It’s soup season, y’all.

To celebrate, we’re rounding up some of our favorite soup recipes – created by our founder, Chef Marco Canora.

Marco’s Go-To Chicken Noodle Soup

INGREDIENTS

• 2 lbs. bone-in, skin-on chicken breasts – rinsed and patted dry (rotisserie chicken also works perfectly for this recipe!)
• Sea salt and ground black pepper
• 3 Tbsp. Extra Virgin Olive Oil, plus more for finishing
• 2 large carrots, halved lengthwise and cut crosswise into ¼-inch-thick slices
• 4 celery stalks, chopped
• 1 large onion, cut into large chunks
• 5 cups Brodo chicken broth
• 2 cups water
• 2 Tbsp. chopped fresh dill
• 8 oz. egg noodles, cooked al dente

INSTRUCTIONS

1. Take the chicken out of the refrigerator about 20 minutes before cooking, so it can come to room temperature. Preheat the oven to 425°F. Generously season the chicken on both sides with salt and pepper. If you’re working with a pre-cooked rotisserie chicken, you can skip this step.
2. In a large ovenproof skillet, heat 1 Tbsp. of the olive oil over high heat. When the oil slides easily across the pan, add the chicken skin-side down and cook, untouched for 1 minute. Transfer the skillet to the oven and cook until the chicken shows no sign of pink when pierced near the bone, about 30 minutes. Flip each breast and set the skillet aside until the chicken is cool enough to handle. If you’re working with a pre-cooked rotisserie chicken, you can skip this step.
3. Chop or shred the meat into bite-size pieces, discarding the skin and bones. Place the shredded meat back into the heated skilled.
4. In a large pot, heat the remaining 2 tablespoons of olive oil over high heat. When the oil shimmers, add the carrots, celery, onion and a pinch of salt. Cook for 1 minute. Reduce the heat to medium, cover, and cook for an additional 15 minutes – stirring occasionally.
5. Pour in the chicken Brodo and water, then bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Add the chicken (including the juices it released in the skillet), cooked pasta, dill and simmer for five minutes more. Add salt to taste.
6. To serve, ladle into bowls and dot the top of each serving with a couple of ½-teaspoon dots of olive oil.

Pasta e Fagioli

INGREDIENTS

• 1 box of Ditalini pasta
• 1 lb. of dried Barlotti beans (soaked in the fridge for two days prior, or use canned beans)
• 1-1/2 Tbsp. fresh sage, chopped – plus one bunch
• 1-1/2 Tbsp. fresh rosemary, chopped
• 5 garlic cloves, sliced – plus one head of garlic
• 3 cups of Brodo Hearth broth
• 2 Tbsp. tomato paste
• 1/2 lb. pancetta, cut into one-inch pieces
• 2 onions, chopped
• 1 cup Parmesan cheese, plus more for serving
• 2 pats grass-fed butter

INSTRUCTIONS

1. Cover pre-soaked beans with fresh water by 2 inches. Add one head of garlic and the bunch sage. Bring to a boil, then lower to a very soft simmer. Cook until beans are very soft and creamy (timing varies, but estimate approximately 2-4 hours). Stir the beans gently a couple of times per hour, and salt around the halfway point. The bean liquid should taste delicious on its own!
2. In 2 Tbsp. of olive oil, render and brown the pancetta over low-medium heat.
3. In the meantime – slice garlic, dice onions, and chop the sage and rosemary.
4. Once the pancetta gives up its glorious fat, and some brown bits form on the pan; add onions and fry over medium-high heat for about 3-5 minutes, stirring frequently.
5. Add sliced garlic. Cook 2 minutes, then add 2 heaping Tbsp. of tomato paste plus the chopped herbs. Stir well and lower heat. Cook for 5-7 minutes.
6. Pour in all of the Brodo hearth broth and half of the cooked beans. Simmer on low heat for 20 minutes.
7. Puree the other half of the beans with some of their liquid.  It should be the consistency of pancake batter. Add bean puree to the pan and simmer for another 10 minutes.
8. Meanwhile, cook pasta in salted water until very al dente and add cooked pasta to your pan.
9. Pull out the pancetta with a fork or tongs, so that you’re left with just its flavor. If you wish to leave it in for serving, chop the pancetta smaller in the beginning.
10. Add a cup of grated Parmesan, two pats of butter and lots of black pepper. Toss, toss, toss over the heat. If it seems dry, add some bean liquid and/or pasta water.
11. Top with more Parmesan to serve.

