Brodo di Pollo – Italian Noodle Soup

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Warm, comforting, and deeply nourishing, Brodo di Pollo is the Italian answer to classic chicken noodle soup. With its delicate golden broth, tender pasta, and subtle herbal notes, this soup brings together generations of tradition in a single bowl. It’s a staple in many Italian homes, especially when someone is under the weather or during chilly days when only something homemade can soothe the soul.

Unlike heavier soups, Brodo di Pollo is light yet satisfying. Its magic lies in simplicity — a rich broth made from scratch, a handful of fresh herbs, and thin noodles that cook directly in the flavorful liquid. It’s a beautiful example of how a few humble ingredients can come together to create something extraordinary.

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Why You’ll Love This Brodo di Pollo

This soup is more than just food; it’s a warm hug in a bowl. Whether you’re looking for a gentle meal to ease digestion, a soul-soothing remedy, or simply a nourishing dish to warm up your evening, Brodo di Pollo checks every box. It’s quick to prepare, deeply satisfying, and can be enjoyed as a standalone dish or as part of a bigger meal. Plus, it’s kid-friendly, freezer-friendly, and easy to customize.

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Preparation Phase & Tools to Use

To make Brodo di Pollo, you’ll need a few kitchen basics that make a big difference. A large soup pot or Dutch oven is essential for simmering the broth evenly and gently. A fine-mesh strainer helps achieve a clear, golden broth without any cloudy residue. A ladle is handy for skimming and serving, and kitchen tongs are useful for removing bones or herbs from the broth. Lastly, a sharp knife and cutting board will ensure you can prep your vegetables and herbs cleanly and efficiently.

These tools not only make the process smoother but help preserve the clean, light texture that defines this Italian soup.

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Preparation Tips

Start with cold water when simmering the chicken to help release impurities slowly, which gives you a clearer broth. Don’t rush the simmering process — low and slow is key for extracting deep flavors. Add salt gradually rather than all at once; this lets you control the flavor balance more precisely. If you’re using bone-in chicken, it adds more depth and richness. Lastly, cook the pasta separately if you plan on storing leftovers to prevent it from turning mushy.

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Ingredients for this Brodo di Pollo – Italian Noodle Soup

• 1 whole chicken (about 3–4 lbs), cut into parts
• 12 cups cold water
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, halved
• 4 garlic cloves, smashed
• 1 bay leaf
• A few sprigs of fresh parsley
• A few sprigs of fresh thyme (or 1 tsp dried thyme)
• 1 tsp whole black peppercorns
• Salt to taste
• 100g (3.5 oz) thin pasta (e.g., angel hair or capellini), broken into smaller strands
• Fresh flat-leaf parsley, chopped (for garnish)

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Step 1: Build the Broth Foundation

Place the chicken parts into a large soup pot or Dutch oven. Add cold water until the chicken is fully submerged (about 12 cups). Bring the pot to a gentle boil over medium heat. As it heats, skim off any foam or impurities that rise to the surface using a ladle or spoon. This helps keep the broth clear.

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Step 2: Add Aromatics

Once the water is simmering gently, add the chopped carrots, celery, onion, garlic, bay leaf, parsley sprigs, thyme, peppercorns, and a light sprinkle of salt. Reduce the heat to low, cover partially, and let everything simmer for 1.5 to 2 hours. This slow simmering is what deepens the flavor and develops a golden, aromatic broth.

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Step 3: Strain the Broth

After the simmering is complete, remove the chicken and vegetables using tongs or a slotted spoon. Pour the broth through a fine-mesh strainer into another large pot or heat-proof bowl. Taste and adjust seasoning with more salt if needed. Discard solids or save chicken meat for serving.

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Step 4: Cook the Pasta

Bring the strained broth back to a gentle simmer. Add the broken pasta pieces directly into the broth and cook according to package instructions (usually about 4–6 minutes). Stir occasionally to prevent sticking.

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Step 5: Final Touches

Once the pasta is tender, your soup is ready to serve. Ladle into bowls and garnish with freshly chopped parsley. For extra richness, you can shred some of the reserved chicken meat and add it back into the soup.

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Notes

Brodo di Pollo is as versatile as it is nourishing. You can enrich it with shredded chicken, small vegetables like peas or diced zucchini, or even a swirl of beaten egg for a rustic stracciatella variation. If you’re aiming for an ultra-clear broth, let it sit in the fridge and skim off the fat layer before reheating. Always taste before serving — the flavor develops as it rests, and you might want a final pinch of salt or a squeeze of lemon for brightness.

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Watch Out for These Mistakes While Cooking

• Boiling instead of simmering: A rapid boil clouds the broth and toughens the meat. Keep it at a gentle simmer.
• Skipping the skimming step: Foam and scum should be removed early on to ensure a clean-tasting broth.
• Overcooking the pasta: Since the noodles are delicate, monitor closely — they should be just tender, not mushy.
• Using too much salt early on: Start with a light hand; flavors concentrate as the broth reduces.
• Discarding the chicken too soon: The meat can be reused in salads, sandwiches, or returned to the soup.

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Storage Instructions

Cool the soup completely before storing. Transfer to airtight containers — it keeps well in the refrigerator for up to 4 days. If you’ve cooked the noodles in the soup, they’ll continue to absorb broth, so consider storing them separately. For longer storage, freeze the broth (without pasta) for up to 3 months. Reheat gently on the stovetop and cook fresh pasta for best texture.

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Estimated Nutrition (per serving, approx.)

• Calories: 220 kcal
• Protein: 18g
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g
• Sodium: 550mg
• Cholesterol: 45mg

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Frequently Asked Questions

What type of pasta is best for Brodo di Pollo?

Thin pasta like capellini, angel hair, or spaghetti broken into short strands works best. They’re delicate and cook quickly in the broth.

Can I use store-bought broth instead?

Yes, but homemade broth gives a much deeper flavor. If using store-bought, choose low-sodium and simmer with some herbs and aromatics to enhance it.

How do I make the broth extra clear?

Start with cold water, skim thoroughly, and don’t stir the pot while simmering. You can also strain it through cheesecloth.

Can this soup be made vegetarian?

Absolutely. Swap the chicken for a medley of hearty vegetables like mushrooms, leeks, and zucchini. Use vegetable broth instead.

Is this soup good for when you’re sick?

Definitely. It’s light, hydrating, and packed with nutrients. Warm chicken broth has been a traditional remedy for colds for generations.

Can I add rice instead of pasta?

Yes, small grains of rice like arborio or long-grain white rice work well. Cook separately to avoid over-thickening the soup.

How long does homemade broth take to cook?

Simmer for at least 1.5 to 2 hours for best results. Longer cooking yields richer flavor.

Can I freeze Brodo di Pollo with noodles?

It’s best to freeze just the broth. Pasta turns mushy upon thawing. Add fresh noodles when reheating.

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Conclusion

Brodo di Pollo is the perfect marriage of comfort and simplicity. It’s a timeless dish that fits effortlessly into any season or occasion — from cozy winter nights to quick nourishing lunches. Once you master this humble soup, it’ll become a cherished go-to in your kitchen. So grab your pot, gather your herbs, and let the aroma of Italian tradition fill your home.

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