- 1.4kg chicken bones
- 2 bay leaves
- ¼ bunch thyme
- 12 white peppercorns
- 5L water
- 500g chicken thighs
- 2 Tbsp extra virgin olive oil
- 1 tsp caraway seeds
- pinch saffron threads
- sea salt flakes
- 80g dried fettuccine, broken into small pieces
1 Combine the chicken bones, bay leaves, thyme, peppercorns and water in a large saucepan and set over a moderate heat. Bring to a simmer, then cook for 1 1/2 hours, until reduced by 1/4. Strain and set aside.
2 Set the saucepan over a high heat and fry the chicken thighs in the olive oil for 4 minutes, turning often, until lightly browned. Add the poaching liquid, caraway and saffron then simmer for 1 hour, until the chicken is tender and the soup has reduced to 2L.
3 Shred the chicken meat, discarding the bones and season with salt. Cook the pasta according to manufacturer’s instructions until al dente, then mix into the soup and serve.