Brodo di Pollo – Italian Noodle Soup

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When I think of comfort in a bowl, Brodo di Pollo is the first thing that comes to mind. This classic Italian noodle soup has been a part of my family table for generations. It’s soothing, restorative, and incredibly simple – a dish that proves how a few quality ingredients can go a long way. With every spoonful, I’m transported back to slow Sunday afternoons, the aroma of simmering broth filling the kitchen, and the comforting slurp of noodles in warm, golden broth.

I love making Brodo di Pollo not just for its taste, but for how it brings people together. Whether someone is under the weather, returning from a long day, or just in need of a hug in food form, this soup is always the answer. It’s nourishing, light, yet deeply flavorful – the perfect mix of simplicity and satisfaction. If you’ve never made homemade Italian noodle soup before, this is your gentle introduction to one of the most heartwarming dishes you’ll ever cook.

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Why You’ll Love This Brodo di Pollo

This soup is wonderfully light yet satisfying, ideal for both everyday meals and special occasions. The clear chicken broth is deeply aromatic and balanced, while the noodles give it that comforting texture everyone craves. It’s quick to prepare, easy to digest, and beautifully versatile – a true staple for anyone who enjoys authentic Italian flavors.

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

Traditionally, thin noodles like spaghettini, capellini (angel hair), or even tagliolini are used. You want pasta that cooks quickly and doesn’t overpower the broth. If you have homemade egg noodles, even better! Just avoid anything too thick or heavy, as the beauty of Brodo di Pollo lies in its delicate nature.

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Options for Substitutions

If you’re missing a few ingredients, don’t worry. You can use store-bought low-sodium chicken broth instead of homemade stock in a pinch. For a vegetarian twist, swap the chicken for hearty vegetables like carrots, zucchini, and potatoes, and use vegetable broth. Gluten-free noodles can also be used if needed. Fresh parsley can be replaced with dill or thyme for a flavor variation.

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Ingredients for this Brodo di Pollo

Chicken (with bone): Essential for building a rich, deeply flavored broth. Bone-in pieces like thighs or drumsticks are ideal.

Onion: Adds sweetness and complexity to the broth.

Carrot: Brings natural sweetness and color.

Celery: Gives a savory depth and aromatic note to balance the broth.

Garlic: Subtle, but adds a warm, comforting undertone.

Parsley: Fresh parsley finishes the soup with a pop of green and herbal brightness.

Olive Oil: Used to sauté the vegetables lightly before simmering, enhancing their flavors.

Salt: Key to seasoning the broth just right – start light and adjust as it cooks.

Black Peppercorns: Whole peppercorns lend a gentle spiciness without overpowering.

Water: The base of the broth; filtered water is best for a clean taste.

Capellini or Spaghettini: These thin noodles cook fast and absorb the delicious broth beautifully.

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Step 1: Sauté the Aromatics

Heat a large stockpot over medium heat and add a drizzle of olive oil. Add chopped onion, carrot, and celery. Sauté for about 5-7 minutes until they begin to soften and the onion turns translucent. Add the garlic and cook for another minute, stirring often.

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Step 2: Add Chicken and Water

Place the chicken pieces into the pot. Pour in enough water to fully submerge the chicken and vegetables – about 8 cups. Add whole peppercorns and a light pinch of salt. Bring to a boil.

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Step 3: Simmer the Broth

Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 45 minutes to an hour. Occasionally skim off any foam or impurities that rise to the top for a clear, clean broth.

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Step 4: Strain the Broth

Once the chicken is cooked and the broth is rich in color and aroma, remove the chicken and strain the broth through a fine mesh sieve into another pot. Discard the cooked vegetables (or keep them if you prefer a heartier soup). Shred the chicken meat if you want to add it back in.

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Step 5: Cook the Pasta

Bring the strained broth back to a gentle boil. Add your pasta and cook according to the package instructions until al dente. Capellini usually cooks in about 3 minutes.

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Step 6: Final Touches

Taste and adjust seasoning with salt if needed. Ladle the hot broth and pasta into bowls. Garnish with freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese. Serve immediately.

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How Long to Prepare the Brodo di Pollo

Preparing Brodo di Pollo from scratch is a gentle, unhurried process, but not overly time-consuming. The prep work takes about 10 to 15 minutes, including chopping vegetables and gathering ingredients. Once everything is in the pot, the soup pretty much cooks itself.

The cooking time is around 45 to 60 minutes. Simmering the chicken slowly allows the flavors to deepen and the broth to become rich and golden. During this time, you can relax or prepare other parts of your meal.

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Tips for Perfect Brodo di Pollo

• Use bone-in chicken for a more flavorful broth.
• Don’t rush the simmering. A slow simmer draws out the richness without making the broth cloudy.
• Skim foam regularly for a clear soup.
• Add fresh parsley only at the end to preserve its color and flavor.
• Taste and adjust salt in the final stages, especially if your broth reduces more than expected.

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Watch Out for These Mistakes While Cooking

• Boiling too hard: This can make the broth cloudy and emulsify the fat.
• Over-salting early: The broth reduces as it simmers, which concentrates the salt.
• Using boneless chicken only: You’ll miss out on the depth bones provide.
• Skipping the skimming step: This leaves your broth with unwanted foam and impurities.
• Overcooking the pasta: Thin noodles like capellini can go mushy very quickly.

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What to Serve With Brodo di Pollo?

1. Crusty Italian Bread

Perfect for soaking up the delicious broth.

2. Simple Arugula Salad

The peppery greens with olive oil and lemon add a nice contrast to the warm soup.

3. Roasted Vegetables

A side of seasonal roasted veggies complements the lightness of the broth.

4. Grated Parmesan or Pecorino

A sprinkle of cheese over the soup adds richness and depth.

5. Italian Antipasto Plate

A small plate of olives, cheeses, and cured meats pairs beautifully with the simplicity of the soup.

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Storage Instructions

Refrigerator: Let the soup cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days. Store the noodles separately if possible to avoid them soaking up too much broth.

Freezer: The broth (without noodles) freezes very well for up to 3 months. Freeze in individual portions for quick access. Thaw overnight in the fridge before reheating.

Reheating: Gently reheat on the stove over medium heat. If the noodles are stored separately, add them to the hot broth just before serving.

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Estimated Nutrition

(Per 1 serving — approximately 1.5 cups with pasta)

• Calories: 210
• Protein: 15g
• Carbohydrates: 18g
• Fat: 9g
• Saturated Fat: 2g
• Sodium: 480mg
• Fiber: 1g
• Sugar: 2g
• Cholesterol: 45mg

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Frequently Asked Questions

How can I make the broth more flavorful?

Use chicken with skin and bones, and simmer it gently for at least 45 minutes. Add more herbs like bay leaves or thyme if desired.

Can I use store-bought broth?

Yes, in a pinch. Try to choose low-sodium, high-quality broth to maintain a clean flavor profile.

Can I make this soup in advance?

Absolutely. It actually tastes better the next day as the flavors continue to develop.

What other noodles can I use?

You can use vermicelli, egg noodles, or even small pasta shapes like orzo.

Is this soup gluten-free?

Only if you use gluten-free noodles. The broth itself is naturally gluten-free.

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Conclusion

Brodo di Pollo is a celebration of simplicity and tradition. Whether you’re making it to soothe a cold, feed a crowd, or just enjoy a taste of home, this soup offers warmth in every bowl. With a rich, homemade broth and tender noodles, it’s a timeless Italian classic that belongs in every kitchen. Once you make it from scratch, you’ll never go back to the canned version again.

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