"Cooked Water" Soup: Acquacotta Recipe

Name: "Cooked Water" Soup: Acquacotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil; 1 onion, coarsely chopped; 2 ribs celery, coarsely chopped; 1 clove garlic, crushed; 4 cups chicken stock, recipe follows; 2 red ripe tomatoes, peeled, seeded and finely chopped; 1/2 bunch thyme leaves; Salt and pepper, to taste; 1/2 pound porcinis, sliced; 1 -bunch chives, cut into 1/2-inch lengths; 4 (1-inch) thick slices Italian peasant bread; Parmigiano-Reggiano, for grating; 2 tablespoons extra-virgin olive oil; 3 1/2 pounds chicken wings, backs, and bones; 3 carrots, coarsely chopped; 2 onions, coarsely chopped; 4 ribs celery, coarsely chopped; 2 tablespoons tomato paste; 1 tablespoon black peppercorns; 1 bunch parsley stems

Servings: persons

3/4 cup extra-virgin olive oil
1 onion, coarsely chopped
2 ribs celery, coarsely chopped
1 clove garlic, crushed
4 cups chicken stock, recipe follows
2 red ripe tomatoes, peeled, seeded and finely chopped
1/2 bunch thyme leaves
Salt and pepper, to taste
1/2 pound porcinis, sliced
1 -bunch chives, cut into 1/2-inch lengths
4 (1-inch) thick slices Italian peasant bread
Parmigiano-Reggiano, for grating
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

1
Preheat the grill or broiler.
2
In a large soup pot, heat the olive oil over high heat.
3
Add the onion, celery and garlic and cook until softened.
4
Add the stock and tomatoes, season with half the thyme and salt and pepper, to taste.
5
Simmer for 20 minutes over low heat.
6
Add the mushroom slices and simmer 10 minutes.
7
Meanwhile, toast the bread on the grill or broiler and place 1 in each of 4 warm soup bowls.
8
Ladle the soup over the bread slices and top with the remaining thyme, chives and freshly grated Parmigiano-Reggiano.
9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
10
Add all the chicken parts and brown all over, stirring to avoid burning.
11
Remove the chicken and reserve.
12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
17
Stir the stock to facilitate cooling and set aside.
18
Refrigerate stock in small containers for up to a week or freeze for up to a month.

1715

kcal

Calories

Fat

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, 1 onion, coarsely chopped, 2 ribs celery, coarsely chopped, 1 clove garlic, crushed, and more.

Yes, "Cooked Water" Soup: Acquacotta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Cooked Water" Soup: Acquacotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions