Easy Italian chicken and tagliolini pasta soup

This is comfort food for those brutal winter days when you need to re-warm your soul.
To be honest, I love it so much that I can eat it throughout the year except the middle of the summer.

When I make fresh pasta, I always make sure to have enough left over dough to cut into tagliolini, very narrow fettuccine. When they are dry but still flexible, I arranged them in a bag or box and freeze them.

After a while the combined leftovers make enough noodles for a meal. I also often make a pot of chicken stock for which I use organic chicken wings. The resulting broth is light, so it is not necessary to remove  foam, fat or strain it.

Recipe

Ingredients

For the stock:

• 1/2 kg (1 lb) organic chicken wings or a mixture of wings, thigh and drumsticks
• 3 lt (3 quarts) water
• 1 plum tomato
• 1/2 medium onion, peeled
• 1 medium carrot, scrubbed
• 1 celery stalk, leaves removed
• 1 teaspoon salt

To finish:

• 60 gr (2 ounces) per person fresh tagliolini
• grated Parmigiano

Combine all stock ingredients in a tall pan and cover. Adding salt to the water prevents the formation of foam. Simmer gently for about one hour or until the chicken is cooked and the meat falls off the bones. Pour stock through a metal sieve to remove the chicken and vegetables.

Transfer the stock – about 1 cup per person -into a smaller pan and bring it to the boil. Add the noodles and cook briefly, no more than one minute if the noodles are fresh or two minutes if frozen.

Ladle broth and noodles into bowls and serve immediately with grated Parmesan if desired. Serve quickly as very thin noodles will continue cooking in the stock while serving and might become overcooked.

Please do not cut the tagliolini with a knife. Eat with spoon and fork. The noodles should be rolled like spaghetti as shown in the picture below.