Why You’ll Love This Recipe

Italian Noodle Soup, or Brodo di Pollo, is a comforting, homestyle dish made with rich chicken broth, tender noodles, and aromatic vegetables. This traditional Italian soup is often served during cold months, festive meals, or when someone needs a little healing warmth. Its simple ingredients and deep flavors make it a timeless classic that’s both nourishing and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken or chicken parts (with bones for more flavor)carrotsceleryoniongarlicparsleybay leavesblack peppercornssaltolive oilegg noodles or pastina (small pasta like stelline or ditalini)Parmesan cheese (optional, for garnish)

directions

Place the chicken in a large pot and cover with cold water (about 10-12 cups). Bring to a gentle boil, skimming off any foam that rises.

Add chopped carrots, celery, onion, garlic, parsley, bay leaves, peppercorns, and salt. Reduce heat and simmer uncovered for 1.5 to 2 hours.

Remove the chicken and vegetables from the broth. Strain the broth through a fine sieve into a clean pot.

Shred the chicken meat, discarding bones and skin. Set aside.

Bring the strained broth back to a simmer and add the noodles or pastina.

Cook until pasta is tender, about 7-10 minutes.

Add shredded chicken back into the soup and simmer for another 5 minutes.

Taste and adjust seasoning with salt if needed.

Serve hot, garnished with freshly grated Parmesan cheese if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 2 hoursTotal time: 2 hours 15 minutes

Variations

Add a pinch of nutmeg for a deeper flavor.

Use homemade egg noodles or tortellini for a heartier version.

Include zucchini or spinach in the last few minutes of cooking for added greens.

Swap chicken for turkey if you have leftovers.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in portioned containers.Reheat gently on the stovetop or in the microwave until steaming hot.

FAQs

Can I make this soup with store-bought broth?

Yes, but homemade broth provides a richer, more authentic flavor.

What pasta shapes work best?

Small shapes like ditalini, orzo, or stelline are traditional, but egg noodles are great too.

Can I skip the chicken?

Yes, but it won’t be traditional Brodo di Pollo. Try using vegetable broth and extra vegetables.

Can I make this soup in advance?

Absolutely. It often tastes even better the next day as the flavors develop.

What if I don’t have all the fresh herbs?

Dried herbs can be used in smaller quantities, but fresh parsley is ideal for brightness.

Can I add lemon?

A squeeze of lemon juice at serving can brighten the flavor beautifully.

Is this soup gluten-free?

Only if you use gluten-free noodles or pasta.

Can I use boneless chicken?

Yes, but bone-in chicken imparts more depth of flavor to the broth.

Should I leave the vegetables in the soup?

You can chop and return them if desired, or keep the broth clear by discarding them.

Can I pressure cook it?

Yes, using a pressure cooker or Instant Pot can cut the cooking time significantly.

Conclusion

Italian Noodle Soup (Brodo di Pollo) is a warm, wholesome dish that brings comfort with every spoonful. With its golden broth, tender noodles, and savory chicken, it’s perfect for any day when you crave something soothing and homemade. Whether you’re serving it at a family gathering or enjoying it solo on a chilly night, this soup is a heartfelt taste of Italian tradition.