- 1 chicken, quartered, with bones intact (i.e., do not remove breast meat from breastbone), including necks and giblets
- 2 carrots, peeled and cut in half
- 2 celery stalks, washed and cut in half
- 2 leeks, washed and sliced in half
- 2 parsnips, peeled and cut in half
- 1 onion, peeled and cut in half
- 1 sprig of fresh thyme
- Kosher salt and freshly ground black pepper
- 1½ cups small shell pasta (optional)
- Freshly grated Parmigiano-Reggiano (optional)
- Extra virgin olive oil (optional)
- Coarse sea salt
- Place 1 gallon water and the chicken in a stockpot and bring to a simmer over medium heat. Simmer gently, skimming regularly, until the broth is fragrant, for about 30 minutes.
- Add the vegetables and thyme and continue to simmer for another 20 minutes. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 minutes. Drain, and divide the cooked pasta among 4 bowls.
- Remove the chicken with a slotted spoon and place on a serving dish. Ladle the broth and vegetables over the pasta and serve with grated Parmigiano (if using), more freshly ground pepper, and a splash of extra-virgin olive oil if desired. Sprinkle the chicken with coarse sea salt and serve alongside the soup.