Why You’ll Love This Recipe

Italian Noodle Soup, or Brodo di Pollo, is a classic comfort dish with deep, savory flavor and nourishing ingredients. Made with a rich homemade chicken broth, tender noodles, and simple aromatics, it’s the ultimate soothing meal perfect for chilly days, when you’re feeling under the weather, or when you just want a warm, hearty bowl of tradition.

ingredients

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

whole chicken or bone-in chicken partscarrotsceleryoniongarlicbay leavesparsleyblack peppercornssaltolive oilegg noodles or pastina (like ditalini or acini di pepe)parmesan cheese (optional for serving)

directions

In a large stockpot, heat olive oil over medium heat and sauté chopped onions, carrots, and celery for 4-5 minutes until fragrant.

Add the whole chicken or chicken parts to the pot along with garlic cloves, bay leaves, peppercorns, and salt.

Cover with cold water and bring to a boil. Skim off any foam that rises to the top.

Lower the heat and simmer uncovered for 1.5 to 2 hours until the chicken is fully cooked and the broth is flavorful.

Remove the chicken and strain the broth through a fine sieve or cheesecloth into another pot.

Shred the chicken meat and discard bones and skin.

Return the strained broth to the stove and bring to a simmer.

Add the noodles or pastina and cook according to package directions until tender.

Add shredded chicken back into the soup and stir gently to combine.

Ladle into bowls and serve hot, optionally topped with freshly grated parmesan cheese and chopped parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesSimmering time: 1.5 to 2 hoursNoodle cooking and assembly: 15 minutesTotal time: 2 to 2.5 hours

Variations

Use tortellini or small gnocchi instead of egg noodles for a heartier version.

Add a splash of lemon juice or a dash of nutmeg for a flavor boost.

Include chopped spinach or escarole for added greens.

Use leftover roast chicken for a quicker version with pre-made broth.

storage/reheating

Store Brodo di Pollo in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in portioned containers for easy reheating.Reheat gently on the stovetop or in the microwave until hot. Add a splash of water or broth if needed to loosen the soup.

FAQs

What kind of noodles should I use?

Traditional choices include egg noodles, pastina, or any small pasta like ditalini or orzo.

Can I make this soup ahead of time?

Yes, it actually tastes even better the next day as the flavors deepen.

How do I keep noodles from getting mushy?

Cook them separately and add just before serving, especially if storing the soup for later.

Can I use store-bought broth?

Yes, but homemade broth provides a deeper, richer flavor.

Is it okay to use boneless chicken?

You can, but bone-in chicken adds more depth to the broth.

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

Brodo typically has a clearer broth and a simpler, more delicate flavor compared to heartier American-style chicken soups.

Can I make this in a slow cooker?

Absolutely—cook on low for 6-8 hours, then strain and proceed with adding noodles.

Do Italians eat this soup for special occasions?

Yes, it’s often served as a first course during holiday meals or Sunday family dinners.

Can I add more vegetables?

Yes, but traditional Brodo di Pollo is quite minimalist. Feel free to adjust to your taste.

Does this soup cure a cold?

While not a cure, it’s warm, soothing, and hydrating—perfect for when you’re feeling unwell.

Conclusion

Italian Noodle Soup (Brodo di Pollo) is a soul-warming dish steeped in tradition and flavor. Whether you’re seeking comfort food or a nourishing homemade meal, this soup delivers with its delicate broth, tender chicken, and satisfying noodles. Simple, timeless, and incredibly satisfying, it’s a recipe you’ll return to again and again.