Wheat Harverster'S Soup Recipe

Name: Wheat Harverster'S Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2 -pound) chicken, rinsed and cut into half, excess fat removed; 1 large carrot, cut into 3-inch pieces; 2 stalks of celery, cut into; 3-inch pieces; 1 large onion, peeled quartered; 8 peppercorns; 3 sprigs of parsley; 2 sprigs of thyme; 1 bay leaf; 1 tablespoon olive oil; 1/3 pound fresh chicken livers, trimmed and cut in 1/2 -inch dice; 1 sprig sweet basil; 1 plum tomato, peeled, seeded and chopped fine; 1/3 pound fresh tagliatelle or fettuccine pasta or egg noodles broken into 2-inch pieces; Parsley leaves

Servings: persons

1 (4 1/2 -pound) chicken, rinsed and cut into half, excess fat removed
1 large carrot, cut into 3-inch pieces
2 stalks of celery, cut into
3-inch pieces
1 large onion, peeled quartered
8 peppercorns
3 sprigs of parsley
2 sprigs of thyme
1 bay leaf
1 tablespoon olive oil
1/3 pound fresh chicken livers, trimmed and cut in 1/2 -inch dice
1 sprig sweet basil
1 plum tomato, peeled, seeded and chopped fine
1/3 pound fresh tagliatelle or fettuccine pasta or egg noodles broken into 2-inch pieces
Parsley leaves

1
1. Make chicken stock. Place the chicken, carrot, celery, onion, peppercorns, parsley, thyme and bay leaf into a large pot. Add 10 cups of water. Bring to a boil, then turn down the heat to a low simmer (the water should be barely bubbling). Simmer uncovered for 2 to 2 1/2 hours, occasionally skimming off the fat and impurities that rise to the surface.
2
2. Carefully remove the chicken to a bowl. Strain the stock through a fine-mesh strainer. Discard the solids.
3
3. When the chicken is cool enough to handle, remove the skin and the bones and discard. Shred the dark meat and set aside. Reserve the white meat for another use.
4
4. In a small skillet, heat the olive oil and quickly saute the chicken livers until pink inside, about 2 to 3 minutes.
5
5. Place the strained stock in a large saucepan. Bring it to a boil and turn down to a simmer. Add the basil sprig, chopped tomato and fresh tagliatelle. Cook until the pasta is done, 2 to 3 minutes. Stir in the livers and shredded chicken.
6
6. Season to taste with salt and pepper. Serve in warmed, shallow soup bowls. Garnish with parsley leaves.
7
Each serving: 363 calories; 31 grams protein; 26 grams carbohydrates; 1 gram fiber; 14 grams fat; 4 grams saturated fat; 166 mg. cholesterol; 549 mg. sodium.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (4 1/2 -pound) chicken, rinsed and cut into half, excess fat removed, 1 large carrot, cut into 3-inch pieces, 2 stalks of celery, cut into, 3-inch pieces, and more.

Yes, Wheat Harverster'S Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wheat Harverster'S Soup

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