Italian Chicken Broth
6 servings
25 minutes
Italian chicken broth is the embodiment of cozy and homey Italian cuisine. Its history roots in traditional recipes that have been prepared in Italian families for centuries. The clear, fragrant broth with tender chicken and thin slices of carrot offers a harmony of taste and a warming sense of comfort.
1
Cut the chicken in half.
- Poussin (spring chicken): 1 piece
2
Pour drinking water (enough to completely cover the bird) and place it on high heat.
- Poussin (spring chicken): 1 piece
3
Once the water boils, reduce the heat and remove the foam.
4
Slice the carrot into thin slices and add to the broth 5 minutes after boiling.
- Carrot: 200 g
5
Add hot pepper.
- Chili pepper: 0.3 piece
6
In a small pot, heat water, and when boiling, add oil, salt, and pasta. Reduce the heat. Cook according to the package instructions.
- Olive oil: 1 teaspoon
- Sea salt: to taste
- Stelline pasta: 150 g
7
Then drain the water.
8
Season the soup with a pepper mix and cover with a lid. After boiling, cook for 20 minutes.
- Five pepper blend: to taste
9
Add salt at the end of cooking.
- Sea salt: to taste
10
On the plate, place a portion of pasta and sliced chicken.
- Stelline pasta: 150 g
- Poussin (spring chicken): 1 piece
11
Pour with broth and carrots.
- Carrot: 200 g
12
Serve decorated with greens.
- Fresh herbs: to taste
