If you’re craving a soul-soothing, aromatic soup that feels like a warm hug in a bowl, I cannot recommend the Brodo di Pollo – Italian Noodle Soup Recipe enough. This timeless Italian classic combines the hearty flavors of homemade chicken broth with delicate egg noodles and fresh herbs, creating a dish that’s both simple and deeply comforting. Whether you’re nursing a cold or just want to cozy up on a chilly evening, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
The beauty of this Brodo di Pollo – Italian Noodle Soup Recipe lies in its simplicity, with each ingredient playing a crucial role in building layers of authentic flavor, texture, and color. From fresh vegetables to fragrant herbs, these essentials transform plain chicken broth into a culinary masterpiece.
- Whole chicken or bone-in chicken pieces: Using bone-in pieces infuses the broth with rich, deep flavor and gelatin for perfect mouthfeel.
- Carrots: Add natural sweetness and a vibrant splash of orange.
- Celery stalks: Provide an aromatic base with a mild, herbal crunch.
- Onion: Infuses the broth with robust savory notes and subtle sweetness.
- Garlic cloves: Infuse warmth and depth to every spoonful.
- Bay leaves: Add that unforgettable fragrant undertone central to many Italian soups.
- Black peppercorns: Contribute a gentle, aromatic spice that lingers.
- Salt: Essential for enhancing and balancing flavors throughout the dish.
- Egg noodles or tagliolini: Tender pasta noodles soak up the broth beautifully, adding comfort and heartiness.
- Fresh parsley: Brightens the finished soup with fresh herbal notes and color.
- Olive oil (optional): A drizzle at the end adds silky texture and richness.
How to Make Brodo di Pollo – Italian Noodle Soup Recipe
Step 1: Build the Flavorful Broth
Start by placing your whole chicken or bone-in pieces into a large stockpot. Add the quartered onion, peeled carrots, celery stalks, smashed garlic cloves, bay leaves, black peppercorns, and salt. Pour in cold water until everything is covered by about two inches. This slow assembly of aromatics and chicken is the heart of your broth, creating a deeply layered foundation that only homemade stock can deliver.
Step 2: Simmer to Perfection
Bring the pot to a gentle boil over medium-high heat, then lower the heat to a simmer. Skim off any foam that rises—this keeps your broth clear and clean in flavor. Let it simmer uncovered for 1.5 to 2 hours. This slow cooking allows all the ingredients to release their essence, resulting in a broth that’s rich, fragrant, and simply irresistible.
Step 3: Strain and Prepare
Once your broth has reached that golden hue and intoxicating aroma, carefully remove the chicken and vegetables. Strain the broth through a fine mesh sieve into a clean pot to ensure a silky, clear soup base. Shred the chicken into bite-sized pieces while slicing the cooked carrots for a perfect textural contrast. Discard the onion, garlic, and bay leaves as these have done their job during simmering.
Step 4: Cook the Noodles
Bring the strained broth back to a gentle boil, then add your egg noodles or tagliolini. Cook them until just al dente, usually between 3 to 5 minutes depending on the noodle type. This step is key since the noodles will continue to soften slightly once you add the shredded chicken and carrots back in, so you want to avoid overcooked pasta.
Step 5: Combine and Finish
Return the shredded chicken and sliced carrots to the pot, letting everything warm together for a few minutes. Taste your soup and adjust the salt if necessary. The simple addition of chicken, vegetables, and fresh parsley at the end brings balance and harmony to every spoonful of your Brodo di Pollo – Italian Noodle Soup Recipe.
Step 6: Garnish and Serve
Before serving, sprinkle freshly chopped parsley on top and optionally drizzle a touch of olive oil for a silky finish. This final touch turns an already comforting bowl into a meal that feels lovingly crafted.
How to Serve Brodo di Pollo – Italian Noodle Soup Recipe
Garnishes
Fresh parsley is the traditional garnish, lifting the soup visually and flavor-wise with a pop of green and brightness. If you’re feeling indulgent, a few cracks of black pepper or a small drizzle of quality extra-virgin olive oil adds a wonderful finishing note that makes every bite richer.
Side Dishes
Pair your Brodo di Pollo – Italian Noodle Soup Recipe with crusty Italian bread or warm focaccia to soak up the luscious broth. A simple green salad with lemon vinaigrette also complements the bowl, balancing the richness and keeping things light and fresh.
Creative Ways to Present
For a rustic touch, ladle the soup into big ceramic bowls with a sprig of parsley resting on top. You could also use small ramekins as appetizer portions for an elegant dinner party. Toasted bread slices topped with a thin smear of garlic butter make charming vessels for a broth dip, perfect for sharing and savoring every drop of that homemade goodness.
