INGREDIENTS
- 45 ml (3 tbsp.) Better than Bouillon poultry base
- 3 L (12 cups) homemade* or store-bought chicken broth
APPAREIL
- 4 eggs
- 180 ml (3/4 cup) grated fresh parmesan cheese
- 45 ml (2 tbsp.) chopped fresh parsley and basil
- 3-5 ml (1/2-1 tsp) grated nutmeg
- Salt and ground pepper to taste
GARNITURES
- 1/2 store-bought BBQ chicken, broken into pieces
- 750 ml (3 cups) chopped baby spinach
PREPARATION
- In a large pot, carry the chicken broth and the poultry base to a boil.
- Reduce the intensity, add the pasta to the broth and cook for about 4-5 minutes.
- In a bowl, whisk together all the ingredients of the appareil.
- Pour into the hot broth, whisking with a whisk. Add the spinach and chicken. Cook for 2-3 minutes.
- Serve immediately.
* HOMEMADE CHICKEN BROTH
INGREDIENTS
- 1 whole chicken (+ or - 1.5 kg)
- Enough water to cover everything
- 1 onion cut in 4
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 2-3 bay leaves
- A few whole peppercorns
- 5 ml (1 tsp) salt
PREPARATION
- In a large pot, put all the ingredients and cover with cold water (1 inch above contents).
- Bring to a boil. Reduce the heat to create a light broth.
- Cook for 2-3 hours. Remove from heat and let cool. Remove the chicken and use it in another recipe.
- Pass the broth through a sieve.
* Will keep in the fridge for 1 week or 6 months in the freezer.
COOKING 30 minutes
SERVING 6
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