Estofado de pollo con fideos

Ingredientes

• 1 whole chicken
• 8 cups chicken broth, divided
• 1 bay leaf
• 4 large cloves garlic
• 1/2 cup (1 stick) butter
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon thyme
• 1/4 cup flour
• 2 cups ditalini pasta
• 1/4 cup minced fresh parsley

Preparación

1. 1

   Place chicken, 4 cups broth and bay leaf in a large pot. Roughly chop the garlic cloves a few times then add to the pot (see notes). Heat over medium heat, covered, until boiling then reduce heat to low and continue cooking 1 hour. 1 chicken, 4 c. broth, 1 bay leaf, 4 cloves garlic

2. 2

   Remove chicken to cool then strain broth into a large bowl; set aside.

3. 3

   Sauté carrots, celery and onion in butter 10 minutes. Add salt, pepper, thyme and flour then continue cooking and stirring 5 minutes. 1 stick butter, 2 c. each carrot, celery & onion, 1 tsp. each salt, pepper & thyme, 1/4 c. flour

4. 4

   Add strained broth and remaining 4 cups broth then cook and stir until boiling, scraping the bottom of the pot with a rubber spatula or wooded spoon. 4 c. broth plus strained broth

5. 5

   Add pasta then cook 2 minutes less than manufacturer’s instructions for al dente preparation. You will need to gently stir the pasta while it cooks to prevent it from sticking to the bottom. 2 c. dry pasta

6. 6

   Remove pot from heat and leave uncovered as soon as the pasta has cooked.

7. 7

   Remove the skin and bones from chicken then cut chicken into bite-sized pieces. Stir chicken into soup then let everything rest 10-15 minutes or until pasta is tender.

8. 8

   Stir in fresh parsley then serve. 1/4 c. parsley