This is our mom’s recipe for brodo soup. It is amazing. Garlic or garlic cheese bread goes great along with the soup. Its not uncommon for the soup to become overly thick as it continues to absorb the broth if it sits more than an hour. Just add water and to to your desired consistency, reheat and eat. This is really my mom’s recipe for the chicken. The other is the same but boiling 3 lbs. of ox tails until tender then adding beef broth to the boiling pan and carrots. ancini de pepi etc………
Brodo
Ingredients
- 6 chicken thights or 4 chicken breasts
- 1 gallon water
- 32 oz chicken broth
- 1 pound anceni de pepi
- 1 lb. sliced carrotts
- salt and pepper to taste
- Parmesan cheese to taste
Instructions
- Bring water and chicken to a boil then reduce to a soft boil until chicken is cooked. Remove chicken from pan, skin and debone the chicken, set aside. Add 32 oz. of chicken broth to pan and bring back to boil. Add 1 lb. of slice carrots to the boil (if you like them)
- Add 1 lb. of Anceni de Pepi to the boiling broth at the same time the carrots go in. Reduce to a soft boil stirring occasionally to avoid it from sticking to the bottom of the pan.
- Once cooked, stir in your chicken. If the mixture appears to absorb more than your broth in the pan, and becomes thick, you can add either more chicken broth or water until it returns to a lighter consistency. Salt and pepper to taste. Sprinkle some parmesan cheese in your soup (bowl) and enjoy.
- Course : Soup/Salads and Sides
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