Seasonal Squash Soup

INGREDIENTS

• 2 medium-sized seasonal squash (butternut squash works well, but you should experiment with look any freshly picked varieties from your local farmer’s market or grocery store)
• 4 shallots
• 1/2 tsp. sage
• 1/2 tsp. cardamom
• 1/2 tsp. ginger
• 1 cinnamon stick
• 3-1/2 cups of Brodo hearth broth
• 2 – 4 Tbsp. grass-fed butter
• Ground nutmeg and pumpkin seeds for finishing

INSTRUCTIONS

1. Slice both squash in half (with seeds included) and place on a roasting pan with the whole shallots. Loosely cover the pan with aluminum foil, and roast on 350°F for 2 hours.
2. Scoop out the squash seeds. Snip the shallots with scissors and squeeze them into a stock pot, along with the squash.
3. Add sage, cardamom, ginger and the cinnamon stick to the pot.
4. Cover with Brodo hearth broth.
5. Simmer the contents of the pot for an hour on medium-low heat.
6. Turn off the heat and then fish out the cinnamon stick.
7. Use an immersion blender to blend the mixture until smooth. Blend in the butter little by little, until you reach your desired creaminess.
8. Top with fresh nutmeg and pumpkin seeds to garnish.

Light and Filling Beef Noodle Soup (Whole 30, Gluten Free)

INGREDIENTS – FOR THE BROTH

• 2 inch piece of fresh ginger, sliced in half lengthwise
• 1 star of star anise
• 1 large shallot, peeled and sliced in half lengthwise
• 1 piece clove
• 1 cinnamon stick
• Juice of one lime
• 1-1/2 Tbsp. of fish sauce
• 3 cups Brodo beef broth

INGREDIENTS – FOR THE GARNISHES

• 1 green Thai chili, thinly sliced
• 1 bunch of scallions, thinly sliced
• 1 cup bean sprouts
• 1 bunch of cilantro
• 1 bunch of mint, stems removed
• 1 bunch basil or Thai basil, stems removed
• 1 package or approx. 3-4 cups of any veggie noodle you like, such as rutabaga, sweet potato, zucchini, butternut squash, etc.
• 8 oz. beef sirloin or chuck, thinly sliced and pounded even thinner with a meat tenderizer.
• Lime wedges to taste

INSTRUCTIONS

1. Preheat black steel pan over high heat until very hot.
2. Place the ginger and shallot into the pan, cut side down. Press down with a spatula until a black char is achieved (anywhere from 1-4 minutes depending on how hot you get the pan).
3. Remove ginger and shallot from heat and set aside.
4. Add star anise, cinnamon and clove to the pan. Shake around for 30 seconds, then remove everything from the pan and set aside.
5. Place charred ginger, shallot, and spices into a 2 quart pot. Cover with Brodo beef broth and bring to a boil over high heat.
6. Reduce heat to a simmer and cook for 20-30 minutes, then stir in juice of one lime and fish sauce.
7. Gather all garnishes onto a plate.
8. Put your veggie noodles into another pot and strain your broth over the noodles.
9. Simmer until noodles are tender to your; time will vary depending on the veggie you choose. Check for tenderness every few minutes until the noodles are cooked to your liking.
10. Assemble your bowls. Divide the sliced beef and the noodles evenly between two bowls.
11. Bring the broth to a boil and pour half into each bowl (very hot broth is critical, as this will cook the sliced beef)
12. Finish the bowls with as many or as few of the garnishes you like.

For more recipes, visit the Brodo blog.