This is my go-to meal when I am ill. There is nothing better (apart from the drugs) to cure a cold. I always have a tub of this stock in the freezer, especially designed to be able to make when I am ill and don’t have the strength to slave away in the kitchen. All you need to do is defrost (preferably overnight in the fridge), bring to a boil and add the pasta.
1 chicken carcass
2 chicken thighs/drumsticks and/or wings
2 bay leaves
Few strands of saffron
Salt, to taste
Lemon juice (optional)
1 Place all the ingredients except for the pasta and saffron in a large stockpot and completely cover with cold water.
2 Once it has come to a boil, skim the top to remove the impurities. Season with salt and simmer for at least 1 hour.
3 Remove the chicken and other ingredients. Sieve the stock and remove all the chicken from the bones.
4 Add the saffron (see tip) to the stock and check the seasoning. Add the angel hair pasta, carrot, onion, and the shredded chicken. Cook for a few minutes until the pasta is al dente.
Optional: Squeeze some lemon juice into the soup in your bowl. It really makes all the difference.
Tip. How to prepare saffron: According to my mother, the best way to prepare saffron is dry roast the strands in a frying pan for a few seconds, crush with a pestle and mortar and then dilute in warm liquid, in this case some of the stock. I’d take her word for it because she grew up with saffron as my gran used to grow it, harvest and prepare it. ¡Viva el azafrán de La Mancha! Long live saffron from La Mancha! 😉