Chicken Ricciolini Soup

Small, full of soft gray light, musty, & some how clean is how my great-aunt Khaki's house is frozen in my mind. When visiting we often made quick trips to Cowboy's (the local small-town convince store) for Mountain Dews & candy bars. She was the only adult in my recollection that let me drink that intoxicatingly sweet, radioactive colored soda. For lunch she'd make us pinky-orange pimento cheese sandwiches on soft chewy bread. Such strange colors - I loved it. After long afternoons of who-knows-what-we-did-to-pass-the-time she would putter around in the kitchen until - behold - a giant pot of chicken 'n' dumplin's appeared on the table. They were "dumplin's" not "dumplings," it's all in the drawl. They were her specialty. The flavor of flour just barely hung on to these creamy, rich, dumplin's & the chicken was perfect every time. No food more deeply satisfying as a child.

This modest chicken soup culls up the satisfaction of Khaki's dumplin's. I think the key is in these "ricciolini" noodles made by, of all people, Francis Coppola (is there anything this guys doesn't have his hand in?). Their floury soft flavor compliments the bite of fresh rosemary beautifully & my recent obsession, green peas (see here, here, & here), add an unexpected sweet bite. Tuck into a bowl with a big hunk of crusty bread & dream of dumplin's.

Chicken Ricciolini Soup

3 c. shredded rotisserie chicken (bones reserved)
2 c. pasta of choice (Coppola ricciolini works brilliantly)
1 qt. chicken stock
2 c. water
3 carrots, sliced (green tops reserved)
1 large yellow onion, chopped
4 cloves garlic, minced
1 c. green peas
1 large stalk rosemary
2 stalks thyme
1 bay leaf
1 tsp. oregano
salt to taste
pepper to taste

In a large soup pot saute the onions, carrots, & garlic until soft & fragrant (about 6 minutes). Cook a moment longer with the oregano, bay leaf, salt, pepper & 1 stalks worth of minced thyme. Add the stock & water. Add the chicken bones, rosemary, thyme & carrot tops. Simmer over low heat for 30 min - 1 hour. Remove bones, rosemary sprig, thyme sprig & carrot tops. Bring the heat up to medium & add the pasta. Simmer for five minutes. Fold in the shredded chicken & peas.