Take 1 small whole chicken,wash and clean it well, placing it whole in a large saucepan full of water and bring to the boil. After boiling for some time, begin to skim the foam from the top until it has all been removed. Lower the heat. Cook and occasionally skim for 15 minutes. Remove chicken onto a plate to cool. Add 3 cinnamon sticks to the boiling stock.
In a shallow pan melt 1 tablespoon butter, (if this was for me I would spray a frying pan with olive oil spray!) adding 1 finely chopped onion and 2 cloves of finely diced garlic and fry gently until transparent. Add 2 finely chopped celery stalks and 2 finely diced carrots and fry these too. Tip all this into the chicken stock. Add also 2 tablespoons of paprika and 2 tablespoons of peppercorns; one black, one white. If it foams on top, continue removing this foam.
By this time the chicken should have cooled sufficiently to handle. Heat 1 tablespoon olive oil in the now empty shallow pan. Pull off and discard the chicken skin, remove meat from bones and break meat into small pieces, adding this to the simmering pan. Turn up heat when almost finished the chicken. Discard all bones, skin and obvious fatty bits. Stir until beginning to caramelise. Tip into soup pan. Bring back to the boil with half a cup of angel hair pasta broken into small segments or half a cup of risoni.
Reduce heat and simmer. This soup benefits from the addition of toasted pine nuts and some parsley if you have it around. Taste this.
Another delicious addition is the juice of half to a whole lemon. For a large stock pot I adjust seasoning before turning it off to cool and package and either freeze or deliver. Last night I added 1 extra tablespoon of Himalayan salt.