Classic Maltese Chicken and Vegetable Brodu / Soup

This month in Mena's Cooking Club, I am travelling to Malta our host of the month is Yasmeen of Wandering Spice. 

According to wiki, Malta officially the Republic of Malta, is a Southern European island country comprising an archipelago of a few islands in the Mediterranean Sea. . The country covers just over 316 km2 (122 sq mi), with a population of around 450,000, making it one of the world's smallest and most densely populated countries. The capital of Malta is Valletta, which at 0.8 km2, is the smallest national capital in the European Union. Malta has two official languages: Maltese and English.

Malta has a long Christian legacy and its Roman Catholic Archdiocese of Malta is sometimes traditionally claimed to be an Apostolic see because, according to the Acts of the Apostles, Paul the Apostle was shipwrecked on Malta. Catholicism is the official religion in Malta. Come lets travel to Malta....  and relish the Classic Maltese Chicken and Vegetable Brodu / Soup.  Brodu means broth which is extremely flavorful and simple to make.

Ingredients
1 Tablespoon Olive oil
1 large Onion - diced
1 Tablespoon Stalks Coriander - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Tomato paste
1 Large Carrot - diced
2 French Beans - diced into small bits
1 Potatoes, - chopped in small pieces
2 Tablespoons cabbage - shredded
700 Ml hot chicken stock (or veg stock for vegetarians)
1 Bay leaf
1 Teaspoon Mixed herbs
Salt and Pepper to taste
1/2 Cup Orzo pasta - Homemade
Salt and pepper, to taste

Method

Chicken stock/ the brodu:
To make the stock use the back, neck and wings of a chicken. In a pot add 1.1/2 liter of water and the chicken, let it boil on low flame for 45 minutes to an hour or till the stock reduces for half the quantity, Strain the stock and shred the flesh. Keep the stock and the chicken separately.


In another pot, heat the olive oil,   add the onions and bay leaf, saute onions  till lightly brown.  Add the garlic and cook for 30 seconds or until fragrant. Stir in the tomato paste and cook 1-2 minutes or until it deepens in color and flavor.
Add in the diced carrots, beans, potatoes, cabbage and give it a quick stir,  add the stock of the chicken, herbs, coriander stem and bring it to a boil, then reduce the flame to low and cover and cook 25 minutes, until the carrots and potatoes are tender. 

Add in the Orzo pasta, cook for about 4 minutes.  When the pasta cooks add the chicken. 

Serve hot with a sprinkle of grated Parmesan cheese on top  and toasted  garlic butter bread .

My Notes:

I used fresh herbs like thyme, rosemary, parsley, basil and oregano a little bit of each.

You can used any small pasta of your choice.

Labels : Malta, Soup, Healthy, Mena Cooking Club

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