Prep 0 mins
Cook 3 hrs
Mike loves this. Its great comfort food and so easy. It does need a long cooking time but you don't have to stand over it. I began typing up this recipe with all the revisions I have made but I think I will just keep it simple and give you the basic recipe and suggestions for improvement. The consistency of this dish should be something like a stew. You should be able to eat it with either a fork or a spoon.
- Place the chicken in a large saucepan and pour in enough water to cover the chicken.
- Bring to a boil and reduce heat to a simmer.
- Let simmer, partially covered for a few hours or until the chicken starts to fall off the bone. If the water evaporates too quickly you can cover it completely and the water wont evaporate as fast.
- Remove chicken from pot and debone (this is the hardest part). Discard the bones and place the chicken back in the pot.
- Bring back to a rolling simmer and add the pasta. Cover and cook until pasta is done, about 10 minutes.
- OPTIONAL ADDITIONS FOLLOW: B4 adding the chicken saute onion & garlic in a little oil. Then add carrots & celery and then the chicken and water.
- Add a handfull of your favorite herbs (I like a sprig of dill) either add them with the chicken or with the pasta.
- Add extra veggies to saute. I've used leeks and fennel.
- Add extra veggies of your choice with the pasta. I've used frozen peas, corn, baby corn, beans, spinach and escarole.
This turned out great. I only made it for my husband and myself so I used two chicken leg quarters instead of a whole chicken. Also when it was finished I added a little half and half. Thanks for the recipe!