Serves 4 to 6.
Stock
1 tablespoon vegetable oil
1 pound ground chicken
1 onion chopped
1 carrot chopped
1 celery rib chopped
2 quarts low-sodium chicken broth
2 bay leaves
2 chicken breasts
Soup
1 onion chopped
2 carrots chopped
1 celery rib chopped
8 ounces tagliatelle
Salt and Pepper
Dried English mustard
For the stock:
Heat oil in large Dutch oven over medium-high heat. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes. Reduce heat to medium-low. Add broth, bay leaves, and chicken breasts; cover and cook for 30 minutes. Remove chicken breasts and set aside. Continue to simmer stock for 20 minutes. Strain stock through fine-mesh strainer into large pot.
For the soup:
Brown onion, carrots,and celery in oil. Add broth to vegetables. Add pasta and continue to cook until pasta is cooked. Shred chicken meat with fingers or 2 forks. Add shredded chicken, Season with salt and pepper; in the bottom of each owl put 1/2 teaspoon or so of dried mustard. spoon soup over mustard and serve.
Stock
1 tablespoon vegetable oil
1 pound ground chicken
1 onion chopped
1 carrot chopped
1 celery rib chopped
2 quarts low-sodium chicken broth
2 bay leaves
2 chicken breasts
Soup
1 onion chopped
2 carrots chopped
1 celery rib chopped
8 ounces tagliatelle
Salt and Pepper
Dried English mustard
For the stock:
Heat oil in large Dutch oven over medium-high heat. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes. Reduce heat to medium-low. Add broth, bay leaves, and chicken breasts; cover and cook for 30 minutes. Remove chicken breasts and set aside. Continue to simmer stock for 20 minutes. Strain stock through fine-mesh strainer into large pot.
For the soup:
Brown onion, carrots,and celery in oil. Add broth to vegetables. Add pasta and continue to cook until pasta is cooked. Shred chicken meat with fingers or 2 forks. Add shredded chicken, Season with salt and pepper; in the bottom of each owl put 1/2 teaspoon or so of dried mustard. spoon soup over mustard and serve.
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