Italian Noodle Soup (Brodo di Pollo) Recipe

This Italian Noodle Soup, or Brodo di Pollo, is the kind of comforting dish that brings instant warmth and nostalgia to the table. It’s deeply savory, soothing, and just what you need on a chilly evening or after a long day. With a fragrant broth, tender chicken, and delicate noodles, this soup comes together surprisingly quickly and makes you feel like you’re being wrapped in a cozy, homemade hug. Whether you’re nursing a cold or simply craving something heartwarming, this recipe is your go-to.

Why You’ll Love This Recipe

• Quick and Comforting: Ready in about 30 minutes, it delivers that slow-simmered taste without the wait.
• Simple, Classic Ingredients: You probably already have everything you need in your kitchen.
• Versatile and Forgiving: Easily customizable with different vegetables, pastas, or herbs.
• Healing and Nourishing: It’s gentle on the stomach and incredibly satisfying, perfect for when you need a little TLC.

Ingredients You’ll Need

You don’t need much to make a delicious pot of Brodo di Pollo—just a handful of wholesome ingredients and a little love.

• Chicken: Use bone-in chicken thighs or drumsticks for the richest flavor. Boneless works too, but the bones add depth.
• Carrots: Add natural sweetness and color to the broth.
• Celery: Brings a subtle earthiness that balances the soup beautifully.
• Onion: A must for building a flavorful base.
• Garlic: Just a couple of cloves give the broth a comforting, aromatic note.
• Bay Leaf: Adds gentle complexity to the broth.
• Salt and Pepper: Season gradually and taste as you go.
• Olive Oil: For sautéing the aromatics and adding a touch of richness.
• Noodles: Traditional egg noodles work wonderfully. Short pastas like ditalini or orzo are also great.
• Parsley: Brightens the dish right before serving.
• Parmesan (optional): A sprinkle at the end gives the soup a savory, umami boost.

Variations

Want to switch things up? This soup is incredibly flexible.

• Add Greens: Toss in spinach or escarole during the last few minutes for added nutrients.
• Use a Whole Chicken: For an even more robust broth, simmer a whole chicken and shred the meat.
• Try Different Noodles: Broken spaghetti, acini di pepe, or even rice can replace egg noodles.
• Make It Vegetarian: Use vegetable broth and skip the chicken. Add white beans for protein.

How to Make Italian Noodle Soup (Brodo di Pollo)

Step 1: Sauté the Base

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in the garlic and cook for another minute.

Step 2: Add Chicken and Broth

Nestle the chicken pieces into the pot. Pour in enough water or chicken broth to cover the ingredients. Add bay leaf, salt, and pepper. Bring everything to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

Remove the chicken from the pot, let it cool slightly, then shred the meat using two forks. Discard bones and skin if used, and return the shredded chicken to the pot.

Step 4: Add the Noodles

Stir in the noodles and simmer for another 8-10 minutes, or until the pasta is al dente. Taste and adjust seasoning.

Step 5: Finish and Serve

Stir in chopped fresh parsley and ladle into bowls. Top with a sprinkle of Parmesan cheese if desired.

Pro Tips for Making the Recipe

• Don’t Overcook the Noodles: Add them toward the end to avoid sogginess.
• Use Homemade Broth if You Can: It makes a world of difference in flavor.
• Skim the Foam: While the chicken simmers, skim any foam or impurities off the surface for a clearer broth.
• Make It Ahead: The flavors only get better after a day in the fridge.

How to Serve

Italian Noodle Soup is best served piping hot with a generous handful of freshly chopped parsley and maybe a drizzle of good olive oil. A slice of crusty bread or garlic toast on the side is a must for soaking up that golden broth. For a heartier meal, serve with a simple side salad dressed with lemon vinaigrette.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb broth, so add a bit of extra stock when reheating if needed.

Freezing

Freeze the soup without the noodles for best results. Store in freezer-safe containers for up to 3 months. Add cooked noodles when reheating.

Reheating

Reheat gently on the stovetop over medium heat. If reheating from frozen, thaw overnight in the fridge first, then warm through and add noodles.

FAQs

Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken is a fantastic shortcut. Just skip the simmering step and add it toward the end with the noodles.

What kind of noodles work best in this soup?
Egg noodles are traditional and soak up the broth beautifully. Ditalini, orzo, or broken spaghetti are great alternatives.

Is this soup good for colds?
Yes, it’s perfect when you’re under the weather. The warm broth, garlic, and gentle veggies are soothing and hydrating.

Can I make this soup gluten-free?
Yes! Just use your favorite gluten-free pasta or substitute rice or quinoa.

Final Thoughts

This Italian Noodle Soup (Brodo di Pollo) is proof that the simplest ingredients often create the most comforting meals. It’s the kind of recipe you’ll return to again and again—easy, adaptable, and soul-satisfyingly delicious. So go ahead, simmer a pot, and let the cozy aroma fill your kitchen. You deserve it.

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