Make Ahead and Storage
Storing Leftovers
Your homemade broth and soup components store beautifully. Keep the broth, shredded chicken, and noodles separately in airtight containers in the refrigerator for up to 3 days. This helps maintain the perfect texture of each element without the noodles becoming mushy.
Freezing
The broth freezes exceptionally well—pour it into freezer-safe containers or bags, leaving space for expansion. You can also freeze shredded chicken separately. It’s best to freeze noodles separately if possible, as they tend to break down and become overly soft when thawed. Brodo di Pollo – Italian Noodle Soup Recipe is such a great make-ahead meal for busy days!
Reheating
Reheat the broth gently on the stove, then add the noodles and chicken toward the end just to warm through. This prevents overcooking and keeps the noodles pleasantly tender rather than mushy. A touch of fresh parsley after reheating revives the vibrant flavors and fresh look.
FAQs
Can I use chicken breasts instead of a whole chicken?
While chicken breasts can be used, they won’t produce as rich and flavorful a broth as bone-in pieces or a whole chicken because bones contribute gelatin and depth. For best results, stick with bone-in parts or a whole bird.
Can I substitute the egg noodles with other pasta?
Absolutely! Small pasta shapes like ditalini or orzo also work well. Just be mindful of cooking times so the pasta doesn’t become too soft in the soup.
Is it necessary to remove the foam during simmering?
Skimming the foam keeps your broth clear and prevents any bitter flavors from developing. It’s a small step that elevates the quality of your Brodo di Pollo – Italian Noodle Soup Recipe.
How long can I store homemade broth in the fridge?
Homemade broth lasts about 3 to 4 days refrigerated. If you won’t use it in that time, freezing is a great way to preserve its freshness for months.
Can I make this soup vegan or vegetarian?
This recipe relies on chicken for its signature flavor, but you can create a vegetable broth base with mushrooms, carrots, celery, onion, garlic, and herbs as a vegetarian alternative, though the flavor will differ significantly.
Final Thoughts
This Brodo di Pollo – Italian Noodle Soup Recipe is a cherished comfort food that feels like a warm embrace from the Italian countryside. Its straightforward ingredients and time-honored techniques produce a nourishing, delicious soup that’s perfect anytime you crave something wholesome and heartwarming. Try making it yourself—you’ll be amazed at how something so simple can taste so unbelievably good.
Print
Brodo di Pollo – Italian Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Brodo di Pollo is a traditional Italian chicken noodle soup featuring a rich homemade chicken broth simmered with fresh vegetables and aromatic herbs, combined with tender shredded chicken, egg noodles, and a touch of parsley and olive oil for garnish. This comforting soup is perfect for a wholesome meal, delivering simple yet deep flavors through slow simmering.
Ingredients
Soup 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
Noodles and Garnish
- 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 peeled carrots, celery stalks, quartered onion, smashed garlic cloves, bay leaves, black peppercorns, and salt. Pour in enough cold water to cover the ingredients by about 2 inches, ensuring everything is submerged.
- Simmer the Stock: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and skim off any foam or impurities that rise to the surface. Let it simmer uncovered gently for 1.5 to 2 hours to extract flavor from the chicken and vegetables.
- Strain the Broth: Remove the chicken and vegetables from the pot. Strain the broth through a fine mesh sieve into another clean pot to remove any solids, leaving a clear, flavorful stock.
- Prepare Chicken and Vegetables: Shred the cooked chicken into bite-sized pieces. Slice or chop the cooked carrots into smaller pieces. Discard the onion, garlic cloves, and bay leaves as they have imparted their flavor to the broth.
- Cook the Noodles: Bring the strained broth back to a gentle boil. Add the egg noodles or tagliolini to the broth and cook according to package instructions, generally about 3-5 minutes, until al dente.
- Combine and Heat Through: Return the shredded chicken and sliced carrots to the pot with the cooked noodles and broth. Simmer briefly to warm everything through. Taste and adjust seasoning with additional salt if necessary.
- Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and drizzle with olive oil if desired for an added layer of richness. Serve immediately for a comforting meal.
Notes
- Use bone-in chicken pieces or a whole chicken to develop a richer broth full of collagen and flavor.
- Skimming the foam during simmering ensures a clearer, cleaner broth.
- Customize the soup by adding other vegetables or herbs like thyme or rosemary for variation.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Egg noodles can be substituted with gluten-free or whole grain noodles based on dietary preferences.
