Peel the garlic and soup vegetables. Halve the onion and leave the peel on it, roughly chop everything else. Wash tomatoes and cut in half. Fry the onion slices until dark brown in a large saucepan without fat. Then add all the other vegetables and deglaze with water. Then add herbs and salt. Then add the soup chicken so that it is nicely covered with water!
Cook on a low setting for at least 4 hours! Take out the carrots and celery a little earlier and use them in the stew afterwards!
Cook the pasta al dente. Finely dice the carrots and celery and finely cut the leek into rings and wash. Cut up the soup chicken and peel off the meat. Pluck into strips.
Now sieve about 800ml of stock and add the leek and cook for about 5 minutes. Then add the pasta, carrots / celery cubes, chicken and cook again briefly. Then season with seasoned salt, garlic pepper, nutmeg and pepper. Top with chives!
I always portion the rest of the broth and freeze it! So I always have something in stock! I used the rest of the soup chicken and some broth for fricassee the next day!
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