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.
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)
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.
Notes
For deeper flavor, roast the chicken pieces before simmering in water.
If using boneless chicken, add stock concentrate for a more robust broth.
Always cook noodles separately if storing the soup to avoid sogginess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3
- Sodium: 820
- Fat: 12
- Saturated Fat: 3.5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: Italian soup, chicken broth, comfort food, brodo di pollo, noodle soup