Italian Chicken Broth Bowl
By Borough Broth
Published on 16 February 2026
This Italian-inspired chicken broth is the ultimate bowl of comfort, perfect for when you need a meal that feels both fresh and deeply nourishing. Tiny grains of orzo pasta soak up the savoury flavours of the Borough Broth Organic Chicken Bone Broth, while finely sliced fennel adds a delicate, aromatic lift. The real star is the crispy chicken skin – a touch of decadence that brings a taste of Italy to your kitchen.Time and servings
55 minsTotal time
2Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 4 organic bone-in chicken thighs, skin removed and reserved
- 1 splash rapeseed oil
- 1 large onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 fennel bulb, finely sliced
- 2 x 648g Borough Broth Organic Chicken Bone Broth
- 100g orzo
- 1 handful flatleaf parsley, chopped
- 1 tbsp nigella seeds
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Place the chicken thighs (without skin) onto a baking tray and bake for 15 mins.Step 2
Meanwhile, heat the oil in a large pan over a low heat. Add the onion, carrot and celery, and sweat for 10–15 mins, stirring occasionally, until the onion is translucent and soft.Step 3
Add the fennel and cook for a further 2 mins, turning the heat up slightly.Step 4
Pour in the chicken bone broth and bring to a boil. Reduce the heat to a low simmer and cook for 5 mins.Step 5
After the chicken has had 15 mins, reduce the oven temperature to 180°C/160°C fan/gas 4. Lay the chicken skins flat on a separate baking tray, season and add to the oven for 10 mins or until brown and crispy.Step 6
Stir the orzo into the broth, cover with a lid and cook over a low heat for 8 mins, or until tender.Step 7
Remove the baking trays from the oven and shred the chicken thigh meat with a fork.Step 8
Divide the broth and pasta between large bowls, then top with the shredded chicken and flat-leaf parsley.Step 9
Sprinkle with the nigella seeds and serve the crispy chicken skin on the side.