There’s nothing quite like the comfort of a bowl of soup made with love. In my childhood home, that comfort often came in the form of Old Hen Broth, simmered low and slow by my sweet mom, Gloria, and turned into a steaming bowl of Pastina Soup. She would set this delicious soup before me at lunchtime or on a pretty tray covered with a doily and set in front of me in bed if I had caught a cold. Her soup made even sick days feel special.
To learn how to make Old Hen Broth in your kitchen, be sure to watch the video below first, then scroll down to read the full post and get all my tips for making this nourishing Old Hen Broth right in your own kitchen.
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This double recipe combines Old Hen Broth (Brodo di Gallina Vecchia) with Pastina Soup, a Northern Italian comfort food that has been treasured for generations.
Start by making a rich, golden broth from an older hen, then stir in tiny pasta (pastina) for a soothing soup.
For extra nourishment, whisk in a raw beaten egg to create delicate ribbons, known as stracciatella.
“The Old Hen Makes Good Broth”
The Italian name for Old Hen Broth is Brodo di Gallina Vecchia.
Brodo means “broth.”
Gallina Vecchia translates literally to “old hen.”
There’s even a beloved Italian proverb that goes:
“La gallina vecchia fa buon brodo.” Which means, “The old hen makes good broth.”
It’s a saying used both in cooking and in life — a reminder that experience, gained through a life well lived, brings richness and depth, just like an old hen makes the most flavorful broth.
The Origins of Old Hen Broth & Pastina Soup
In Northern Italy, particularly in the regions of Lombardy and Piedmont, Old Hen Broth—Brodo di Gallina Vecchia—was prized for its depth of flavor. Older hens, often no longer laying eggs, were not wasted, but were instead given a new life in the stockpot. Their slow-simmered broth formed the base of many comforting meals.
Pastina, meaning “little pasta,” was a natural companion to this broth. Tiny shapes such as stelline (little stars) or acini di pepe (peppercorn-like) were often the first pasta served to children. They were gentle on the stomach, filling, and especially comforting when paired with homemade broth. This combination was simply referred to as Pastina in Brodo…Pasta in Broth.
The tradition of stirring a beaten egg into hot broth, known as stracciatella, added warmth and nourishment, making the soup beloved not just by children but by anyone in need of comfort and possibly healing. This addition transformed the simple dish of pasta in broth into Minestra di Pastina, also known as Pastina Soup, thereby increasing its nutritional value.
For me, this recipe isn’t just about history—it’s about wonderful memories. My mom often prepared Old Hen Broth, and from it, she would make Pastina Soup. The gentle, pleasant aroma would fill our kitchen. I can still picture her ladling it into a bowl with such care, knowing that each spoonful would bring comfort to those of us who inhaled it by the spoonful.
Now, when I make this same broth in my own kitchen, I feel my mom’s presence beside me—quietly reminding me that the simplest foods, made with love, are the ones that truly nourish us. This soup wasn’t just food—it was love in a bowl, and it remains one of the most comforting recipes I can share from my family’s Northern Italian heritage.
How to Make Old Hen Broth and Pastina Soup
Making Old Hen Broth is a gentle, time-honored process that fills your kitchen with warmth and a delightful aroma. With just a few simple ingredients and a slow simmer, you’ll create a broth that’s rich in flavor, collagen (gelatin), and best of all…tradition. It’s the collagen—which leaches out of the bones while the hen simmers—that turns into gelatin as it cooks. It’s this gelatin that is wonderful for soothing our digestive systems and making us better able to absorb the nutrients from the foods we eat.
When my mom made Old Hen Broth, she always said the secret was patience—the kind that lets the flavors deepen and the house fill with the comforting scent of traditional home-cooked food. This simple, old-fashioned method brings that same magic to your own kitchen.
Brown the Chicken: Place the whole stewing hen, breast side down, into a large stockpot with 1 tablespoon of ghee. You can sprinkle a bit of salt and pepper into the stockpot along with the ghee (and a bit of red pepper flakes for spice, if desired). Over medium heat, let it gently brown until the skin turns a light golden color. Carefully flip the chicken and brown the back side as well.
Deglaze with Vermouth: Pour in 1 cup of very dry (white) vermouth and stir to loosen any browned bits from the bottom of the pot. Let it simmer for about a minute to allow the alcohol to cook off. If you prefer not to use vermouth, simply deglaze with water and apple cider vinegar.
Add Water and Simmer: Add enough cold water to just cover the chicken. It’s okay if part of the chicken floats above the water. Bring everything to a boil, then reduce to a gentle simmer, skimming off any foam or impurities that rise to the surface.
Add Aromatics: Once you have skimmed the impurities off the top, add the carrots, celery, onion, bay leaf, and peppercorns.
Slow Simmer: Reduce the heat to the lowest setting, cover the pot, and let it simmer on low for 3–4 hours until the chicken is falling off the bone.
Strain and Store: Remove the chicken and vegetables, then strain the broth through a fine mesh strainer lined with a flour sack towel or cheesecloth into a clean bowl.
If you want to defat the broth, use a fat separator. However, be sure to keep the chicken fat (schmaltz). Don’t discard it! You can use it to make chicken livers or to sauté vegetables or cubed potatoes.
Serve the chicken along with the broth, or reserve the chicken for a separate recipe.
Make the Pastina Soup
In a medium pot, bring 6 cups of the Old Hen Broth to a gentle simmer.
