talian Noodle Soup (Brodo di Pollo)

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This Brodo di Pollo is the ultimate Italian “comfort in a bowl.” It’s a masterclass in simplicity, focusing on a clear, deeply aromatic broth that is perfect for when you’re feeling under the weather or just need a light, soul-warming meal.

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Italian Noodle Soup (Brodo di Pollo)

A clear, aromatic chicken broth served over tender spaghetti.

  • Prep time: 15 minutes

  • Cook time: 1 hour

  • Servings: 4

Ingredients

The Broth Base:

  • 1 tbsp Olive oil

  • 1/2 Medium onion, roughly chopped

  • 2 Medium carrots, roughly chopped

  • 1 Celery stalk, roughly chopped

  • 5 tbsp Tomato purée (Passata)

  • 4 to 6 Chicken drumsticks (or 2 large bone-in chicken legs)

  • 8 1/2 cups Water

  • To taste: Kosher salt and freshly cracked black pepper

To Serve:

  • 5 oz Dry spaghetti

  • For garnish: Fresh chopped parsley (or grated Parmesan cheese)

Preparation

  1. Sauté the Aromatics: In a large saucepan or stockpot set over medium heat, add the olive oil. Once shimmering, add the onion, carrots, and celery. Toss them in the oil for a few minutes until they begin to release their fragrance.

  2. Simmer the Stock: Add the tomato purée, chicken pieces, and water to the pot. Bring the mixture to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 45 to 60 minutes. This slow simmer extracts the collagen from the bones and the sweetness from the vegetables.

  3. Prepare the Pasta: While the broth is simmering, bring a separate pot of salted water to a boil. Cook the spaghetti until al dente (usually 1–2 minutes less than the package directions). Drain and set aside.

  4. Strain the Broth: Once the broth has reduced and developed a deep flavor, place a strainer over a large clean bowl. Pour the soup through the strainer.

    • Note: Set the boiled chicken and vegetables aside—they make a great rustic meal for later!

  5. Season: Taste the clear golden broth and season with salt and pepper as needed.

  6. Assemble: Divide the cooked spaghetti among four bowls. Ladle the hot, strained broth over the pasta.

  7. Garnish: Top with fresh parsley or a dusting of Parmesan cheese. Serve immediately.

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