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Italian Chicken Broth Bowl

By Borough Broth
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

9 steps

  1. 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.

  2. 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.

  3. Step 3

    Add the fennel and cook for a further 2 mins, turning the heat up slightly.

  4. 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.

  5. 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.

  6. Step 6

    Stir the orzo into the broth, cover with a lid and cook over a low heat for 8 mins, or until tender.

  7. Step 7

    Remove the baking trays from the oven and shred the chicken thigh meat with a fork.

  8. Step 8

    Divide the broth and pasta between large bowls, then top with the shredded chicken and flat-leaf parsley.

  9. Step 9

    Sprinkle with the nigella seeds and serve the crispy chicken skin on the side.