Active Time
45 MIN
Total Time
3 HR
Serves : 6
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 500°. Arrange the chicken in a roasting pan and roast until the skin is lightly browned, 20 minutes.

Step 2    

Transfer the chicken and any juices to a soup pot. Add the onions, carrot chunks, celery and herb sprigs. Add 4 quarts of water and bring to a boil. Simmer over moderate heat until the chicken is cooked, about 30 minutes. Using tongs, remove the chicken from the broth and let cool slightly.

Step 3    

Remove the meat from the bones and pull into shreds; discard the skin. Return the bones to the pot and simmer until the broth is reduced to 8 cups, about 1 1/2 hours. Strain the broth, discard the solids and skim off the fat. Season the broth with salt and keep warm.

Step 4    

Bring a large pot of salted water to a boil and fill a large bowl with cold water. Add the eggs and cook for 5 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Crack the shells and peel the eggs.

Step 5    

Return the water to a boil and add the pasta. Cook until al dente. Drain and divide the pasta between 6 large soup bowls. Top with the shredded chicken, carrot matchsticks and soft-boiled eggs. Ladle the hot broth on top, garnish with basil leaves and serve, passing chile oil at the table.

Suggested Pairing

Herbal Gavi from Italy.

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