On wet days, I have a hankering for broth. My mother prepared broth frequently, so I may have developed this habit at an early age. One of her best dishes was Manhattan Clam Chowder. I’ll never forget the day she used her brand new pressure cooker to prepare poultry broth. Mum hadn’t grown used to the new device yet, and she accidentally opened the spigot before it was time.
My dad never let helen forget when her chicken broth went through the roof. I’ll never forget the shocked expression on her face. A few of the ceiling panels may have needed to be replaced.
I don’t use a pressure boiler to make my poultry broth. I use a cheap, large saucepan with a cover I picked up at a thrift shop. The foundation of this broth is the three vegetables—onions, celery, and carrots. The Brussles sprouts were on sale at the supermarket, so I purchased a few even though I only occasionally use them in cooking. This green veggie, which is similar to cabbage, enhances the soup’s taste.
I use a can of chopped, salt-free tomatoes in liquid to give a splash of color. Garlic and thyme are two of my go-to seasonings. Dried cilantro could be a nice addition.
The recipe calls for chicken, but if you don’t have any on hand you can easily make it poultry-free. Chicken stock can be swapped out for vegetable stock. Pasta shapes like circles, shells, and sliced spaghetti will all work. If you’re thinking about just throwing the noodles into the broth without weighing, stop yourself. You’ll end up with structure is modeled, a hybrid of soup and stew, rather than broth.
When reheating broth, take into account that noodles will continue to collect water even after being stored in the fridge. This Orzo and Oregano Chicken Broth is a complete dinner. Crackers, firm buns, French bread, or focaccia make great accompaniments.
1/4 cup water 1 tbsp olive oil
One sliced medium-sized yellow scallion
A half a cup of minced vegetables
Carrots, baby, 1 cup
Brussel Sprouts, 2 containers (cut in half)
1 (32-ounce) container of low-sodium chicken stock (or vegetable broth)
Diced tomatoes in their own liquid, one can (14.5 ounces)
Water, one can (14.5 ounces)
2 tablespoons of poultry broth
a half cup of orzo (rice-shaped pasta)
Oregano, ground, one teaspoon
a single spoonful of dried garlic
To flavor, with salt and pepper
Oil the broth saucepan with olive oil. Cook the onion for about five minutes, or until it becomes transparent. Sprouts, carrots, and celery should be added. Five more minutes of cooking time are required. Throw in the rest of the stuff, cover the pot, and bring it to a simmer. Turn the heat down and boil the veggies for 20 minutes. Add some shredded Parmesan as a topping if you like. To feed 8 people.