Description
A comforting and flavorful Italian noodle soup, also known as Brodo di Pollo, made with tender chicken, vegetables, and pasta in a rich broth.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup ditalini or small pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Stir in garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, oregano, salt, and pepper.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley and grated Parmesan if desired.
Notes
- You can use rotisserie chicken for convenience.
- Try adding a bay leaf while the soup simmers for extra flavor.
- Use gluten-free pasta to make it gluten free.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg