Learn how to make a good broth, the soul of Italian cooking!

A good broth is the beating heart of countless traditional Italian dishes — from risotti to soups, and even pasta in brodo.

Before the sauce, before the pasta, before the final touch of Parmigiano — it all starts here. A rich, flavorful brodo brings warmth, depth, and authenticity to your table. Whether you’re preparing a delicate risotto alla Milanese, a comforting tortellini in brodo, or a light minestra, your success depends on this humble yet essential base.

In this recipe, you’ll learn how to make a vegetable broth with the option to add chicken for a light meat variation. And because we don’t like waste in the Italian kitchen, we’ll also transform the cooked veggies into a rustic, healthy salad. Two dishes, one pot — zero waste, 100% flavor.

Now let’s get that pot simmering! 🫕

Homemade Broth and Leftover Vegetable Salad

A two-in-one recipe: delicious vegetable (or light meat) broth and a satisfying salad with the cooked veggies!

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🥣 How to Make Vegetable (or Chicken) Broth

Ingredients (for 1 liter of broth – approx. 0.26 US gallons)

• 1 medium potato, peeled and halved
• 2 carrots, peeled and cut in chunks
• 2 celery stalks, with leaves if possible
• 1 onion, peeled, whole, with 1–2 cloves stuck into it
• 1 small bunch of fresh parsley (stems included)
• 1 bay leaf (alloro)
• 1 liter cold water
• Optional: 1 chicken leg or a small piece of chicken breast for a light meat broth
• Salt, to taste (add only at the end)

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Method

1. In a pot, place all the vegetables, herbs, and if desired, the chicken.
2. Cover with 1 liter of cold water.
3. Bring to a gentle boil over medium heat.
4. As soon as it starts boiling, lower the heat and let it simmer gently (not a rolling boil) for at least 1 hour.
   You can simmer longer for a richer taste — up to 2 hours.
5. Skim off any foam or impurities from the surface.
6. Once done, strain the broth.
7. Use immediately, or let it cool and store in the fridge for 3 days or freeze for later use.

✅ You now have a light, clear and aromatic vegetable broth, or a delicate chicken broth if you added meat.

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🥗 What to Do with the Cooked Vegetables?

Don’t toss them — make a rustic Italian insalata di verdure lessate!

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Leftover Vegetable Salad

Ingredients

• Cooked vegetables from the broth: potatoes, carrots, celery, onion
• Fresh greens (spinach, arugula, lettuce — your choice)
• 1 tomato, chopped
• A handful of black olives
• Optional: cooked ravioli or pasta
• Optional: 1–2 boiled eggs, quartered
• Extra virgin olive oil
• Apple cider vinegar or balsamic vinegar
• Salt and freshly cracked black pepper

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Method

1. Chop the cooked vegetables into bite-sized pieces.
2. In a large bowl, mix with the fresh greens, tomato, olives, and any extras like boiled eggs.
3. Season with salt, a splash of vinegar, and a generous drizzle of extra virgin olive oil.
4. Toss gently and serve at room temperature or chilled.

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🇮🇹 Tip from the Cucina della Nonna

If you added chicken to the broth, shred the cooked meat and toss it into the salad — no waste, full taste