A HEARTY SOUP SOOTHES THE SOUL-LA ZUPPA PER L'ANIMA

I love to make soups. Of course, I love to eat a good soup. Today I am starting with one kind of soup- la zuppa. It is the basic chicken broth. Every chef or cook always has the basic stock as a staple that can be used in different menu plans. I will be blogging about different soups in the future that involve more preparation.

A real Italian cook from the Ciociaria area would use an old chicken hen which gets boiled for 2-3 hours. I just use the North American speed-fast method , i.e. using a chicken leg with thigh.

This soup can be made for one meal or a larger batch for several meals. I usually make a larger batch for at least 3 meals. Modern cooks can use a slow cooker or crock pot. I still use a saucepan on the stove.
 
STOCK CHICKEN BROTH

INGREDIENTS ( use 1 each or more depending on the batch wanted)

1 or more chicken legs with thighs.

Saucepan that can accomodate 20 cups( 5 litres ) of water. Using a big pot is better so there is less chance of boiling over.

1- 3 carrots.

1- 3 onions.

1- 3 celery stalks.

1- 3 tomatoes- frozen ones, take off the skin- from your summer stock. Or a fresh tomato. Actually tomatoes are optional.

Parsley to taste.

Garlic cloves. 1-3 peeled and left whole.

Salt, pepper to taste.

DIRECTIONS

Water in the saucepan or large pot. Turn on to boil

Add chicken.

Clean carotts and leave whole adding to water.

Skin onions and leaves whole adding to water.

Add tomotoes.

Parsley whole or grounded.

Salt and pepper.
 
After bringing to broth to the boil, turn down heat.

Let broth simmer for at least an hour or even longer.

When all the ingredients are cooked, remove them to a separate plate with just the broth remaining.

The chicken and vegetables can be eaten separately. The boiled chicken tastes good with a little salt.

A BASIC SOUP

Use a portion of the broth. Keep in a separate pot.

Boil and cook your favourite soup pasta. Like baby shells, tubetti.

Salt to taste.

Some Italians like to use the egg noodle- tagliatelle for their soup.

Once cooked, drain and add to the broth for a quick soup. Add parmesean cheese if desired.


STRACCIATELLA

This is a flavourful soup when you do not want a pasta dish with dinner. Or you just want some light eating.

Put a portion of broth in a pot and bring to a boil. A nice quick mid-week dish. See you are using that extra batch you made.

While waiting for the broth to boil, beat 1-3 eggs with parmesean cheese. Depending again on how many portions you want.

Add the mixture to the boiling broth, stirring to break it up to distribute in the broth.

When it is in little clumps, it is done. It does not take very long. For the harried after work cook, looking good.

Serve in bowls and each person can add additional parmesean cheese as a topper. A fresh bun or crunchy Italian bread and the soup also make a good combo.

ITALIAN RISOTTO

Using the basic broth cook the portion of rice you want for dinner in some broth. The rice absorbs the taste and the liquid is boiled down.
Cook the rice to the texture you desire. I like a little al dente while Barb always likes any pasta or rice to be a bit "mushy". I still think al dente is better.

Added Notes- A good soup simmering in the house is so wonderful to smell. The aroma reminds me of my mother and the many times she made soup- la zuppa per la famiglia!