Chicken Brodo
Tonight I tried two different soups for dinner. I made a Chicken Brodo (an Italian broth) for my Dad (Mum doesn't like chicken), and I made a Mushroom Gouda Soup for Mum (Dad doesn't like mushroom).
The Brodo recipe is from Better Homes and Gardens' Pinterest. The recipe is by Karen Martini. It makes a very big batch, and is freezable, so you can save some for later.
CHICKEN BRODO
Ingredients:
1kg chicken wings (I couldn't get just wings, so I got a pack of wings and drumsticks)
4 Tbsp olive oil
Salt and pepper to taste
2L chicken stock
1L water
1 cup of chopped spring onion
2 teaspoons of minced garlic
3 carrots, sliced
½ bunch celery, chopped (leaves removed)
thyme leaves, to taste (I like thyme very much)
2 bay leafs
3/4 cup arborio rice
1 cup of gluten free macaroni
3 zucchini, sliced
½ cup frozen peas
½ bunch flat-leaf parsley, finely chopped
Grated parmesan, to serve
1. Preheat oven to 220°C. Toss chicken wings in 1 Tbsp of the oil and season with salt and pepper. Put, in a single layer, in an ovenproof dish and roast for 30 minutes or until golden brown.
2. Transfer chicken to a large saucepan. Add stock and water, then bring to the boil over a medium heat. Reduce heat to low and simmer for 20 minutes or until tender.
3. Strain chicken and reserve stock. Set aside to cool, then remove chicken from bone, leaving on a little of the skin. Discard bones.
4. Heat 2 Tbsp of the oil in a second large saucepan over a medium heat. Add spring onion, garlic, carrot and celery. Cook for 10 minutes.
5. Add thyme, bay leaves, chicken, reserved stock, rice and pasta. Bring to the boil over a high heat, then reduce heat to medium-low and simmer for 5 minutes.
6. Stir in zucchini, peas and parsley and simmer for a further 5 minutes or until rice and pasta are cooked. Serve topped with parmesan.
Note: I found that, by letting the soup cool (to be reheated later), a lot of the moisture was absorbed by the vegetables, pasta and rice. You might need to add some boiling water to the mixture when reheating.
Karen Martini says that this soup improves in flavour over the week, so I will be interested so see how it tastes in a few days!
MUSHROOM GOUDA SOUP (adapted from tasteofhome.com)
Ingredients:
1/2 cup butter, cubed
1/2 cup gluten free plain flour, sifted
1/2 teaspoon pepper (plus more to taste, if you like)
1/2 teaspoon ground allspice
1 litre of chicken stock
1/2 cup sherry or additional chicken broth
1/2 cup heavy whipping cream
500g sliced fresh mushrooms (I used a mix of different mushrooms)
2 teaspoons of minced garlic
2 cups shredded smoked Gouda cheese
2 teaspoons of finely chopped chives
In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender.
Add cheese; cook and stir until melted. Add chives. Blend partially with a stick blender. Serve!
This was a really delicious, rich soup. I'm not sure which of these I like best!
The Brodo recipe is from Better Homes and Gardens' Pinterest. The recipe is by Karen Martini. It makes a very big batch, and is freezable, so you can save some for later.
CHICKEN BRODO
Ingredients:
1kg chicken wings (I couldn't get just wings, so I got a pack of wings and drumsticks)
4 Tbsp olive oil
Salt and pepper to taste
2L chicken stock
1L water
1 cup of chopped spring onion
2 teaspoons of minced garlic
3 carrots, sliced
½ bunch celery, chopped (leaves removed)
thyme leaves, to taste (I like thyme very much)
2 bay leafs
3/4 cup arborio rice
1 cup of gluten free macaroni
3 zucchini, sliced
½ cup frozen peas
½ bunch flat-leaf parsley, finely chopped
Grated parmesan, to serve
1. Preheat oven to 220°C. Toss chicken wings in 1 Tbsp of the oil and season with salt and pepper. Put, in a single layer, in an ovenproof dish and roast for 30 minutes or until golden brown.
2. Transfer chicken to a large saucepan. Add stock and water, then bring to the boil over a medium heat. Reduce heat to low and simmer for 20 minutes or until tender.
3. Strain chicken and reserve stock. Set aside to cool, then remove chicken from bone, leaving on a little of the skin. Discard bones.
4. Heat 2 Tbsp of the oil in a second large saucepan over a medium heat. Add spring onion, garlic, carrot and celery. Cook for 10 minutes.
5. Add thyme, bay leaves, chicken, reserved stock, rice and pasta. Bring to the boil over a high heat, then reduce heat to medium-low and simmer for 5 minutes.
6. Stir in zucchini, peas and parsley and simmer for a further 5 minutes or until rice and pasta are cooked. Serve topped with parmesan.
Note: I found that, by letting the soup cool (to be reheated later), a lot of the moisture was absorbed by the vegetables, pasta and rice. You might need to add some boiling water to the mixture when reheating.
Karen Martini says that this soup improves in flavour over the week, so I will be interested so see how it tastes in a few days!
MUSHROOM GOUDA SOUP (adapted from tasteofhome.com)
Ingredients:
1/2 cup butter, cubed
1/2 cup gluten free plain flour, sifted
1/2 teaspoon pepper (plus more to taste, if you like)
1/2 teaspoon ground allspice
1 litre of chicken stock
1/2 cup sherry or additional chicken broth
1/2 cup heavy whipping cream
500g sliced fresh mushrooms (I used a mix of different mushrooms)
2 teaspoons of minced garlic
2 cups shredded smoked Gouda cheese
2 teaspoons of finely chopped chives
In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender.
Add cheese; cook and stir until melted. Add chives. Blend partially with a stick blender. Serve!
This was a really delicious, rich soup. I'm not sure which of these I like best!
Chicken Brodo
Mushroom Gouda Soup
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