Name: Brodo di Pollo – Italian Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 whole chicken or 2.5 to 3 lbs bone-in chicken pieces; 3 large carrots, peeled; 2 celery stalks; 1 onion, quartered; 3 garlic cloves, smashed; 2 bay leaves; 1 teaspoon black peppercorns; 2 teaspoons salt, or to taste; 6 oz egg noodles or tagliolini; 2 tablespoons fresh parsley, chopped; 1 tablespoon olive oil (optional, for drizzling)

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Introduction

Brodo di Pollo is a comforting Italian chicken noodle soup, perfect for warming up on chilly days. This simple yet flavorful broth combines tender chicken, fresh vegetables, and delicate egg noodles for a classic, satisfying meal.

A white bowl filled with a clear orange broth, inside it are thin white noodles arranged in a loose tangled pile in the center. Small green cilantro leaves float on the surface of the broth, scattered around the noodles. The bowl sits on a white marbled surface with some fresh green cilantro placed nearby. In the background, a second white bowl with a similar noodle soup is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken or 2.5 to 3 lbs bone-in chicken pieces
3 large carrots, peeled
2 celery stalks
1 onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 teaspoon black peppercorns
2 teaspoons salt, or to taste
6 oz egg noodles or tagliolini
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil (optional, for drizzling)

Instructions

Step 1: Place the chicken in a large stockpot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Fill the pot with enough cold water to cover by 2 inches.
Step 2: Bring to a boil over medium-high heat. Reduce to a simmer and skim off any foam that surfaces. Simmer uncovered for 1.5 to 2 hours.
Step 3: Remove the chicken and vegetables. Strain the broth through a fine mesh sieve into another clean pot.
Step 4: Shred the chicken into bite-sized pieces. Slice carrots and set aside. Discard onion, garlic, and bay leaves.
Step 5: Bring the strained broth to a gentle boil. Add the noodles and cook until al dente, about 3–5 minutes depending on the type.
Step 6: Return shredded chicken and sliced carrots to the pot. Simmer briefly, then adjust seasoning with salt if needed.
Step 7: Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.

Tips & Variations

Use bone-in chicken pieces for a richer broth if you don’t have a whole chicken.
For a gluten-free option, substitute egg noodles with rice noodles or gluten-free pasta.
Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
Save leftover broth to use as a base for risottos or other soups.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the noodles. You can also freeze the broth and chicken separately for up to 3 months; add fresh noodles when reheating for best texture.

How to Serve

The image shows a white bowl filled with clear golden broth, with thin, light yellow noodles arranged in a loose swirl in the center. Small pieces of orange carrot are visible in the soup, and a few green parsley leaves float on top, adding a touch of color. In the background, there is another white bowl with the same soup and some blurred green herbs. The bowls sit on a white marbled textured surface with a soft, natural light enhancing the warm tones of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of a whole chicken?

Yes, but bone-in chicken pieces or a whole chicken provide more flavor to the broth. If using just breasts, consider adding a few chicken bones or wings for depth.

How can I make the broth clearer?

Skim the foam and impurities off the surface as the broth simmers, and avoid stirring too vigorously to keep it clear. Straining through a fine mesh sieve also helps.