The World Series begins on a Wednesday and one of the things I always remember about Wednesdays was going to my grandmother’s house for chicken soup. My grandmother, Annie, was always second fiddle in Sadie’s (my great-grandmother and family matriarch) kitchen but she could bake and she could really make stellar chicken soup. My version differs only in that I re-introduce the chicken to the soup where Annie and my mother, always used the chicken for another meal.
The Yankees are about tradition and history and excellence. I could think of no better way to honor their attempt to capture a 27th World Series Championship than with a recipe that reflects those qualities. Besides, the manager is a paesan wearing #27 on his back…I’m sure he’d love Annie’s soup.
Go Yanks!
Grandma Annie’s Chicken Soup
4 large chicken thighs
3 quarts of chicken stock
3 large carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
4 cloves of garlic, crushed
2 tbsp fresh parsley, chopped
1.5 cups of orzo or ditalini pasta
1. Place the chicken in a heavy soup pot and cover with the stock over a high flame. Add the chopped vegetables, cover and bring to a boil. Lower the flame and simmer for 1.5 to 2 hours.
2. Remove the chicken to a cutting board, de-bone and chop the chicken. Using a slotted spoon remove the vegetables and puree in a blender.
3. Re-introduce the chicken and the pureed vegetables to the simmering broth and add the pasta. Cook over a medium flame, stirring occasionally for about 8 minutes.
4. Serve with Pecorino Romano grated cheese.
My daughter says this is better than Aunt Stefani’s soup, and she said it right to her face – that was quite an impact you made!! Thank you for having her over…she is e-mailing your recipe to aunt Stef right now
My apologies to Aunt Stefani.