Description
A hearty and comforting Italian noodle soup, Brodo di Pollo features tender chicken, vegetables, and pasta simmered in a flavorful broth. Perfect for chilly days or when you’re under the weather.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add shredded chicken, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes.
- Add pasta and cook according to package directions until tender.
- Remove bay leaf and adjust seasoning as needed.
- Serve hot, garnished with parsley and grated Parmesan if desired.
Notes
- Use homemade chicken broth for a richer flavor.
- You can substitute the pasta with rice or gluten-free noodles.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg