Brodo di Pollo ~ Italian Chicken Soup

Name: Brodo di Pollo ~ Italian Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 medium (3 1/2 oz) onion; 2 medium (5 oz) carrots; 1 celery stalk; 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; 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

User Reviews

4.7

33 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
343 kcal
Course
Main Course
Cuisine
Italian

Brodo di Pollo ~ Italian Chicken Soup

Iris Warren

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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."

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Ingredients

Servings

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

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Instructions

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 Information

Show Details

Serving 1serving Calories 343kcal (17%) Carbohydrates 30g (10%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 4g (20%) Monounsaturated Fat 8g Trans Fat 1g Cholesterol 72mg (24%) Sodium 196mg (8%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 343 kcal

% Daily Value*

Serving	1serving
Calories	343kcal	17%
Carbohydrates	30g	10%
Protein	17g	34%
Fat	17g	26%
Saturated Fat	4g	20%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	72mg	24%
Sodium	196mg	8%
Fiber	2g	8%
Sugar	3g	6%