Maltese Chicken and Vegetable Soup (Tiġieġ u Ħaxix Brodu)
Malta is an island between Sicily and Tunisia. Its cuisine and culture reflect that of its neighbors. This classic Maltese dish is similar to Italian minestrone, including the addition of orzo. The word brodu, meaning broth, comes from the Italian word brodo. This soup is light, lively and nourishing.
Ingredients 17
1 kg chicken, 1.35 kg, quartered
2.4 l water
2 tbsp salt
3 tbsp chicken fat, rendered
1 yellow onion, large, cut into 5 mm (¼ in) cubes
80 g cilantro (coriander)
3 garlic cloves, very finely chopped
2 carrot, cut into 5 mm (¼ in) cubes
2 yellow potatoes (yukon gold), peeled, cut into 1 cm (½ in) cubes
2 tbsp tomato paste
1⁄4 head green cabbage, julienned
2 bay leaves
50 g orzo pasta
4 basil sprigs, leaves roughly chopped, stems finely chopped
4 mint sprigs, leaves roughly chopped, stems finely chopped
10 parsley sprigs, leaves roughly chopped and stems finely chopped
10 dill sprigs, leaves roughly chopped, stems finely chopped
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Place the and in a large pot with the . Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside and reserve the broth.
Wipe out the pot, then add the or oil and heat over a medium heat. Add the , cilantro stems, , , , , and and cook slowly, stirring for 6–8 minutes until the vegetables are soft.
Add the reserved and bring to a very gentle simmer. Add the and cook for 7–10 minutes until tender. Add the reserved and stir to combine. Stir in the chopped and season with and freshly ground black pepper.
