Name: Brodo di Pollo – Italian Noodle Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
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; 6 oz egg noodles or tagliolini; 2 tablespoons fresh parsley, chopped; 1 tablespoon olive oil (optional, for drizzling)

Golden, nourishing, and full of flavor, Brodo di Pollo is Italy’s comforting answer to chicken noodle soup. This homestyle classic, simmered slowly to coax out every layer of flavor, is beloved for its simplicity and soul-warming power. Whether you’re feeling under the weather or just craving something cozy, this soup is the kind of meal that wraps you up like a warm blanket.

Made with a rich broth, tender chicken, hearty vegetables, and delicate noodles, Brodo di Pollo is all about balance and tradition. It makes a beautiful starter to a larger Italian meal or a fulfilling lunch on its own. It’s not just a recipe—it’s a ritual in many Italian households.

What Kind of Noodles Should I Use for Brodo di Pollo?

Traditionally, thin noodles like tagliolini, fettuccine cut into small strands, or even pastina are used. The choice really depends on what you have available or your texture preference. If you want something with a bit more bite, go for tagliatelle or even broken spaghetti. The key is to keep the noodles light enough to let the broth remain the star.

Ingredients for the Brodo di Pollo – Italian Noodle Soup

Whole Chicken or Bone-In Pieces: Essential for creating a rich, full-bodied broth.
Carrots: Adds natural sweetness and color.
Celery: Brings balance and an earthy aroma.
Onion: Deepens the flavor of the broth.
Garlic: Subtle but important for a savory base.
Bay Leaves and Peppercorns: Adds complexity to the broth.
Salt: To bring everything together.
Noodles: Light egg noodles, tagliolini, or fettuccine, cooked just before serving.
Fresh Parsley: For garnish and a touch of green freshness.
Olive Oil (optional): A drizzle on top for richness.

How To Make the Brodo di Pollo – Italian Noodle Soup

Step 1: Build the Base

Place the whole chicken or bone-in pieces in a large pot. Add peeled carrots, celery stalks, quartered onion, smashed garlic cloves, bay leaves, and whole peppercorns. Fill with enough cold water to cover everything by 2 inches.

Step 2: Simmer Low and Slow

Bring the pot to a gentle boil, then reduce to a low simmer. Skim off any foam that rises to the surface. Let it simmer uncovered for 1.5 to 2 hours, allowing the flavors to deepen and concentrate.

Step 3: Strain and Shred

Remove the chicken and vegetables from the broth. Strain the broth through a fine mesh sieve into a clean pot. Shred the chicken into bite-sized pieces, discarding skin and bones. Slice the carrots if you’d like to return them to the soup.

Step 4: Cook the Noodles

In the clear broth, bring to a boil and add your noodles. Cook until al dente. Thin noodles usually take just 3–5 minutes. Add the shredded chicken and sliced carrots back in.

Step 5: Finish and Serve

Taste the soup and adjust with salt as needed. Ladle into bowls, drizzle with a little olive oil if desired, and sprinkle with freshly chopped parsley.

How to Serve and Store Brodo di Pollo

Serve Brodo di Pollo piping hot in wide bowls, making sure to scoop up plenty of noodles and tender chicken. It’s delicious on its own or with a slice of rustic bread on the side. This soup also pairs beautifully with a crisp green salad or light antipasti platter.

Store leftovers in airtight containers in the refrigerator for up to 4 days. If you plan to store it longer, freeze the broth and chicken mixture separately from the noodles to maintain texture. Reheat gently on the stovetop and add fresh noodles just before serving.

Frequently Asked Questions

Can I use boneless chicken?

Yes, but bone-in chicken yields a much richer broth. If using boneless, add a spoonful of chicken bouillon or stock concentrate.

Can I make this in an Instant Pot?

Absolutely! Pressure cook on high for 30 minutes, then let the pressure release naturally.

Can I freeze Brodo di Pollo?

Yes, just freeze without the noodles to avoid soggy pasta later. Add freshly cooked noodles after reheating.

What vegetables can I add?

Parsnips, leeks, or even a chunk of tomato are traditional in some regions and add lovely depth.

Is this soup gluten-free?

Only if you use gluten-free noodles. The broth itself is naturally gluten-free.

Can I make this ahead for a dinner party?

Definitely! Make the broth and chicken a day ahead. Just boil fresh noodles before guests arrive and combine.

Want More Soup Ideas?

If you enjoyed this comforting bowl of Brodo di Pollo, you might fall in love with these other cozy meals:

Try the creamy indulgence of Creamy Shrimp Chowder
Warm up with the hearty Garlic Parmesan Beef Spaghetti Pasta
Cozy up with a bowl of Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
Explore bold flavor with Crockpot Thai Coconut Chicken Soup
Or lighten things up with the Mediterranean White Beans & Greens

📌 Save this recipe to your Pinterest soup board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you use tagliolini or fettuccine? Did you sneak in extra garlic or a bay leaf or two more?

I love seeing how others bring these classics to life in their own kitchen. Questions? Tips? We’re all here to learn and simmer together.

For more wholesome and cozy recipes, follow me on Pinterest: Life with Nina

Brodo di Pollo – Italian Noodle Soup

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

Brodo di Pollo is a traditional Italian noodle soup made from a slow-simmered chicken broth with tender shredded meat, vegetables, and delicate noodles. It’s the perfect comfort food for chilly nights or when you’re feeling under the weather. Rich in flavor, light in texture, and nourishing for the soul.

Instructions

1. Place the chicken in a large stockpot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Fill the pot with enough cold water to cover by 2 inches.

2. Bring to a boil over medium-high heat. Reduce to a simmer and skim off any foam that surfaces. Simmer uncovered for 1.5 to 2 hours.

3. Remove the chicken and vegetables. Strain the broth through a fine mesh sieve into another clean pot.

4. Shred the chicken into bite-sized pieces. Slice carrots and set aside. Discard onion, garlic, and bay leaves.

5. Bring the strained broth to a gentle boil. Add the noodles and cook until al dente (3–5 minutes depending on type).

6. Return shredded chicken and sliced carrots to the pot. Simmer briefly, then adjust seasoning with salt if needed.

7. Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.