Virgilia Rossi’s Chicken Soup

2013-07-24
  • Yield : 2.5Lt
  • Servings : 6 - 8
  • Prep Time : 20m
  • Cook Time : 1:10 h
  • Ready In : 1:30 h

Ingredients

  • 1kg chicken pieces
  • 2.5lt water
  • 1 medium carrot – cut into 4 pieces
  • 1 medium onion – chopped
  • 1 stick of celery
  • 4 medium tomatoes – diced
  • 4 cloves garlic – grated or crushed
  • 2 teaspoons salt or to taste
  • 1 level teaspoon pepper
  • 1 to 2 whole eggs – beaten
  • 30g to 50g Parmesan cheese – grated
  • 100g Spaghetti Tagliati (fine pasta)

Method

I use 4 pieces of chicken Maryland (thighs and leg intact) which weight just over a kilo. Any fine or small pasta variety can be used as long as it is in short/thin pieces and cooks in very little time. In a large pot bring all the ingredients except the eggs, cheese and pasta to boil and simmer for one hour. When cooked remove the chicken pieces and add the pasta to the soup and simmer till they are cooked and soft to touch. Shred the chicken pieces and discard the bones. Remove any chunky vegetables and mash or discard them but I prefer to keep the carrots, mash them finely and then adding them to the pan. Once the pasta is cooked return the shredded chicken and check the seasoning. Mix 1 or 2 eggs with the grated cheese of your selected quantity and stir into the soup stirring vigorously to distribute the egg strands evenly. Bring back to boil and serve with crusty bread. You will notice in my recipe photo of soup in a mug without any Parmesan and egg because Stephen is not fond of the cheese you may want to serve others like Stephen first before adding the Parmesan with the egg to please all.

Variations and Suggestions

I named this recipe out of respect for a family friend who used to make it for me. It was her favourite dish every time we visited her. She was a very fine dear old lady, a migrant from Italy. The first time I met her was  in the 1980s when I too was a new migrant. I was walking past her home pushing my eldest in his stroller. I was aware that the scenery was so different to me compared to the scenery I had grown accustomed to in As we had migrated from Jersey in the Channel Islands. As we passed her front garden for the first time I saw so  many grapes covering her fence and verandah. My son, then just two and half years old, made me stop so that her could pick some grapes but I politely said that we would ask the owner first. Luckily She was in her front yard and I asked. She was so happy to see the delight in my son’s face and generously offered us the grapes not only to eat then and there but also plenty more to take home. We  accepted her generosity readily. The next time we went past her home on our way to the shops she invited us in to her home and served us food and friendship. Her hospitality was beyond compare and we became close friends over the years to the extent that both of my sons called her Auntie Virgilia.

This is my own migrant story that may resonate with other migrants out there . If so, let me know via my blog. Tell me your own experiences, I would love to hear them. There are plenty of good people out there.

Enjoy this soup. I hope that it may bring you memories of someone who was kind to you and became a good friend too.

 

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Recipe Comments

  1. posted by Vidya on July 26, 2013

    Hi Sarj,
    How could I ever forget your love & hospitality when I & my family migrated to Australia. I loved the way you portrayed your love towards Aunt Virgilia & named this soup on her name. This soup looks delicious & would love to try myself this winter. All the best for your wonderful blog!
    Love, Vidya

      Reply
    • posted by Sarj on July 26, 2013

      Hi Vidya, so lovely to hear that you are enjoying my blog recipes! I am touched that you feel this way! 🙂 My tears of joy is in knowing that my warmth is felt via my recipes that is a dream come through for me. May you too get as much joy in trying and tasting the recipes that I have created with love. Please extend my blog creation further. love to you and your family. x

        Reply

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