Chicken Brodo with Spring Vegetables and Fried Bread

Name: Chicken Brodo with Spring Vegetables and Fried Bread
Yield: 4 servings
Ingredients: 4 lb. raw chicken bones; 3 spring onions or 4 scallions, chopped; 4 garlic cloves, crushed; 3 oz. thinly sliced prosciutto, chopped; 3/4 cup dried porcini mushrooms, rinsed; 1/3 cup extra-virgin olive oil, plus more for drizzling; 4 (1/2"-thick) slices country-style bread; Kosher salt; 10 oz. asparagus (about 1 bunch), trimmed, thinly sliced on a diagonal into 1"–1 1/2" pieces; 4 oz. button mushrooms, stems trimmed, very thinly sliced; 2 cups pea shoots (tendrils); 1 Tbsp. fresh lemon juice; Finely grated Parmesan (for serving); Freshly ground black pepper

By Aaron Crowder, Katie Jackson, and Nick Perkins

April 23, 2019

Chicken soup with sliced button mushrooms pea shoots and a slice of olive oilfried bread in an individual bowl with a on...

Chicken Brodo with Spring Vegetables and Fried BreadPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater. In place of the rich, fatty broth, there’s delicate and lemony soup brimming with asparagus and pea shoots. Where there once were noodles, there’s a slab of irresistible olive oil–fried bread that stays crunchy on the edges even as it gets custardy in the center. If your butcher doesn't have chicken bones, substitute an equal weight of chicken wings.

Recipe notes

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