Description

Italian Noodle Soup, or Brodo di Pollo, is a traditional Italian chicken soup made with a clear, flavorful broth, tender shredded chicken, and small pasta noodles. It’s a nourishing and simple dish that’s perfect for cold days or when you need a soothing meal.

Ingredients

Units Scale

1 tablespoon olive oil
1 small onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken broth (homemade or low-sodium)
2 cups cooked shredded chicken
3/4 cup small pasta (like ditalini, stelline, or orzo)
Salt and pepper to taste
1 bay leaf
Fresh parsley for garnish
Grated Parmesan cheese for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add bay leaf. Bring to a gentle boil.
Add the pasta and cook according to package instructions until tender.
Stir in shredded chicken and simmer for 2–3 minutes to warm through.
Season with salt and pepper to taste. Remove the bay leaf.
Serve hot, garnished with chopped parsley and grated Parmesan if desired.

Notes

Use homemade chicken broth for the richest flavor.
To save time, use rotisserie chicken or leftover roast chicken.
For added depth, simmer the broth with a parmesan rind before adding pasta.
This soup freezes well without the pasta. Add fresh pasta when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 20g
Cholesterol: 55mg