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Brodo di Pollo con Pasta Recipe

Italian · Soup · 105 min total

A classic Italian chicken soup with small pasta, perfect for a comforting meal. This recipe yields a rich, clear broth with tender chicken and al dente pasta.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 large onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 cloves garlic, smashed
• 1 bay leaf
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme
• 10 black peppercorns
• 2 teaspoons salt, plus more to taste
• 8 cups cold water
• 1 cup small pasta (such as stelline, ditalini, or orzo)
• Freshly grated Parmesan cheese, for serving

Instructions

1. Place chicken pieces, onion, carrots, celery, garlic, bay leaf, parsley, thyme, peppercorns, and 2 teaspoons salt in a large stockpot. Add cold water.
2. Bring to a boil over high heat, then reduce heat to low and skim off any foam that rises to the surface.
3. Simmer gently, partially covered, for 1 hour, occasionally skimming impurities.
4. Remove chicken pieces to a plate and let cool slightly. Strain broth through a fine-mesh sieve into a clean pot; discard solids.
5. When chicken is cool enough to handle, remove meat from bones, shred or dice, and set aside. Discard skin and bones.
6. Skim any fat from the surface of the broth. Bring broth to a boil, add pasta, and cook according to package directions until al dente.
7. Return shredded chicken to the pot and heat through. Adjust salt to taste.
8. Ladle into bowls and serve with freshly grated Parmesan cheese.

Tips

• For an even clearer broth, strain through a cheesecloth-lined sieve.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days; the pasta will absorb liquid, so add a little water when reheating.
• This recipe can be made ahead: prepare the broth and chicken, then refrigerate separately. Reheat and add pasta just before serving.

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