- 2 each 2-3 pound chickens
- 1 bunch celery
- 2 white sweet onions, peeled and quartered
- 8 carrots
- 1 bunch curly parsley
- 1 head chopped fennel
- 1 cup peeled garlic
- 1 lb. dried pasta- your choice
- 1lb. sliced smoked bacon
- 1lb. fresh shucked green peas
- 2 cans sweet corn, or 5 ears shucked sweet corn
- 2 cans cooked white beans
- Cut chicken into quarters and rinse with cold water.
- Place the ends of the celery and carrots, the heart of the fennel, and all of the white onions into a pot along with the chicken and the parsley.
- Bring the mixture to a boil and simmer for 30-40 minutes.
- Remove the chicken from the broth and cool.
- Once the chicken is cool enough to handle, remove all the meat from the bones. Throw the bones and skin in the garbage and shred the chicken.
- Remove all of the other vegetable pieces from the broth.
You now have the perfect base for your soup!
- Add the chopped carrots, celery, and fennel to the broth and simmer for 10 minutes.
- Add the sweet peas, sweet corn, and white beans. (*note: If you are using canned corn and beans, rinse them with cold water in a strainer.)
- Bring the mixture to a boil and simmer for 20 minutes.
- In a separate sauté pan, render sliced and chopped bacon until crispy. Discard half the fat and then add the crisp bacon and fat to the soup.
- In a separate pot of salted boiling water, cook the small pasta pieces, strain an then add to the soup. (*note: If you are not eating all of the soup in one sitting, just add a small amount of cooked pasta to the soup and save the remaining pasta in a separate bowl for the next time you serve the soup. Otherwise, the pasta will continue to grow, get mushy and soak up all of your soup.)
- Season with sea salt and fresh cracked black pepper and add the shredded chicken.
Serve with roasted olive oil soaked sourdough bread and a good bottle of dry white wine!