Why You’ll Love This Recipe

Italian Noodle Soup, or Brodo di Pollo, is a comforting and flavorful chicken broth-based soup enriched with tender noodles, vegetables, and herbs. This classic Italian dish is simple, hearty, and perfect for cold days, cozy evenings, or when you’re feeling under the weather. It’s a nourishing bowl of warmth that brings the feeling of home with every spoonful.

ingredients

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

chicken (bone-in for richer broth)carrotsceleryoniongarlicparsleybay leafsalt and pepperolive oilwateregg noodles or small pasta shapes (like ditalini or stelline)parmesan cheese (optional, for serving)

directions

In a large pot, heat olive oil over medium heat.

Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.

Add the garlic and cook for another minute until fragrant.

Place the chicken in the pot and cover with water.

Add bay leaf, salt, pepper, and parsley. Bring to a boil, then reduce to a simmer.

Simmer uncovered for about 1 to 1.5 hours, skimming off any foam as needed.

Remove the chicken and shred the meat, discarding skin and bones.

Strain the broth if desired for a clearer soup, then return it to the pot.

Add the shredded chicken back into the broth.

Bring the broth to a gentle boil and add the noodles or pasta.

Cook according to package instructions until al dente.

Serve hot, optionally garnished with grated parmesan cheese and fresh parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 1.5 hoursTotal time: 1 hour 45 minutes

Variations

Add a handful of spinach or escarole for a green touch.

Use tortellini instead of noodles for a heartier version.

Add a squeeze of lemon juice before serving for a bright finish.

Include a parmesan rind during simmering for extra depth of flavor.

Make it gluten-free by using rice or gluten-free pasta.

storage/reheating

Store Italian Noodle Soup in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze the broth and chicken separately, then add freshly cooked noodles when reheating.Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.

FAQs

Can I use boneless chicken?

Yes, but bone-in chicken provides a richer and more flavorful broth.

What type of noodles work best?

Egg noodles, ditalini, or stelline are traditional, but any small pasta works.

Can I make this in a slow cooker?

Yes, cook on low for 6-8 hours, then shred the chicken and add noodles later.

Can I skip straining the broth?

Yes, straining is optional, depending on your texture preference.

Is this soup freezer-friendly?

Yes, freeze without the noodles and add fresh pasta when reheating for best texture.

Can I use store-bought broth?

You can, but homemade broth gives the most authentic flavor.

What herbs go well in this soup?

Parsley, thyme, and bay leaf are commonly used; rosemary adds a deeper aroma.

Can I make it vegetarian?

Yes, skip the chicken and use vegetable broth and chickpeas or beans instead.

Why is my broth cloudy?

This can happen from boiling too vigorously or not skimming foam. It’s still delicious!

What’s the difference between Brodo and regular chicken soup?

Brodo is typically clearer and simpler, focusing on the depth of the broth rather than heavy seasonings or add-ins.

Conclusion

Italian Noodle Soup (Brodo di Pollo) is a soul-warming classic that delivers both simplicity and rich flavor in every bowl. Whether you’re seeking comfort or sharing a family tradition, this recipe offers a timeless, nourishing meal that never goes out of style.