Description
This Brodo di Pollo – Italian Noodle Soup is the ultimate comfort food. Made with whole chicken, fresh vegetables, herbs, and tender pasta, this traditional Italian chicken soup recipe is nourishing, cozy, and perfect for chilly days or when you need a warm, healing meal.
Ingredients
1 whole chicken
3 carrots
3 celery stalks
1 yellow onion
4 garlic cloves
1 handful fresh parsley
2 bay leaves
1 tablespoon whole peppercorns
1 tablespoon salt
1 tablespoon olive oil
2 cups pasta of choice (ditalini, egg noodles, or orzo)
Instructions
1. In a large stockpot, heat olive oil and sauté onion, carrots, and celery for 5 to 7 minutes until softened.
2. Add the whole chicken to the pot and cover with water. Add garlic, parsley, bay leaves, peppercorns, and salt.
3. Bring to a boil, reduce heat, and simmer gently for 1.5 to 2 hours, skimming foam as needed.
4. Remove the chicken, then strain the broth and discard solids.
5. Shred the chicken meat, removing skin and bones.
6. Return strained broth to the pot, bring to a boil, and add pasta.
7. Cook until pasta is tender, then stir in shredded chicken and simmer briefly.
8. Taste, adjust salt, and serve hot with optional parsley or Parmesan.
Notes
Use a whole chicken with skin and bones for deeper flavor.
For clearer broth, strain twice through cheesecloth or a fine sieve.
Store pasta separately if making ahead to avoid soggy noodles.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg