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Capellini Soup with Rich Chicken Brodo Recipe

Capellini Soup with Rich Chicken Brodo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on July 27, 2007

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    This has to be the best soup I've ever had. The broth is rich with a lovely color. It was a hit with my husband who stated, "This is a keeper!" I have made the recipe 3 times this past winter and sent it along to family...It is a bit of an all day event, but believe me it's worth the time....Enjoy...

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  • on July 21, 2007

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    The recipe turned out well but took a very long time. The kids enjoyed the noodle/chicken combination but I would not make this again. Too much work, too little taste.

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  • on July 20, 2007

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    This is the second time I made it and I also used a rotisserie chicken. The broth is the best because of all the carmelization.

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  • on January 27, 2007

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    Will always really brown my meat for broth !!! makes a big diferance

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  • on January 15, 2007

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    This is great!!! It is so versitile. I always make soup a few days later with the stock.

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  • on December 09, 2006

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    Another wonderful dish. Thanks Michael!

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  • on November 10, 2006

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    When I was fixing this recipe my wife asked me what are we having and when I told her she said it didn't sound good. Two things, 1st. I didn't know what to have with it so I just fixed a french bread sliced & toasted under the broiler so thats all we had with it. 2nd my wife and I just loved it, the flavor & taste was great,it's not a soup and not a pasta dish so if anyone has other sugestion please let me know. Great meal

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  • on November 08, 2006

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    Yes this did take time to make but it was worth the wait while it simmerd. my 7 year old said I should do a cooking show with this. it has a great taste

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  • on October 24, 2006

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    I used a rotisserie chicken since I was short on time. I browned the chicken quickly to warm it and for the pan drippings. I had homemade chicken stock, but added the wine and mushrooms to enhance the flavors. To give an extra little burst I also included a lemon zest and red pepper flakes - delicious and much easier than the original recipe. Would defintiely make again.

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  • on October 18, 2006

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    I was very impressed with the flavors. I didnt have red wine so I used white. The taste blew me away. I cant wait to make it next time with the red wine. I feel the time and effort to a good meal is always worth it. I love to cook and always try new things. I had plenty of chicken left over which I made into chicken salad. Oh my gosh! the best I've ever made. The taste is incredable. So I got 2 meals out of this which means it didnt take all that long.

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