- 1 chicken, skin removed
- 2 L water
- 2 onions, chopped
- 4 leeks, chopped
- 2 carrots, chopped
- 2 turnips, chopped
- 2 celery stalks and tops, chopped
- 2 bay leaves
- 3 cloves
- 6 black peppercorns
- 200 g small pasta shapes
Place all the ingredients into a saucepan except the pasta. Cover with cold water and bring to a boil.
Turn the heat down and let it simmer until the chicken meat falls off the bone. It will take about 1 hour.
Strain and reserve the liquid and spoon off any of the excess chicken fat.
Chop the chicken into small pieces and add back to the soup liquid.
Add the pasta and cook until al dente. Serve with crusty bread.