Description

This comforting Italian Noodle Soup, or Brodo di Pollo, is a classic chicken broth soup filled with tender pasta and simple vegetables. It’s warm, cozy, and perfect for chilly days or when you need a nourishing meal to feel better fast.

Ingredients

1 whole chicken (about 3–4 lbs), cut into pieces
10 cups water
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 onion, peeled and halved
2 garlic cloves, smashed
1 bay leaf
Salt and pepper, to taste
1 cup small pasta (like ditalini or egg noodles)
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving (optional)

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Instructions

In a large pot, add the chicken pieces and water. Bring to a boil over medium-high heat.
Skim off any foam that rises to the top, then add carrots, celery, onion, garlic, bay leaf, and a good pinch of salt.
Reduce heat to low and simmer uncovered for about 1.5 to 2 hours.
Remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh sieve and return it to the pot.
Shred the chicken, discarding the skin and bones, and return the meat to the broth.
Bring the broth back to a gentle boil and add the pasta. Cook according to the package instructions until al dente.
Stir in fresh parsley, season with salt and pepper to taste.
Serve hot, topped with grated Parmesan if desired.

Notes

You can make the broth ahead of time and store it in the fridge for up to 3 days or freeze it for longer storage.
Swap pasta for rice if preferred.
Add a squeeze of lemon for extra brightness.