Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Stuffed-Noodle Soup 3.5 (14) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. Ingredients 1 whole chicken (about 3 pounds, liver and neck reserved) 3 large sprigs flat-leaf parsley, plus 1 tablespoon finely chopped 1 carrot, peeled and cut into 1-inch pieces 3 garlic cloves 10 black peppercorns, crushed Coarse salt ¼ cup freshly grated Asiago or Parmesan cheese ⅛ teaspoon freshly ground pepper 1 large egg All-purpose flour, for dusting 8 square wonton wrappers (3 ½ inches), thawed if frozen Directions Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.) Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.) Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top. Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside. Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade. Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside. Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli. Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls. Cook's Notes If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8. Rate it Print