Brodo di Pollo – Italian Noodle Soup

Save this recipe on:

Comforting, soul-warming, and incredibly simple, Brodo di Pollo – Italian Noodle Soup is the kind of meal that reminds you of grandma’s kitchen. With a golden chicken broth, delicate strands of pasta, and a touch of fresh parsley, every spoonful feels like a warm hug. Whether you’re under the weather or just craving something cozy, this soup delivers.

Originating from Italy, Brodo di Pollo is a classic that has stood the test of time. Unlike heavy stews, it remains light yet flavorful, perfect as a starter or a standalone dish. The rich chicken stock is the star here, gently infused with simple aromatics and complemented by fine noodles. It’s the kind of recipe you’ll want to keep on hand year-round.

---

Why You’ll Love This Brodo di Pollo

This Italian noodle soup is a celebration of minimalism. With just a few pantry staples, you get a dish that’s nourishing, soothing, and packed with depth. It’s incredibly versatile too – you can adjust the seasoning, swap out the noodles, or bulk it up with extra veggies or shredded chicken. It also freezes well, making it ideal for meal prepping.

Brodo di Pollo is naturally gluten-free when made with gluten-free pasta, and it’s low in fat while still being rich in flavor. For those chilly nights or days when you need a reset, this soup hits the mark every time.

---

What Kind of Pasta Should I Use in Brodo di Pollo?

Traditionally, thin pasta like capellini (angel hair), spaghetti, or even pastina is used. You want a noodle that cooks quickly and doesn’t overpower the delicate broth. If you’re short on time, store-bought thin noodles are perfect. For a heartier version, homemade egg noodles can be a delightful upgrade. Just be sure to cook the pasta separately if you’re storing leftovers – this helps maintain the broth’s clarity and prevents the noodles from becoming mushy.

---

Ingredients for the Brodo di Pollo – Italian Noodle Soup

Making this soup is all about letting each ingredient shine:

• Chicken broth: The base of your soup; homemade is best, but a good-quality store-bought broth works beautifully.
• Thin noodles: They soak up the flavor and provide body to the soup without making it heavy.
• Olive oil: Adds richness and depth to the broth.
• Garlic: A subtle aromatic that boosts the broth’s flavor.
• Carrot (optional): Adds a touch of sweetness and color.
• Salt & pepper: Essential for balancing and enhancing the flavors.
• Fresh parsley: For garnish and a fresh, herby lift.

---

How To Make the Brodo di Pollo – Italian Noodle Soup

Step 1: Build the Broth Base

Heat olive oil in a large pot over medium heat. Add minced garlic (and diced carrot, if using) and saute for 1-2 minutes until fragrant.

Step 2: Simmer the Soup

Pour in the chicken broth and bring to a gentle boil. Season with salt and pepper. Let it simmer uncovered for 10-15 minutes so the flavors meld together.

Step 3: Cook the Noodles

In a separate pot, boil water and cook the noodles until just al dente. Drain and rinse lightly to prevent sticking.

Step 4: Combine and Serve

Add the cooked noodles to the broth just before serving. Ladle into bowls and garnish with freshly chopped parsley.

Brodo di Pollo – Italian Noodle Soup

---

Serving and Storing Brodo di Pollo – Italian Noodle Soup

This soup serves around 4 people as a main dish. For a light appetizer, it can stretch to serve 6.

Serve Brodo di Pollo hot, ideally with a slice of rustic bread or a light salad on the side. If you’re planning to store leftovers, it’s best to keep the noodles and broth in separate containers to maintain their texture. The broth will stay good in the fridge for up to 5 days and freezes well for up to 3 months.

Reheat gently on the stovetop to preserve its delicate flavors.

---

What to Serve With Brodo di Pollo – Italian Noodle Soup?

Crusty Bread

A slice of warm sourdough or Italian ciabatta is perfect for soaking up the flavorful broth.

Fresh Garden Salad

Keep it light with a simple salad of mixed greens, olive oil, and lemon juice.

Roasted Vegetables

Add a nutrient boost with a side of roasted carrots, zucchini, or bell peppers.

Parmesan Crisps

For a crunchy topping or a fun side, bake small mounds of grated Parmesan until golden.

Prosciutto-Wrapped Melon

Sweet and salty flavors that complement the simplicity of the soup.

---

Frequently Asked Questions

1. Can I make Brodo di Pollo in advance?
Absolutely! You can make the broth 1-2 days ahead and store it in the fridge. Just cook the noodles fresh before serving.

2. Can I freeze this soup?
Yes, but freeze only the broth. Noodles tend to become mushy after thawing, so it’s best to add them fresh each time.

3. Is this recipe kid-friendly?
Definitely. The mild flavors and soft noodles make it a hit with kids. You can even blend the broth if they’re sensitive to texture.

4. Can I add chicken pieces?
Yes, shredded chicken from a rotisserie or boiled chicken breast makes this heartier while still keeping it light.

5. How do I make it vegetarian?
Swap the chicken broth for vegetable stock and skip any meat. You can also add mushrooms or tofu for extra texture.

For more cozy meal ideas, explore our Soup Recipes Collection or check out this Homemade Chicken Broth Guide.

---

Print

Save this recipe on: