Brodo di Pollo - Italian Chicken Soup | Chew Town Food Blog
"The steady pitter patter of rain that provided the chorus to my morning’s activities led me to the decisive move to begin the preamble to this chicken soup recipe. As I began writing, a beam of sunlight hit outside the window and slowly began increasing in size. I’m convinced that this is because chicken soup […]..."
INGREDIENTS
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1 whole chicken (for stock & soup)
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2 carrots, peeled and halved (for stock)
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3 celery stalks, rinsed and trimmed with leaves removed, then quartered (for stock)
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1 fennel bulb, stalks removed, then quartered (for stock)
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1 garlic bulb, halved widthways (for stock)
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Rind from a wedge of Parmigiano-Reggiano cheese (for stock)*
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2 bay leaves, fresh or dried (for stock)
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1 handful continental parsley and stalks (for stock)
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1 teaspoon peppercorns (for stock)
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2 tablespoons extra virgin olive oil (for soup)
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1 medium brown onion, diced (for soup)
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1 garlic clove, minced (for soup)
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2 medium carrots, diced (for soup)
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2 celery ribs, diced (for soup)
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1/3 cup dried risoni pasta (for soup)
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Salt and Pepper to taste (to serve)
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1 handful fresh continental parsley (to serve)
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1/4 cup grated Parmigiano-Reggiano cheese (to serve)
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