Ingredients
1 whole chicken (or 4–5 bone-in pieces)
3 carrots, cut into chunks
3 celery stalks, chopped
1 onion, halved
4 garlic cloves, crushed
1 bay leaf
1 small bunch of fresh parsley
Salt and pepper to taste
12 cups water
(Optional) 1/2 cup cooked orzo or rice
(Optional) Parmesan cheese, spinach leaves, lemon juice
Instructions
Combine all ingredients (except the add-ins) (optional) in a large pot.
Bring to a boil, then reduce heat to a simmer.
Skim off any impurities on the surface.
Simmer gently for 2 to 3 hours.
Remove the chicken, loosen the meat, and discard the skin and bones.
Strain the broth and return it to the pot.
Add the shredded meat, along with pasta, spinach, or lemon juice, if desired.
Reheat gently before serving with a drizzle of olive oil and grated Parmesan cheese.
Notes
Add a piece of Parmesan rind for extra richness.
Cook longer (up to 5 hours) for an even deeper flavor.
Stir in ginger or turmeric for enhanced anti-inflammatory properties.
Use a pressure cooker or slow cooker for added convenience.
Add lemon juice at the end to preserve vitamin C and balance the flavors.
Freeze in individual portions to always have a dose of “Italian penicillin” ready to use.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours (simmering time)