1 3-pound chicken liver discarded
2 -1/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves cut into 4 pieces
6 cloves garlic peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 -1/2 teaspoon Kosher salt
1 teaspoon whole black peppercorns
1 cup small pasta cooked
1 cup frozen peas thawed
2 tablespoons fresh dill chopped
2 tablespoons fresh parsley chopped
1/8 teaspoon salt
1/8 teaspoon pepper
To prepare broth:
Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1-1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.
To prepare soup:
In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.
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