Brodo is the Italian word for broth . This is one of my absolute favoite soups for winter. Hearty and simple . You can make a clear broth like the Italians using the same ingrediants I am using, although I choose to chop them finely and keep them in adding more colour so a little aussie as well !!
I large free range/organic chicken – always use the best produce when eating meat as it results in a better product !!
I take skin off as this makes it less fatty and healthier . If you want fat keep on thats fine but more labour intensive as you have to skim fat off the top of soup.
2-3 carrots finely chopped
1 brown onion finely chopped
half bunch celery finely chopped
1 red chilli finely chopped
2 cloves garlic finely chopped
2 ltres Chicken stock (massel ) or
1 tblespoon Tarragon ( dried)
2 tspoon bouguet garni
2 tspoon herb rock salt
1 bunch parsley
I lemon juiced
fresh Cheese Tortellini or your pasta of choice . You can make from scratch but I prefer to buy mine from any of the hundreds of good italian delis or pasta specialtie stores. If you are gluten intolerant use Gluten free pasta , lentils or Barley.
I’ve included this tutorial :
parmesean or peccorino cheese grated again purchase from a good deli !!
To get all my vegatables finely chopped I use a food processor to get the results needed , this ensures the ingridients blend well into soup. No chunks !
Heat oil in a large pot
Add chopped onion, garlic and rock salt . Cook on medium for approx 10 min .
Add chopped carrots,celery and chilli and cook until soft approx 10 min stirring occasionaly .
Add chicken stock and spices then place chicken into the pot. Cook on medium for a approx 40 min to an hour. Turn off. Add lemon
Take chicken out and place into a large bowl. Wait for it to cool and pull meat away and place back into soup.
I then cook my pasta seperately and add when I serve , it takes no time and it doesn’t to continue to expand in the soup.
Once served add a handful of chopped parsley and grated cheese.
note: if you want a clear broth just follow stock recipe.
This is my take on brodo . I hope you enjoy it xx