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.”
Brodo di pollo is essentially Italian chicken soup. And it’s perhaps the most comforting sort of chicken noodle soup. Just ask any Italian. It’s quick. It’s easy. It’s got pasta. It’s sprinkled with Parmesan cheese. It’s made by nonnas everywhere. And it’s the perfect restorative when you’re feeling a little—or a lot—under the weather or in need of some serious spiritual soothing. Unlike many chicken soups that are crowded with just about everything but the kitchen sink, this simple classic is relatively spartan—intentionally so given that it’s for those who are convalescing. But what’s especially fantastic is that, in typical frugal Italian home cook fashion, the chicken and vegetables that are simmered to make the broth can be reserved for another meal on another day. Less waste as well as less work for you.–Angie Zoobkoff
How Has Chicken Soup Healed You?
One of our recipe testers who tried this brodo di pollo recipe offhandedly commented, “I’ve been raised on chicken soup as a cure for pretty much everything—and I mean EVERYTHING, including colds, heartache, and puberty.” Which got us thinking about natural remedies foisted upon us by well-meaning moms and grandmoms. If you’ve got any stories—pertaining to chicken soup or any other food remedy—that you’d care to share, let us know in a comment below!
Brodo di Pollo
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 4
- 1 tablespoon olive oil
- 1/2 onion, chopped (about 100 g)
- 2 carrots, thickly sliced (about 150 g)
- 1 celery stalk, thickly sliced (about 60 g)
- 4 to 5 tablespoons (60 to 75 ml) passata (or substitute canned crushed tomatoes that you purée in a blender and then strain)
- 4 to 6 chicken drumsticks or 2 chicken legs (about 650 g), preferably free-range
- 8 1/2 cups (2 l) cold water
- 1/2 vegetable stock cube (optional)
- Sea salt
- 5 ounces (150 g) long, thin pasta, such as taglierini or angel hair (or substitute a tiny pasta such as stelline, farfalline, or tortellini)
- 1 tablespoon (6 g) grated Parmesan, to serve
- 1. 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.
- 2. 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.
- 3. 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).
- 4. 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.”]