Brodo di Pollo – Italian Chicken Noodle Soup Recipe
Brodo di Pollo is a comforting traditional Italian chicken noodle soup made by simmering a whole chicken with fresh vegetables and aromatic herbs to create a rich and flavorful broth. Served with tender egg noodles, shredded chicken, and garnished with fresh parsley and olive oil, this soup is perfect for warming up on chilly days or when in need of a soothing meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Broth 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
Soup Ingredients
- 6 oz egg noodles or tagliolini
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (optional, for drizzling)
Instructions
- Prepare the Broth: Place the whole chicken or chicken pieces into a large stockpot. Add the peeled carrots, celery stalks, quartered onion, smashed garlic cloves, bay leaves, black peppercorns, and salt. Pour in enough cold water to cover all the ingredients by about 2 inches.
- Simmer the Broth: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle simmer. Skim off any foam and impurities that surface. Allow it to simmer uncovered for 1.5 to 2 hours to develop a rich, flavorful broth.
- Strain the Broth: Remove the chicken and vegetables carefully from the pot. Strain the broth through a fine mesh sieve into another clean pot to ensure a clear stock, discarding the onion, garlic, and bay leaves.
- Prepare the Chicken and Carrots: Shred the cooked chicken into bite-sized pieces. Slice the cooked carrots into thin rounds or bite-sized pieces and set both aside for later use.
- Cook the Noodles: Bring the strained broth back to a gentle boil. Add the egg noodles or tagliolini and cook until just al dente, typically 3 to 5 minutes depending on the noodle type.
- Combine and Heat: Return the shredded chicken and sliced carrots to the pot with the noodles. Allow everything to simmer briefly together to warm through. Taste and adjust seasoning with additional salt if necessary.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Optionally, drizzle each serving with a tablespoon of olive oil for added richness and flavor. Serve immediately and enjoy.
Notes
- For a clearer broth, avoid stirring too often while simmering and skim off any foam regularly.
- Use bone-in chicken pieces preferred for deeper flavor if you don’t have a whole chicken.
- Tagliolini noodles are traditional, but egg noodles or any thin pasta work well.
- You can prepare the broth a day ahead and refrigerate or freeze for convenience.
- Add a squeeze of lemon or a touch of grated Parmesan to enhance flavor if desired.
Keywords: Brodo di Pollo, Italian chicken noodle soup, homemade chicken broth, comfort food, easy soup recipe
