Description

A comforting and hearty Italian noodle soup, known as Brodo di Pollo, made with tender chicken, vegetables, and noodles simmered in a flavorful broth.

Ingredients

Units Scale

1 whole chicken (about 3–4 lbs), cut into pieces
10 cups water
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
2 garlic cloves, minced
1 bay leaf
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup egg noodles
Grated Parmesan cheese for garnish (optional)

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Instructions

In a large pot, combine chicken, water, carrots, celery, onion, garlic, and bay leaf. Bring to a boil over medium-high heat.
Reduce heat to low and simmer uncovered for about 1.5 hours, skimming off any foam.
Remove chicken from the pot and let it cool. Discard skin and bones, then shred the meat.
Strain the broth and return it to the pot. Discard the vegetables and bay leaf.
Add thyme, parsley, and salt and pepper to the broth. Bring to a boil again.
Add egg noodles and cook until tender, about 7-9 minutes.
Return shredded chicken to the soup and simmer for another 5 minutes to heat through.
Serve hot, garnished with grated Parmesan if desired.

Notes

For a richer flavor, roast the chicken pieces before simmering.
You can add other vegetables like zucchini or spinach for variety.
This soup freezes well for up to 3 months.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 280
Sugar: 3g
Sodium: 560mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Cholesterol: 65mg