How to Make Chicken Broth
This chicken broth served with parmesan crepes hails from my Nonna’s region of Teramo in Abruzzo. It’s a traditional recipe that offers a delicious, slow-cooked broth paired with light, thin crepes brimming with salty parmesan cheese. This unique twist on classic chicken broth warms both my heart and tummy—it’s truly one-of-a-kind. Gaining this recipe felt like receiving a piece of Nonna’s history, a treasure I will cherish forever and I hope you will too! While perfect for the changing weather, you can also enjoy it as an entrée in smaller portions. It’s sure to become a family favorite in your home as well.
Watch Chicken Broth Video Recipe:
How to Make CHICKEN BROTH | Nonna Igea Chicken Broth Soup Recipe
Nonna Igea’s Top Tips
Measure with an Egg
Use one of the eggs as a measure. Carefully crack it open at the very top so it remains almost whole. After rinsing it with water, use it to measure the water for your crepe mixture.
Achieving the Perfect Crepe
Keep the crepe mixture to a minimum in your pan to ensure the crepes stay nice and thin. The more you practice, the better your crepes will become!
Chicken Broth
Print Recipe
Equipment
- XL pot
- knife
- Chopping-board
- Small to medium-sized fry pan
- Tablespoon
- Extra virgin olive oil EVOO
- Whisk
- Ladle
- Kitchen paper
- Hand-held sieve
Ingredients
- ½ Organic chicken, cut into pieces
- 5 pieces Veal
- 1 whole Onion
- 3 Celery stalks, complete with leaves
- 1 Carrot, peeled
- 1 Cinnamon stick
- 3-5 Cherry tomatoes
- Rock salt
- 8 Tbsp flour
- 8 eggs
- Water
- A pinch of fine salt
- Grated parmesan cheese
Instructions
- To make chicken broth with parmesan filled crepes, begin by putting the pieces of chicken into your pot, add the veal and fill it almost to the top with water.
- Set the pot on the stove at medium heat. As soon as it starts to boil, you'll see some foam forming on the top — go ahead and skim that off and toss it out
- Keep the boil going for about 10 minutes, taking care to remove any foam that pops up.
- Now, kick up the flavor by tossing in a whole onion (skin off), celery, carrot, a cinnamon stick, and a few cherry tomatoes. Don't forget a good pinch of rock salt.
- Let it all simmer together for about 2 hours, letting the flavors really come together.
METHOD TO MAKE THE CREPES:
- Now, let’s prepare the crepes filled with parmesan. First, crack 8 eggs into a mixing bowl and give them a good whisk. Crack just the top off one more egg and use the shell to measure water later
- Then sprinkle 2 teaspoons of salt to the eggs and continue whisking.
- Gradually add 8 tablespoons of flour to the eggs, one spoon at a time. Sprinkle the flour while continuing to whisk to prevent lumps.
- Thoroughly clean the eggshell from which you removed only the top earlier, then use it as a measuring cup. Fill it and add water to your mixture 8 times, whisking well each time.
- Chill the crepe mixture in the fridge for about 5 minutes.
- Now it’s time to cook the crepes! Heat a small to medium-sized pan over low heat. Drizzle a few drops of extra virgin olive oil into the pan. Wipe off the excess oil with kitchen paper, leaving just enough to prevent sticking.
- Using a ladle, scoop up some of the crepe mixture, hold the fry pan in the other hand, then pour the mixture inside and quickly flick your wrist making the pan move in a circular motion to spread the mix around creating the form of a crepe.
- Try not to have any holes in each crepe and remember, the more you make, the better you will get!
- Cook each crepe for 10-20 seconds or until it begins to peel away from the edges, then carefully flip it to cook the other side. The crepes will cook quickly since they are thin.
- Once cooked, lay them out on a tablecloth, covering them with a tea towel to keep them moist.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve
Now for the fun part! Start by taking each crepe one at a time, and sprinkle parmesan cheese all over one side. Then, gently roll it up tightly and place it into a large soup bowl set aside for serving. Continue by layering the crepes tightly next to each other, filling the bottom in one direction, and then stacking another layer on top in the opposite direction.
When you’re ready to serve, take the chicken broth off the stove. At the same time, use a ladle to carefully scoop out the broth and pour it through a sieve right over the crepes, making sure none of the vegetable pieces get into the soup.
To finish, add another sprinkle of grated parmesan cheese to the bowl and serve the dish while it’s nice and hot!
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