Description

A comforting and hearty Italian noodle soup, also known as Brodo di Pollo, made with tender chicken, vegetables, and pasta simmered in a rich homemade broth.

Ingredients

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1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked shredded chicken
1 cup egg noodles or small pasta (like ditalini)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Grated Parmesan cheese for serving (optional)

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Pour in the chicken broth and bring to a boil.
Add the shredded chicken, pasta, thyme, and bay leaf.
Reduce heat and simmer for 10-15 minutes, or until the pasta is tender.
Season with salt and pepper to taste.
Remove the bay leaf and stir in chopped parsley.
Serve hot, topped with grated Parmesan cheese if desired.

Notes

You can use rotisserie chicken for convenience.
Substitute any small pasta if egg noodles are unavailable.
Soup can be frozen for up to 3 months.
Add more broth if soup thickens after sitting.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 3g
Sodium: 750mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg