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Chicken & vegetable Brodo


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the chicken in a roasting tray, skin side up. Season reasonably well, sprinkle with oil and cook in the oven for about 25 mins.
  • Then shred the chicken when cool enough to handle.
  • While the chicken is cooking, heat a little oil in a large non-stick pot and gently sauté the onion, carrots, celery, fennel and garlic until tender, stirring now and again.
  • Add the stock, tomatoes, bay leaves, thyme, seasonings and rice. Stir and cook until the rice is tender. Taste for seasoning.
  • Then add the corn, cannelini beans, peas, parsley and the shredded chicken. Stir and briefly cook.
  • Serve the soup with chicken in individual bowls with a sprinkling of grated parmesan on top, if you like.


  • 1 chicken, portioned
  • sea salt & freshly ground pepper
  • olive oil
  • 2 onions, chopped
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 1 large fennel bulb, diced
  • 4 garlic cloves, crushed
  • 2 litres chicken stock
  • 1 can diced tomatoes
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 1 cup Basmati (long grain) rice
  • 1 cup corn kernels
  • 1 can cannelini beans, rinsed & drained well
  • ½ cup frozen peas, thawed
  • 2 tbsp chopped Italian (flat leaf) parsley
  • freshly grated parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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