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Capellini Soup with Rich Chicken Brodo Recipe

Capellini Soup with Rich Chicken Brodo

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Average Rating:

Total Reviews: 40

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  • on February 03, 2013

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    Although this recipe is alot of of work, it is well worth it!!! I've been making this for a few years now since I first saw Michaels episode of his Brodo. It is wonderfully delicious!!! Yes, lots of
    salt and pepper. Last night we had a dinner party of six and this was the perfect meal to serve.
    We were able to do all the cooking and cleaning, having everything ready by the time our guests
    arrived. They all loved it! Clean plates all around! We were even happier to hear that two of our
    guest had actually dined at one of Michaels restaurants in Napa Valley. Couldn't have picked a more perfect entree. Don't be afraid of the work, its well worth it! Thank you Chef Chiarello!!

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  • on February 20, 2010

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    I made it with gnocchi and brined the chicken for 3 hours first.The brodo was to die for.Do to the brine, no additional salt was needed. This will become my go to chicken stock from now on. Thank you Michael, The Soup Nazi.

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  • on January 31, 2010

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    This recipe was more project than anything. It is pretty taste but nothing extraordinary.

    I started the recipe, ate a lunch, and by the time the recipe was finished I was hungry again.

    The results were nothing spectacular (even though I added a months worth of salt and pepper.

    I will not cook this again.

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  • on January 26, 2010

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    i made this soup yesterday with high hopes that i had found my new favorite soup. i love the technique of caramelizing the vegetables and i really think it added a lot of depth to the overall flavor profile. i browned both sides of the chicken but found that the non-skinned side developed a rather leathery top layer that i ended up peeling off when i shredded the chicken. in the future, i will only brown the skin side and just let the other side braise in the soup liquid. the most unfortunate thing about this soup is that it's really not very impressive to look at. in all honesty, it looks much like ramen noodles in beef broth, certainly not something you'd hope for after spending 4 hours at the stove! in the end i found the broth to be amazingly flavorful and i will definitely make it again. but i think i'll also toss a few vegies into the finished broth to make it look at bit more appetizing. my last word of caution.... heed michael's advice when he tells you to taste the soup and season liberally. 10 cups of water takes a fair amount of salt & pepper to give it flavor. don't be fooled by the quantity you use... follow your palate!

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  • on March 10, 2009

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    This broth had little if any flavor. It really needs some flavor.

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  • on October 31, 2008

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    I will admit it was time consuming. Smelled REALLY good while cooking. I thought the flavor was great too.

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  • on September 19, 2008

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    wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • on September 01, 2008

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    This is the best soup!!! I make it often and I love the broth!!!

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  • on November 13, 2007

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    I loved this soup, however it is an incredible amount of work. I think I'd save this recipe for a special occasion, when I had plenty of time to cook.

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  • on November 12, 2007

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    I followed the recipe to a T, with the exception that I made the broth the day before, refrigerated it, and skimmed off a lot of the fat. The brodo was sort of bland, unfortunately, after all that cooking. It looked and smelled good, but the taste did not match. As such, the soup was dull. Will not make again.

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