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1
Generously season each piece of chicken with salt and pepper.
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2
Heat the olive oil in a large pot over high heat until it begins to smoke.
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3
Carefully add chicken pieces in a single layer, skin side down, to brown each piece.
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4
After about 8 minutes, turn each piece and brown them on the second side.
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5
When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
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6
Add the mushrooms, if using.
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7
Add the wine and bay leaves.
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8
With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits.
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9
Cook over high heat until about 1/4 cup of wine remains, about 5 minutes.
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10
Add the water.
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11
When the water comes up to a simmer, skim off any foam or impurities that rise to the top.
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12
Lower heat to maintain a simmer, but do not let the broth boil.
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13
Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top.
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14
The chicken meat will be tender and falling off of the bone.
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15
Remove the chicken pieces from the broth and reserve.
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16
Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot).
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17
Discard the vegetables.
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18
You should have about 8 cups of broth.
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19
Keep the broth warm.
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20
Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
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21
When the chicken is cool enough to handle, shred the chicken meat from the bones.
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22
Discard the bones.
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23
Place the shredded chicken in a large bowl.
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24
Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander.
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25
Pour the warm pasta directly into the bowl with the shredded chicken.
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26
Add the parsley and season with salt and pepper.
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27
Drizzle with olive oil and stir.
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28
Add 1 cup of reserved broth to moisten the mixture.
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29
Mix well and divide evenly among 8 serving bowls.
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30
Ladle 1 cup of warm broth into the bowl.
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31
Scatter some Parmesan over each bowl of soup.
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32
Pass chili flakes for extra flavor.
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33
Serve warm with both a spoon and a fork.
