Brodo di Pollo Three Ways

Styling: Anita Parise
Blog: Renee Lenzarini
Photography & Video: Anita Parise
Recipe & Inspiration: Brodo di pollo from every region to every household

For our next recipe, we wanted to give our GR clubbers something perfect to prepare for those cooler autumn nights and chilly days. It is also the ideal meal for sharing with the family. The aroma of this recipe simmering for hours will fill your house and your heart. There is also something extremely comforting in a bowl of brodo as it is used as a natural remedy for those sore throats and common colds.

Brodo di pollo – or Italian chicken broth – is made in slightly different ways from every region to every household. This is what inspired us to create three variations using the brodo di pollo as the base. Personally, I like to use a bay leaf (dry or fresh) and a small piece of lemon rind.  I also often use fresh basil if it is in season and the rind of some Parmigiano Reggiano.  Chicken broth is a basic recipe of the Italian Cuisine. My nonna would always have a pot simmering on her kitchen stove to add to risottos, minestras or vegetable dishes such as carote e piselli.

This recipe is well worth the wait. You may want to just make the base broth or try all three. My mum will often make a chicken broth and then use it the same day to make a sensational minestrone.  Anita and I decided to create the following recipes:

  1. Maltagliati in Brodo
  2. Stracciatella
  3. Asian Style Soup with an Italian Twist

In Toscana, we use maltagliati (meaning poorly cut) as a primo piatto with legumes, mushrooms and cavolo nero. Maltagliati are also very popular fresh cuts of pasta for soup and easy to prepare. Stracciatella is a primo piatto served traditionally in central Italy, namely Lazio. It was originally a poor man’s meal; that is, originating from la cucina povera. And finally, we have an Asian inspired soup with an Italian twist which pairs splendidly with a peppery shiraz.

As mentioned before, it seemed that my nonna always had brodo ready to serve. It was also used to begin every meal; the primo piatto. As children, nonna would ask us which pasta we would like the brodo served with and it was almost always a unanimous ‘With peperini!” My sister and I also had a method for eating our brodo. We would start by dipping in a piece or two of bread whilst the broth cooled. Next, we would scoop up all the broth (literally draining the plate), saving the pasta for last.

However you choose to make or serve your brodo we hope you delight in these variations and the memories it awakens.

Renee, Anita & the GR team


  • 2-3 x large carrots, chopped roughly (for stock)
  • 3-4 x sticks of celery, chopped roughly (for stock)
  • 1 x large onion, quartered (for stock)
  • 500 gms of chicken pieces, cleaned and excess fat removed. Cuts on the bone gives more flavour - we used chicken thighs (for stock)
  • 4 litres of water (for stock)
  • 1/2 tsp of black peppercorns (for stock)
  • Salt to taste (for stock)
  • A couple of GR Pasta Sheets (for maltagliati)
  • Grated Parmigiano Reggiano to serve (for maltagliati)
  • 250 gms of GR Linguine, cut in half (for stracciatella soup)
  • 2 x eggs (for stracciatella soup)
  • 2 tbsp of grated Parmigiano Reggiano (for stracciatella soup)
  • A pinch of salt (for stracciatella soup)
  • A pinch of ground black pepper (for stracciatella soup)
  • A pinch of nutmeg (for stracciatella soup)
  • Olive oil (for Asian style soup)
  • 1 x 4cm piece of ginger, cut roughly (for Asian style soup)
  • 1-2 garlic cloves (for Asian style soup)
  • 1 tsp of black peppercorns (for Asian style soup)
  • 3 x star anise (for Asian style soup)
  • 1-2 hot chillies, cut into rounds (for Asian style soup)
  • 1 tbsp of light soy sauce (for Asian style soup)
  • 1-2 bunches of bok choy (for Asian style soup)
  • 500 gms of GR Chicken & Spinach Half Moon Agnolotti (for Asian style soup)
  • Shredded chicken (for Asian style soup)


* Base Brodo makes approximately 3 litres. Serves the whole family (easily 6 hearty bowls).
* This stock can be used immediately or frozen for another time. Will keep in freezer for up to 3 months.

  • Place the chicken and vegetables into a large pot and pour in the water. Add the remaining stock ingredients.
  • Slowly bring to the boil over a medium heat. Once boiling, reduce the heat to a low simmer for 2-3 hours, partially covered. Check for impurities and skim from the surface.
  • When ready, let the stock cool completely. Remove the chicken and set aside.
  • Strain the stock through a fine sieve and remove the vegetables and aromatics.
  • To create the maltagliati roughly cut the lasagna sheets into irregular rectangles (in a criss-cross pattern) approximately 5 cm long and 2-3 cm wide.
  • Place a large pot of salted water on to boil. Once boiling, drop the maltagliati into the water and cook for approximately 3 minutes (no longer than 5 mins). They should be a little softer to the bite than al dente.
  • Once cooked, strain the pasta and divide between 4-6 bowls. Ladel over the stock and enjoy with a sprinkling of your favourite cheese (my nonna prefers a blend of Parmigiano Reggiano and Pecorino Toscano).
  • To make the stracciatella soup, place a large pot of salted water on to boil. Add approximately 250 grams of the linguine that half been cut in half.
  • Once boiling, drop the linguine into the water and cook for approximately 3 minutes or until al dente.
  • Use a fork to whisk together the 2 eggs, salt, black pepper, nutmeg and parmesan in a small bowl.
  • While stirring the simmering broth with a fork or whisk, pour the egg mixture slowly into the boiling broth and whisk continuously to form thin strands of egg.
  • Bring back to a simmer for 2-3 minutes on a moderate heat until the egg starts to float to the surface.
  • Once the pasta is cooked, strain the pasta and add to the soup. Divide between 4-6 bowls and enjoy whilst it's hot!
  • To begin our Asian inspired soup place the ginger, garlic and peppercorns into a mortar and pestle. Grind until a paste is formed.
  • Next, in a medium sized pot sautee the paste with a little olive oil until soft and fragrant (be careful not to burn the garlic).
  • Add the stock, star anise and the soy sauce. Bring to the boil and simmer on a moderate flame for 20 minutes. Don't forget to taste your stock and adjust for salt.
  • Meanwhile, fill a large pot of salted water and bring to the boil. Cook the bok choy for a few minutes or until just wilted (as they will continue to cook after the stock has been poured over them).
  • At the same time place another large pot of salted water on to boil. Once boiling, drop the CH & SP Agnolotti into the water and cook for approximately 15 minutes or until al dente.
  • Once cooked, strain and divide the bok choy, agnolotti and shredded chicken between 4-6 bowls.
  • Ladel the clear broth over the prepared bowls and sprinkle with freshly cut chilli.
  • Chicken & Spinach Agnolotti with Broccoli Pesto

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