brodo di pollo italiana
This quick Italian chicken Soup is a perfect weeknight comfort meal. I always have the staple ingredients for this recipe in my kitchen. If you don’t, just use whatever fresh vegetables and herbs you have on hand. Adding canned, seasoned tomatoes and stock give it that slowed cooked taste. You can even swap out the chicken for pork.
I especially love serving this in a crusty bread bowl – really yummy!
Prep time: 1 hour
- 2-3 boneless chicken breasts, cubed
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2-3 tablespoons olive oil
- 2 carrots
- 1 medium zucchini
- 1 large handful of fresh mushrooms
- 1 large handful of fresh, Italian flat-leaf parsley
- 1 large can or 2 small cans diced seasoned tomatoes (‘Italian-style’ with garlic, basil and oregano.)
- 6 cups low-sodium chicken broth
- *1/2-3/4 cup red wine, optional
Salt and pepper to taste. Add any other earthy herb you have on hand for an additional layer of flavor–thyme, basil, oregano or rosemary would be tasty too.
Using a large stock/soup pot, drizzle olive oil in the bottom and heat the pot.
Add the chopped chicken breast and sautee until brown.
Add the onion, carrots and garlic. Sautee until onions are translucent. Cook for about 10-15 minutes**
Add the zucchini and mushrooms; cook additional 5 minutes.
*Add the red wine to the pot now to scrape all the pan drippings from the bottom before adding the broth.
Add the seasoned tomatoes, chicken broth, parsley, salt and pepper.
Simmer for 35 minutes until chicken is cooked through and vegetables are tender.
**If you are serving in a bread bowl, while the chicken is browning, cut the top off a small round loaf of crusty bread. Scoop out the center. (You can make your own bread crumbs with the scooped out bread. Dry, crumble and save in an airtight container for use in a future recipe.) Brush the inside and outside of the bread with olive oil. This will ‘seal’ the bread so all your broth won’t soak in. Place in preheated 400 degree oven and toast for approximately 10 minutes.
Serve your Italian Chicken Soup in a regular bowl or a bread bowl garnished with grated Parmegiano-Reggiano cheese and a sprig of flat-leaf parsley.