Brodo Di Pollo Con Pastina Chicken Soup With Pastina Recipes

BRODO DI POLLO ~ ITALIAN CHICKEN SOUP

Brodo di Pollo ~ Italian Chicken Soup image

Brodo di pollo. That's Italian for "the most gosh darn comforting and restorative chicken soup ever to cross the lips of someone who's under the weather or just needs some soothing sustenance."

Provided by Elisabetta Minervini

Categories Mains

Time 1h15m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 medium (3 1/2 oz) onion (chopped)
2 medium (5 oz) carrots (thickly sliced)
1 celery stalk (thickly sliced)
4 to 5 tablespoons passata (or substitute canned crushed tomatoes that you purée in a blender and then strain)
4 to 6 chicken drumsticks or 2 chicken legs (preferably free-range)
8 1/2 cups cold water
1/2 vegetable stock cube (optional)
Sea salt
5 ounces long, thin pasta, such as taglierini or angel hair (or substitute a tiny pasta such as stelline, farfalline, or tortellini)
1 tablespoon grated Parmesan (to serve)

Steps:

Heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, carrots, celery, and passata. Place the chicken drumsticks or legs in the saucepan, add the water, cover with a lid, and bring to a boil.
Remove the lid, add the half stock cube, if using, and season with Sea salt. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, until the broth reduces slightly, concentrating its flavor.
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta until al dente or according to package instructions. Drain and set aside.
Strain the broth into a large, clean bowl and reserve the chicken and vegetables for another meal (such as adding them to some rewarmed leftover broth the next day when you're feeling stronger and able to tolerate solid foods).
Divide the pasta among 4 shallow bowls and ladle the hot chicken broth over it. Sprinkle with the Parmesan and serve. [Editor's Note: As one of our recipe testers said to us, "You may not think such a small amount of Parmesan would matter. It does."]

Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 30 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 196 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 11 g

OLD HEN PASTINA BRODO

Old Hen Pastina Brodo image

Provided by Michael Chiarello : Food Network

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large whole chicken (4-5 lbs.)
1 onion, peeled and halved
1 carrot, peeled and left whole
2 whole ribs celery
1 tomato, peeled, seeded and very finely diced
1 bay leaf
1 lb. Pastina
Gray salt
freshly-ground black pepper
1/2-cup packed mustard greens (or other greens)
Parmesan cheese for grating

Steps:

Preheat oven to 300 degrees F. Rinse the chicken well with cold water and place in a deep ovenproof roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come up about 2/3 the sides of the bird. Bring to a simmer on top of the stove, straddling two burners if necessary. Cover, place in the oven and braise until the chicken is completely cooked (about 1-1/2 hours).
Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Reserve.
Bring a pot of salted water to boil. Add the Pastina and cook for about 15 minutes or until done. Drain and set aside. Bring the reserved broth to a simmer, season with salt and pepper and add the cooked Pastina. Add the chicken and greens in order to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup and finish with freshly-cracked pepper.

PASTINA D'AMBRODO

Pastina d'Ambrodo image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 2h30m

Yield 7 servings

Number Of Ingredients 8

Ingredients

1 whole chicken
2 quartered onions
2 carrot sticks, broken in pieces
2 celery stalks, broken in pieces
2 bay leaves
1 (12-ounce) can chopped tomatoes
2 cups pastina
Grated Parmesan, optional

Steps:

Rinse and dry the chicken thoroughly. In a large heated soup pot, place the onions, celery, carrots, and bay leaves. Add the whole chicken to the pot, and cover with enough cold water to cover almost all of the chicken. Add the tomatoes. Bring it pot up to the boil. When pot is at full boil, turn the heat down to low. Remove the scum of the broth as it forms on top with ladle. Allow to simmer for a couple of hours.
Bring large pot of salted water to boil, add pastina and cook according to package directions.
Remove the chicken from the broth and set aside. Place a strainer over a large serving bowl and strain the chicken broth through. Strain pastina well, before adding into the bowl with the broth. Serve immediately, top with grated Parmesan, if desired.

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