DIRECTIONS



 Warm the vegetable oil in a stockpot over medium high warmth. Include the chicken and cook until all around sautéed on all sides, around 10 minutes. Exchange the cooked chicken to a plate fixed with paper towels. Add the onion and carrot to the pot and cook, blending with a wooden spatula to rub up the sautéed bits on the base of the pot, until the carrots are seared, around 5 minutes. Include the garlic, thyme, marjoram, and squashed red pepper pieces and cook until sweet-smelling, around 30 seconds. Include the wine, bring down the warmth to medium, and cook until the wine is almost dissipated, 5 to 7 minutes. Give back the chicken to the pot, alongside the chicken stock. Convey the stock to a stew and cook until the chicken is cooked through and delicate, 60 to a hour and a half. 

 Exchange the cooked chicken to a plate and strain the solids from the soup. Pick the meat from the bones, season with salt and pepper, and partition among six hot soup bowls. Separate the pasta, beans, peppers, marjoram, and olive oil. 

 Heat the held stock to the point of boiling, expel from the warmth, season with salt, if necessary, and spoon the soup into the dishes. Makes 6 servings. Click

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