How to make it

  • To make stock:
  • Place chicken, gizzrds, carrots, celery, garlic, and onion in large stock pot. Cover with cold water. Bring to a boil. Add salt and pepper, sage, and crushed red pepper. Boil for 10 minutes. Reduce heat to medium low, and simmer for 3-4 hours, until stock tastes chicken-y.
  • Remove from heat.
  • Remove chicken from stock and set aside to cool.
  • Remove remaining vegetables from stock and discard.
  • To make soup:
  • Preheat oven to 250
  • When chicken has cooled enough to handle, remove skin. Chop the meat finely and return to stock (I usually keep 1 breast out to make chicken salad). Discard bones and skin. Add vegetables and seasoning and bring to boil. Add ditalini.
  • Cover pot and cook in oven for 2-3 hours until noodles are soft and vegetables tender and cooked through.
  • Serve with crackers and/or bread. Enjoy!

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