Chicken soup is a classic comfort food and is frequently recommended as a restorative dish during cold season. It also seems that every home cook has his or her own secrets and techniques for making the best chicken soup. For a slightly lighter version, I like the Italian Zuppa Pavese. A simple chicken broth is adorned with a crusty piece of toast, a soft poached egg, and grated parmigiano - a generous grating of black pepper. It is the perfection of simplicity.
This recipe is best if you make it with homemade chicken stock. However, it is still yummy if you don't want to go to that trouble, and buy chicken stock from the store instead.
*Inspired by my years in the kitchen of a small osteria —Victoria Zoë Gibson
What You'll Need
crusty sourdough bread (thick)
freshly grated parmigiano-reggiano
salt and pepper to taste
Preheat oven to 350. Generously brush both sides of bread with olive oil and place on a baking sheet in the oven. Bake for about 10 min until golden brown, turning halfway through.
In the meantime, put your chicken stock in a small saucepan and bring it to a low simmer. Cover and keep hot.
While egg is cooking warm a shallow soup bowl and place the toast in the bottom, sprinkle generously with parmigiano, top with poached egg and pour the hot broth carefully into the bowl. Garnish with an additional sprinkle of parm, and salt and pepper to taste. Enjoy immediately.