Menietti in Vegetable Soup - Andrew Zimmern

Ingredients

• 1 1/2 cups all-purpose flour
• Salt
• 1/4 cup plus 2 tablespoons milk
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 medium leek, white and light green parts only, thinly sliced
• 1 medium carrot, thinly sliced
• 4 ounces frisée, dark green parts discarded, leaves torn (2 packed cups)
• 6 cups chicken stock, preferably homemade (See my recipe below)
• Pepper
• Shaved Parmigiano-Reggiano, for serving
• 10 pounds fresh chicken back, neck and wing bones
• 3 diced carrots
• 3 celery ribs
• 2 onions, quartered
• 1 leek, greens trimmed and discarded, split and washed
• 2 bay leaves
• 1 teaspoon peppercorns
• 8 sprigs parsley
• 4 cloves
• 1 head garlic, cut in half
• 1 chicken, roughly 3 pounds, washed and dried.
• 4 quarts chicken stock (see recipe above)
• 1 sprig parsley
• 2 cups chopped onions, celery, and carrot