Chicken, carrots, celery, onion, tomato purée, spaghetti, and parsley simmer into the ultimate Italian comfort soup.
I don’t know about you, but there’s something oddly grounding about a pot of soup quietly bubbling on the stove. The smell. The way the steam fogs up your glasses when you lean over the pot. The familiar “glug-glug” sound as you stir it with a spoon that, somehow, still has a little tomato sauce on it from last week.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Brodo di Pollo – Italian Noodle Soup became my go-to during what I now call The February of Never-Ending Colds. I had one of those months where everyone in the house took turns being sick, and by the time I got it, we were out of store-bought broth, noodles, and patience. So I did what I always do when I feel like I’m fraying at the edges—I cooked with what I had and hoped for the best.
It wasn’t perfect. I forgot to salt it at first. I cooked the spaghetti too long the second time. One batch had weird, soft celery that probably should’ve been tossed. But you know what? It didn’t matter. This soup still made me feel taken care of. Which is wild, considering I was the one making it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Brodo di Pollo – Italian Noodle Soup Recipe?
I know, I know. Chicken noodle soup is chicken noodle soup, right? Well, not quite. This version—Brodo di Pollo—is Italian-style. There’s a simplicity to it that makes you feel like you’re sitting at a table with mismatched chairs in a kitchen that smells like old cookbooks and good olive oil.
It’s not flashy. It’s not full of trendy ingredients. It doesn’t pretend to be healing, but it sure feels like it might be. The tomato purée gives the broth a little color and body, but it’s not tomato soup. The spaghetti? It’s a gentle nod to childhood comfort food. Not too slurpy, just enough chew. It’s food you feel, not just eat.
And maybe it’s just me, but cooking something this low-key—no timers, no pressure—feels like the opposite of everything life demands lately. You can be sick, tired, sad, or just bored of everything, and this soup will still make you feel like someone wrapped you in a blanket.
Ingredient Notes:
Let’s be honest. You might not have every single thing perfectly prepped. That’s okay. This soup is pretty forgiving, which is probably why I love it so much.
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Olive Oil – You don’t need the fancy kind. Just enough to coat your veggies and get them going.
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Onion, Carrots, Celery – Rough chop them. Seriously. No need to impress your cutting board.
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Tomato Purée – Five tablespoons, give or take. Or however much is left in the tube you’ve been avoiding finishing.
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Chicken Drumsticks or Legs – I’ve used bone-in thighs too. It all works. If it has skin and bone, it’s bringing flavor.
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Water – Yep. No store-bought broth here. The chicken and veggies do all the heavy lifting.
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Spaghetti – Break it up or leave it long. Use what’s in the pantry. I once used half-linguine and half-macaroni. Nobody cared.
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Salt & Pepper – Taste as you go. That’s all I can say.
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Fresh Parsley – Optional. But if you’ve got it, it adds that final “ta-da” moment.
How To Make Brodo di Pollo – Italian Noodle Soup?
Step 1: Sauté the basics
Heat up the olive oil in a big soup pot. Toss in your onion, carrots, and celery. Let them cook for a few minutes—enough that they start softening and smelling like “something good is happening.”
Step 2: Add the good stuff
Stir in the tomato purée. Then add the chicken. Pour in the water. No need to measure with surgical precision—just aim for 8–9 cups. Bring it all to a boil, then lower the heat and let it simmer gently. Cover it and walk away for 45–60 minutes. Maybe do a crossword. Maybe nap.
Step 3: Pasta time
Meanwhile, cook your spaghetti in a separate pot of salted water. I break mine in half so it’s easier to eat. You do you. Drain and set aside.
Step 4: Strain the broth
When your broth is done, strain it into a clean pot or big bowl. Keep the chicken if you want (it’s great shredded into tacos the next day), or snack on it while assembling the soup.
Step 5: Season it
Now’s the moment to add salt and pepper. Taste it. Then taste it again. Soup always needs more salt than you think—but don’t overdo it.
Step 6: Assemble and serve
Divide the pasta between bowls. Ladle the hot broth on top. Sprinkle some parsley if you’re feeling green. Serve with a spoon big enough to scoop happiness.
Want To Save This Recipe?
Storage Options:
I always store the broth and pasta separately. Keeps the noodles from turning into mush. The broth lasts 4–5 days in the fridge, or you can freeze it (minus the pasta!) for up to 3 months. It reheats beautifully, especially on days when you just can’t.
Variations and Substitutions:
This soup plays well with others. A few swaps I’ve done when I was missing things or just curious:
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Different noodles – Orzo, ditalini, egg noodles, tiny shells. Even broken lasagna sheets work in a pinch.
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Add-ins – A clove of garlic, a bay leaf, or even a splash of white wine. Depends on your mood.
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Vegetarian version – Skip the chicken. Add a drained can of chickpeas. Boom. Still comforting.
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Parmesan rind – Toss one in while the broth simmers. Game-changer.
What to Serve with Brodo di Pollo – Italian Noodle Soup?
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Crusty bread with butter – Or garlic toast if you’re feeling extra.
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Simple side salad – A little bitter green, lemony dressing.
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A hunk of cheese on the side – Pecorino, parm, whatever makes you happy.
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Wine? – Yes. White. Cold. Go for it.
Frequently Asked Questions:
Can I cook the pasta in the broth?
You can, but the pasta soaks up a lot of liquid and makes the broth cloudy. I prefer to keep them separate. It’s a little extra work, but worth it.
What do I do with the leftover chicken and veggies?
Use them in another soup, toss them in a wrap, or eat them cold straight from the fridge like I do at 11 p.m.
Is this soup supposed to cure colds?
Maybe? It hasn’t been proven scientifically, but emotionally? It totally helps.
So that’s my not-so-fancy, definitely-comforting Brodo di Pollo – Italian Noodle Soup. If you’re craving something soothing, something honest, something you can make with sleepy eyes and a warm sweater—this is it. It’s not perfect. But then again, neither am I. And that’s kind of the point.
If you try it, let me know. Did you burn your tongue because you didn’t wait? Did you throw in a rogue bay leaf and feel like a genius? I wanna hear it all.
Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Brodo di Pollo - Italian Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion roughly chopped
- 2 medium carrots roughly chopped
- 1 celery stalk roughly chopped
- 5 tablespoons tomato purée
- 4 to 6 chicken drumsticks or 2 large chicken legs
- 8 1/2 cups water
- 5 ounces dry spaghetti
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
Sauté the Aromatics:
- In a large saucepan set over medium heat, heat the olive oil. Add the chopped onion, carrots, and celery. Sauté for several minutes until the vegetables begin to soften and release their fragrance.
Add Tomato and Chicken:
- Stir in the tomato purée, ensuring the vegetables are well-coated. Then add the chicken drumsticks (or legs) along with the water. Increase the heat and bring the mixture to a boil.
Simmer the Broth:
- Once boiling, reduce the heat to a gentle simmer. Allow the broth to cook uncovered for 45 to 60 minutes. During this time, the chicken will cook thoroughly and the broth will develop a deep flavor.
Cook the Pasta:
- While the broth is simmering, bring a separate pot of water to a boil. Add the dry spaghetti and cook until al dente, following package instructions. Drain and set aside.
Strain and Season the Broth:
- After simmering, strain the broth through a fine mesh sieve into a clean bowl or pot. Discard the solids or reserve them for another use. Season the broth with kosher salt and freshly cracked black pepper to taste.
Assemble and Serve:
- Divide the cooked pasta evenly into serving bowls. Ladle the hot broth over the noodles and garnish with chopped parsley if desired. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
