Brodo Di Pollo Italian Chicken Soup Recipes

BRODO DI POLLO ~ ITALIAN CHICKEN SOUP

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."]

BRODO- HOMEMADE CHICKEN BROTH

Steps:

• Rinse the chicken well with cold water and trim off any excess fat.
• Place in a stock pot and add enough water to completely cover the chicken. Place on the stove and heat until the water begins to boil then immediately remove the pot from the stove. Lift out the chicken and discard the water. Rinse off the chicken.
• Into a clean stock pot, place the pre-boiled and rinsed chicken pieces along with all of the other ingredients except the salt.
• Cover with 4.5-5 litres of cold water. Place over medium-high heat and allow everything to come to a boil. As soon as it begins to boil, reduce the heat enough to allow the soup to simmer gently. Partially cover the pot and allow to simmer for 2.5-3 hours. Test for seasoning and add salt to your liking.
• The chicken should be very tender and easily falls off the bone.
• Remove the chicken and vegetables from the pot then strain the broth through a fine sieve or cheesecloth-lined colander.
• Follow proper cooling methods for safe food handling (see resource link in post).

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Steps:

• Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
• Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
• Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
• While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.