1 1/2 kg of chicken thighs
3 liters of water
3 medium-sized carrots, sliced
8 grams of black pepper
2 sprigs of rosemary
4 bunches of green onions
2 medium-sized onions
125-250 g of angel hair macaroni
salt and black pepper to taste
chopped parsley
1 1/2 kg of chicken thighs
3 liters of water
3 medium-sized carrots, sliced
8 grams of black pepper
2 sprigs of rosemary
4 bunches of green onions
2 medium-sized onions
125-250 g of angel hair macaroni
salt and black pepper to taste
chopped parsley
Place the chicken thighs in a 6-liter pot
Add water, carrots, black pepper, rosemary, green onions, and onions
Bring to a boil, remove foam, and reduce heat
Simmer until the chicken is tender
Remove the chicken, strain the broth, and debone
Chop the chicken into bite-sized pieces and place in a bowl
Cover with some of the broth to prevent drying out and reserve
Heat the broth again, add macaroni, and simmer for 7-10 minutes or until cooked
Add reserved chicken and sliced carrots a few moments before the end of cooking
Season with salt and black pepper to taste, serve hot, garnished with chopped parsley
Note: when straining the broth, be sure to press firmly to remove as much liquid as possible from the onions and green onions.
