Before you start, let me say that my recipe differs
quite a bit a lot from the original version, for example I add tomatoes into my chicken soup (something that most Indonesians can relate to). I also add bay leaf, because this is how my mother in law would have done it. And of course, I don’t have any ready chicken stock. No matter how you do your chicken soup, remember to grate some parmesan : this is the secret. Not to mention that Nigel Slater would simply put the entire end-rim.
Lastly I didn’t use any real measurement, so please by all means upped the quantity.
FLOWER CHICKEN SOUP
(inspired by The Glorious Pasta of Italy by Domenica Marchetti)
1.5 medium carrot, chopped
1 celery stick, chopped
1/4 small yellow onion, diced
2 shallots, diced
1 tsp coriander powder
half chicken breast, diced
1 fresh bay leaf, crushed
1 small tomato, diced
1.5 L water
2 cubes chicken bouillon
1 handful of Stelini (or other small pastina)
Freshly ground black pepper
grated Parmigiano Reggiano
4 tbsp EVOO
- In a pot, heat up the oil and add in the onions, shallots, chicken and coriander powder till they are fragrant.
- Add in the carrot, celery, let it cook till they start to turn soft. Add in the water, chicken bouillon and the bay leaf. Cover the pot.
- When the water starts to boil, add in the pasta. Turn down the heat to medium low and let it cook.
- When the soup has boiled but the pastina is still half way through, add in the tomatoes. Season with freshly ground black pepper and adjust to taste.
- Ladle the soup into serving bowls and grate some parmigiano reggiano over. Serve immediately.