A great soup starts with a great homemade broth. Take this broth to a whole new level by making it from scratch, and take it over-the-top with Italian Zuppa Di Pavese Nuovo Soup.

Bone Broth and Soup

Roast Bones: Preheat your oven to 425 degrees. Toss chicken bones and wings with olive oil. Roast on a large sheet pan for 25 to 30 minutes or until the bones are golden brown.

Remove from oven and brush with tomato paste. Roast for an additional 10 minutes.

Remove from oven, reserving 2 tablespoons chicken fat. Add hot water to the roasting pan and scrape brown bits off pan.  

Make Bone Broth: In a large stockpot, heat reserved chicken fat over medium-high heat. Stir in onions, carrots, and celery and sauté until softened, about 3 to 5 minutes. Add roasted chicken bones and wings to stockpot along with parsley stems, thyme, bay leaf, peppercorns, kosher salt, and water. Bring to a boil. Reduce heat and simmer, covered, for 3-1/2 hours or until concentrated.

Don’t skimp on the boiling time! The collagen in the joints and proteins in the bones need time to melt and create a deep and rich flavor and a protein-rich broth.

Strain broth and season, to taste with salt and pepper. Discard chicken bones and wings, vegetables, and spices. Place broth in a large container with a tight fitting lid and chill until ready to use. (Makes about 3 quarts bone broth).

For Soup: Place a baguette slice in the bottom of 4 serving bowls. Top with Parmigiano, and poached egg. Place raw fennel, bell pepper, green onion, and basil around the baguette slice. Top with poached egg and garnish with fennel fronds. Just before serving, top with hot broth.