Brodo di Gallina (Hen Soup)

January 4, 2010 | In: Soup

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The Hen Soup recipe is excellent on winter days. It brings a little warmth and happiness to the table. I recommend the Tagliolini Pasta for this soup. If you are up for it, check out the recipe to make the Tagliolini Pasta from scratch. It will add an extra taste to your soup.

Serving: 5-6 people


1/2 Hen

1 lb of Tagliolini, Quadrucci, or any Egg Noodle Pasta

5 Celery stalks ( keep the celery leaf)

3 Carrots

3 Tomatoes cut in half

1 large Onion (or two small onions)

Bunch of parsley with the stem

1 gallon Water

2 Chicken Bouillon

1 tbsp Salt


Bring one gallon of water to a broil. When the water is boiling, add the washed and cleaned Hen.

Let the hen boil for 5 minutes. Remove all the foam from that top.

Add the cut vegetables to the water. When they are boiling, turn the heat to low, cover the pan, and let it cook for 1 hour.

Add the bouillon after the hen has been cooking for one hour.

Boil it for another hour.

Strain the soup to remove the vegetables from the broth

Cook the Tagliolini in boiling water for 1 minute. We want to boil the pasta on a separate pan first because we want to remove a bit of the starch. Drain the pasta and add it to the boiling broth.  Let it boil for 4 minutes.

This soup is good with any kind of egg noodles that you like. My recommendation is to use Tagliolini or Quadrucci pasta.

Remove the hen. Serve the soup with the noodles. You can serve the hen as another dish with pickled vegetables and a drizzle of extra virgin olive oil. I like to serve it with pickled artichokes hearts that I jarred it earlier.

Enjoy it

Buon Appetito!

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