bowls; top with basil and chilli, grind pepper and sprinkle grated Parmesan Chicken Parmesan Soup 🍲 1.4 kg chicken 1 piece onion 2 tbsp olive oil 220 g carrot 200 g celery 3 pieces bay leaf 11½ tbsp thyme 60 g parmesan 320 g plum tomato 2 tsp tomato paste 15 g basil leaf 10 g red chilli 1 piece parmesan chicken, onion 1 piece 4 pieces olive oil, carrot, celery bay leaf, thyme, parmesan plum tomato, tomato paste pappardelle black pepper basil leaf, red chilli, parmesan black pepper
http://flowcooking.food/en-us/recipe/560/chicken-and-parmesan-soup-with-pappardelle/