Lemon &Herb Chicken Soup With Spinach Pasta

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   ["Using a Food processor, pulse your spinach as fine as possible. Add your eggs and puree to combine. Next, add your flours and salt and continue to pulse until the dough comes together. If its a bit clumpy thats okay.", "Knead your dough for about 10 minutes or until soft and smooth. Wrap your dough in plastic and allow to rest. for at least 20 min. This helps to hydrate the flour and to keep it from being too elastic.", "Once it has rested, roll your dough out in a pasta machine going from 1 -6 or 7. Folding in thirds each time and dusting with flour. Once it is rolled out long and smooth, cut your pasta into whatever noodle you prefer. I like wide noodles (pappardelle) or cut into 2"" x 1"" rectangles. (using the fluted cutter) and pinched in the middle for cute little bow ties (farfelle). Dust your pasta with rice flour to prevent them from sticking together.", "Have your pasta water boiling and salted. Cook your pasta when you are ready to serve your soup!", "Roast your Bones for Stock: Baste your RAW Chicken Carcasses and most of your Chopped Veggies (3 carrots, 3 onions, 3 Leeks, 3 celery sticks or whatever it is that you have) with tomato paste. Roast in a 400 degree oven until browned and beginning to caramelize, approx. 45 min. In the last 5 minutes add your lemon halves to give it a sear. This helps to release some juices and deepen their flavor just a bit.", "Transfer your roasted veggies and chicken to a stock pot. Be sure to scrape up all the yummy cracklings on the bottom. Deglaze with a splash of wine to help scrape it up. Also add your pre-roasted turkey, lemon halves, and make your bouquet garni with the fresh herbs and seeds. Fill pot with cold water just enough to cover your chickens. Bring to a soft boil (NOT a Roiling Boil). Reduce heat and simmer for as long as you can stand. 6 hours or so. The longer the better. Skim the fat and foam from the top but resist the urge to stir. We dont want a cloudy broth!", "Strain your broth with a mesh sieve lined with cheesecloth several times for the best clarity. Reserve your stock. You will probably only need about half of it for the actual soup, so the rest of what you dont use can be saved for later use.", "Now that we have stock, Lets make the actual Soup! In a large dutch oven, heat duck fat (or oil) at medium high. Brown your chicken quarters. Remove from pan and add the other half of your chopped veggies. Once they begin to soften add your garlic. Deglaze your pot again with a splash of white wine, because white wine is good for you when you feel sick.", "Add your delicious fresh stock to your pot. Bring to a boil and allow to simmer and let those flavors start reducing and melding. Taste, if it seems a little lack luster allow to simmer uncovered to reduce for a richer flavor. Maybe add a little more lemon? Fresh Thyme, Red Pepper Flakes? Try to refrain from adding salt until the VERY end. Once your broth is perfect return your chicken quarters and allow to simmer covered until they are about fall off the bone.", "Serve your hearty chicken and broth over your spinach pasta and enjoy a hard day of work!"]

* Per serving · 4 servings · Values may vary.