- Cook time: 2 hrs
- Difficulty: easy.
- Labor Intensity: 2-3 people would be nice to have
- 1 gallon /10 servings, adjust by 1.5x if your group tends to eat multiple servings.
- 1 gallon water
- 3 pounds chicken drumstick
- 1/2 lb baby spinach (add more if you like)
- 1/2 lb Acini Di Pepe Pasta
- 1 oz fresh basil (optional, I don't recommend substituting it with dried basil. Fresh basil is often sold in 2 oz clam shells)
- 1 lb bulk Italian Sausage
- 4 tsp kosher salt (1 tb + 1 tsp)
- 4 tsp sugar (1 tb + 1 tsp)
1. Bring water + chicken drumsticks to a boil. Reduce to a simmer once boiling and let it boil for 1 hour
2. While water is heating, make small meatballs with the Italian sausage and pan fry. Set aside
3. Skim off any foam and curdled blood from the soup and throw it away.
4. Get another stock pot the same size or larger and put a strainer over it. Pour contents into the new pot to strain out the chicken and any other brown blood curdles.
5. Place the new pot with clear liquid broth back on the stove on medium heat.
6. Set the hot chicken aside to let it steam off and cool down for 10 minutes.
8. Add 4 tsp sugar and 4 tsp kosher salt to broth on stove.
9. Add cooked Italian sausage to broth on stove.
10. Once the chicken drumsticks are cool enough, peel off meat and put it back in the soup. Throw away skin, cartilage, bones.
11. Add baby spinach and basil to soup just before serving. Stir and serve.