Brodo di Pollo - Italian Noodle Soup
A traditional Italian chicken noodle soup made with tender drumsticks, fresh vegetables, tomato purée, and spaghetti in a savory homemade broth.
4 Servings
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
To make this dish gluten-free, substitute the regular spaghetti with a certified gluten-free spaghetti made from rice, corn, quinoa, or legumes. Ensure all additional ingredients, including tomato purée and broth, are verified gluten-free to prevent cross-contamination.