Year 1783 Chicken Soup with Pasta

Year 1783 Chicken Soup With Pasta

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billy haze


You may be wondering why year 1783,well wonder no more.
The date in the name marks the year John Farley,the head cook at the London Tavern published his book "The Art of Cookery and Housekeeper's Complete Assitant" which I found at a used book store

This recipe is over 200 years old,and is prepared in 3 stages.The first is making the stock,next is cooking the veggies,and finally the pasta is prepared.
Although the number of servings may seem large ,this recipe makes use of the whole bird without any leftover bits and pieces . Leftovers can and should be frozen.


★★★★★ 2 votes

1 Hr
1 Hr



  • 4 - 5 lb
    chicken (preferably a capon)
  • 6 c
    water (or enough to cover)
  • 1 sprig(s)
    thyme, leaves or 1/4 tsp dried
  • 1 medium
    bay leaf
  • 2
  • 1
    celery stalk chopped
  • 1
    leek ,white part only,chopped

  • 2
    celery stalks,finely chopped
  • 1
    belgian endive,sliced,
  • 1
    iceberg lettuce head,coarsely shredded
  • 1 medium
    onion, sliced thinly
  • 4 Tbsp
  • 4 c

  • 6 c
    chicken stock (from above augmented with vegetable broth if needed)
  • 4 oz
  • 4 oz
    macaroni, elbow
  • 1/4 tsp
  • 2 tsp
    salt (if desired)
  • ·
    fresh ground pepper to taste

How to Make Year 1783 Chicken Soup with Pasta


  1. Stock- Place chicken in a medium (3/1/2 qt) saucepan and cover with water,about 6 cups.Add thyme,bay leaf,cloves,celery,and leek.Bring to a boil,reduce heat and simmer for 1 hour or until tender.Remove chicken from saucepan and set aside to cool.
  2. Strain and reserve the stock.If there is time place stock in refrigerator over night to congeal fat.Lift fat off with slotted spoon and discard or reserve for another use.
  3. The chicken can be made part of the soup in one of two ways.As in Farley's time,the chicken may be carved and the meat left on the bone,OR the meat can be pulled from the bone.Either way remove and discard the skin
  4. Vegatables--
    In a saucepan,saute' celery,endive,lettuce and onion in butter until vegetables are limp,about 12 minutes.Pour in the water and bring to a boil,then simmer until the vegetables are just tender,15 to 20 minutes.Remove from heat and set aside
  5. Pasta--
    Heat the chicken stock in a medium (3 1/2 qt) saucepan and add macaroni and saffron,return to boil and cook 6 minutes.Add vermicelli and continue boiling 5 more minutes.Pasta should be just tender,do not over cook
  6. Assemble- if you are serving the soup from a tureen or casserole dish,arrange the chicken on the bottom of the vessel.Cover the chicken with the vegetables and their broth.Finally add the soup and pasta.Stir the soup to blend serve with saltines or french bread

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About Year 1783 Chicken Soup with Pasta

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