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Chicken Soup with Capelleti

Estimated time: 2 hours.

What you need:

• A chicken carcass (remember the Uncle Luc Oven Chicken recipe?)
• Olive oil
• Salt (to taste)
• Italian seasoning

Get to it:

• On a large pot (8 quart), put the chicken carcass and barely cover with water.
• Turn on high heat, cover with lid, let it boil.
• After it boils, reduce heat to medium-low (4 on electrical), cover and let it cook for 2 hours.
• Turn head off, remove from heat. Remove the carcass carefully, if might fall apart.
• Add a drizzle of olive oil, the Italian seasoning and salt to taste.
• Add one package of capelleti (dry is better, refrigerated OK).
• The capelleti will cook just in heat of the liquid, in the next 15 minutes. Keep the lid on.
• You should pick the leftover meat from the carcass. (Be careful, it will be hot.) Put any meat leftover picked back on the pot. Avoid any bones, you don't want those on a soup.

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