Add the pastina and cook according to package directions, usually about 5–7 minutes, until tender. This is the one time you do not need to worry about the pasta being al dente. It should be tender.
Optional: Slowly drizzle the beaten egg into the simmering soup while stirring gently to create delicate ribbons (stracciatella).
Taste and adjust seasoning with salt and pepper.
Ladle into bowls and serve hot, topped with the grated Parmigiano Reggiano cheese and the finely chopped fresh parsley, if desired.
Recipe Tips
Finding a Stewing Hen: While harder to locate today, you can often find old hens at farmers’ markets or through local farms. Their flavor is richer than that of young chickens, making them ideal for broth.
Serving Ideas: You can sip the broth on its own or use it as the base for other soups and when making rice or risottos in place of water.
Make It Ahead: You can store the broth in the refrigerator for up to 5 days or frozen for up to 6 months. The soup is best enjoyed fresh, as the pasta will continue to absorb broth if left to sit.
Want to Preserve Your Old Hen Broth?
Would you like to home can your Old Hen Broth so it’s shelf-stable and always ready in your pantry? You can learn how to pressure can in my new cookbook, The Modern Pioneer Pantry. I share the step-by-step process of safely pressure canning chicken broth. It’s one of the many recipes that will help you build a well-stocked, traditional kitchen.
I’d like to introduce you to Shirttail Creek Farm that’s located in Brenham, Texas. They offer a wide range of grass-fed and finished beef, pastured pork, chicken, and eggs, and lots more through their online store.
In addition to Pastured Stewing Hens, you can find lots of nutritious meats and products to help you make the most healthy and gelatinous beef bone broth:
They also offer their products around Austin at farmers markets and at Local Pastures, a local grocery store chain. If you’re not in the central Texas area, they’ll ship their products to you across the United States.
Looking for Grass Fed Meats?
Another reliable source for grass-fed meats is US Wellness Meats. I’ve used them since before I started my YouTube Channel.
Use discount code MARYNEST and my link for a one-time 15% savings off regular-priced items on your US Wellness Meats order. You can shop for a variety of products, including:
This post is not sponsored. I’m a long-time customer of US Wellness Meats because I have always been impressed by the quality of their products. Check out my US Wellness Meats unboxing video to see the types of products you can get, including bones for beef bone broth!
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Making Old Hen Broth is a gentle, time-honored process that fills your kitchen with warmth and a delightful aroma. With just a few simple ingredients and a slow simmer, you'll create a broth that's rich in flavor, collagen, and best of all…tradition.
Equipment
1 large stock pot or Dutch oven
Ingredients
1whole stewing hen3–5 pounds
1tbspgheeor clarified butter
Fine-ground sea saltOptional
Black pepperOptional
Red pepperOptional
3quartscold wateror enough to just cover the chicken
2carrotscut into large chunks, peeled or unpeeled
2celery stalks cut into large chunks
1large onionhalved (skin on for golden color, if desired)
1bay leaf
6whole black peppercorns
1cupvery dry (white) vermouthor 3/4 cup water with 1/4 cup apple cider vinegar
1cuppastina tiny pasta shapes, such as stelline, acini di pepe, ditalini, or orzo
1egglightly beaten (optional, for stracciatella)
Grated Parmigiano Reggiano cheesefor serving
Fresh parsley leavesfinely chopped, for garnish (optional)
Additional salt and freshly ground black pepperto taste
Instructions
Make the Broth
Brown the Chicken: Place the whole stewing hen, breast side down, into a large stockpot with 1 to 2 tablespoons of ghee. You can sprinkle a bit of salt and pepper into the stockpot along with the ghee (and a bit of red pepper flakes for spice, if desired). Over medium heat, let it gently brown until the skin turns a light golden color. Carefully flip the chicken and brown the back side as well.
Deglaze with Vermouth: Pour in 1 cup of very dry (white) vermouth and stir to loosen any browned bits from the bottom of the pot. Let it simmer for about a minute to allow the alcohol to cook off. If you prefer not to use vermouth, simply deglaze with water and apple cider vinegar.
Add Water and Simmer: Add enough cold water to just cover the chicken. It's okay if part of the chicken floats above the water. Bring everything to a boil, then reduce to a gentle simmer, skimming off any foam or impurities that rise to the surface.
Add Aromatics: Once you have skimmed the impurities off the top, add the carrots, celery, onion, bay leaf, and peppercorns.
Slow Simmer: Reduce the heat to the lowest setting, cover the pot, and let it simmer on low for 3–4 hours until the chicken is falling off the bone.
Strain and Store: Remove the chicken and vegetables, then strain the broth through a fine mesh strainer lined with a flour sack towel or cheesecloth into a clean bowl.
If you want to defat the broth, use a fat separator. However, be sure to keep the chicken fat (schmaltz). Don't discard it! You can use it to make chicken livers or to sauté vegetables or cubed potatoes.
Serve the chicken along with the broth, or reserve the chicken for a separate recipe.
Make the Pastina Soup
In a medium pot, bring 6 cups of the Old Hen Broth to a gentle simmer.
Add the pastina and cook according to package directions, usually about 5–7 minutes, until tender. This is the one time you do not need to worry about the pasta being al dente. It should be tender.
Optional: Slowly drizzle the beaten egg into the simmering soup while stirring gently to create delicate ribbons (stracciatella).
Taste and adjust seasoning with salt and pepper.
Ladle into bowls and serve hot, topped with the grated Parmigiano Reggiano cheese and the finely chopped fresh parsley, if desired.
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