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    Home » Recipes » Italian Recipes

    Brodo Di Pollo - Italian Chicken Soup

    Published: Feb 4, 2023 by Andrea

    Jump to Recipe
    brodo di pollo, italian chicken soup. Image with text for Pinterest.

    Brodo di pollo is the most loved Italian chicken soup! Serve it on its own, use it to flavor up other recipes, or make brodo di pollo with pastina!

    Brodo di pollo ( Italian chicken soup or broth) is the most comforting soup you can have on a winter day in Italy. But it's also the base of so many Italian dishes.

    This tasty liquid is often used to make mushroom risotto (or any other kind of risotto really), classic bolognese ragu' sauce and duck ragu', chicken cacciatore, or is simply served with pastina (recipe below), or tortellini.

    The best part is that making chicken broth from scratch is very simple, all you have to do is boil the chicken, veggies, and herbs together.

    It tastes so much better than store-bought broth, and there are no extra unnecessary ingredients.

    Brodo di pollo, aka Italian chicken soup.

    Once ready, store it in the freezer in handy portion-size containers, and use it whenever you need it.

    And what can you do with the boiled chicken? Well, surely don't throw it away!

    You can use it to make coronation chicken salad or chicken shepherd's pie, or a simple chicken salad.

    Jump to:
    • Brodo Di Pollo Ingredients
    • How To Make Italian Chicken Soup
    • Brodo di Pollo con Pastina
    • Cooking Tips
    • Storage Tips
    • Recipe FAQs
    • How to Use Brodo di Pollo
    • Ingredients

    Brodo Di Pollo Ingredients

    This classic Italian chicken soup calls for the most simple ingredients.

    Here's an overview of the ingredients you'll need:

    brodo di pollo ingredients: chicken, celery, parsley, carrots, onion, black peppercorns and bay leaves.
    • Chicken: I use a whole raw chicken but you can use 4-5 pieces of bone-in, skin-on chicken breast, thighs, or drumsticks.
    • Vegetables: The veggie base of most Italian recipes is made with onion, carrot and celery, so this is what we also use in our brodo di pollo.
    • Herbs and spices: The aromatic mix of fresh parsley stems, bay leaves and peppercorns, and optionally, garlic or cloves, gives a delicious flavor to the chicken broth.

    How To Make Italian Chicken Soup

    This Italian chicken soup recipe is so easy!

    Place the ingredients in a pot, bring to a boil, then simmer, strain and serve.

    Here's a recipe overview with step-by-step pictures. Scroll down until the end of the post for the full printable recipe.

    Collage of four images showing the four steps to make the italian chicken soup recipe.

    STEP 1. Place all the ingredients in a large stockpot and cover it with cold water.

    STEP 2. Bring to a boil, reduce the heat, partially cover, and simmer for 2 hours, skimming the top of your broth with a spoon or strainer, every now and then.

    STEP 3. Strain the broth through a fine-mesh strainer.

    STEP 4. Let the chicken broth cool, then serve it on its own or with pastina.

    Brodo di Pollo con Pastina

    To make the famous chicken pastina soup, bring the chicken broth to a boil, add the pastina of your choice (stelline, risoni and farfalline are my fav pasta shapes) and cook according to package instructions.

    Top with plenty of freshly-grated parmesan cheese and serve.

    Brodo di pollo with pastina.

    Cooking Tips

    • Clean the chicken from any feathers that have remained attached, using the flame of a torch or the stove in our kitchen.
    • Use bone-in, skin-on chicken when making chicken broth, it will give the broth flavor and richness. Boneless skinless chicken breasts will not work well in this recipe.
    • To enhance the aroma of the onion, you could also pan-roast it over high heat for a couple of minutes, then add it to the broth.
    • Always start with cold water. This will make your broth clear and not cloudy.
    • Skim the top of your broth with a large slotted spoon or a fine-mesh strainer, while it’s still simmering on low heat, this will help remove any excess fat before serving. 
    • To remove fat, you can also chill the broth overnight, the fat will solidify and you can easily scoop it off the top!
    • Do not overcook your chicken broth. If you leave the carrots, celery, and onion simmering for too long, they can leave a strong, bitter flavor that takes over the broth.
    Homemade chicken broth.

    Storage Tips

    Fridge: Store homemade chicken broth in an airtight container and keep it in the fridge for up to 2 days.

    Freezer: Freeze in single-portion freezer-friendly containers to always have the right dose ready for any dish.

    You can also freeze your broth in ice molds: divided into cubes it will be perfect to flavor up any meat or veggie dish! 

    The chicken broth will keep well in the freezer for up to three months.

    Recipe FAQs

    Are chicken broth and chicken stock the same thing?

    They use mostly the same ingredients, but there is a difference between them. 
    Chicken stock is made with bones only, without any meat attached, while chicken broth is made with chicken meat (such as a whole chicken).

    Is chicken broth gluten-free?

    Homemade chicken broth is naturally gluten-free. Store-bought chicken broth might contain gluten-containing flavorings and preservatives.

    How to Use Brodo di Pollo

    As mentioned above, you can use this easy chicken broth on its own, with pasta or rice.

    You can also use it to flavor up other dishes, here are a few of our readers' favorite dishes you can make:

    • Pollo alla cacciatora
    • Duck ragu' (ragu d'anatra)
    • Creamy cannellini bean soup
    • British Shepherd's pie
    • Classic Cottage Pie
    • Ossobuco Milanese
    • Italian chickpea soup
    • Pumpkin Risotto

    Did You Try This Recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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    5 from 1 vote

    Brodo Di Pollo - Italian Chicken Soup

    Prevent your screen from going dark
    Brodo di pollo is the most loved Italian chicken soup! Serve it on its own or with pastina, or use it to flavor up other recipes.
    Prep Time5 mins
    Cook Time2 hrs
    Total Time2 hrs 5 mins
    Course: Soup
    Cuisine: Italian
    Serving: 10 cups
    Calories: 11kcal
    Author: Andrea Soranidis

    Ingredients

    • 1 whole chicken , (or 4-5 skin-on, bone-in chicken pieces)
    • 2 large carrots, peeled
    • 1 large onion, halved
    • 2 celery stalks
    • a small bunch of parsley
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns

    Instructions

    • Place the whole chicken in a large heavy-bottomed stockpot, followed by the carrots, onion, celery, parsley, bay leaves and black peppercorns. Cover with water and bring to a boil.
    • Reduce the heat, partially cover with a lid, and simmer on low heat for 2 hours. Whilst the broth simmers, skim the top with a slotted spoon or fine-mesh strainer to remove the fat in excess.
    • Once ready, remove the chicken from the stockpot, then strain the broth through a fine-mesh strainer.
    • Serve the prepared brodo di pollo immediately on its own, with pastina or tortellini, or use it to flavor other recipes. Alternatively, cool it completely, refrigerate overnight, and the next day, remove the fat layer from the top before reheating.

    Notes

    • Clean the chicken from any feathers that have remained attached, using the flame of a torch or the stove in our kitchen.
    • Use bone-in, skin-on chicken when making chicken broth, it will give the broth flavor and richness. Boneless skinless chicken breasts will not work well in this recipe.
    • To enhance the aroma of the onion, you could also pan-roast it over high heat for a couple of minutes, then add it to the broth.
    • Always start with cold water. This will make your broth clear and not cloudy.
    • Do not overcook your chicken broth. If you leave the carrots, celery, and onion simmering for too long, they can leave a strong, bitter flavor that takes over the broth.
    • Use the boiled chicken meat to make coronation chicken or any other salad, fill tacos, or panini.
    Storage tips:
    Fridge: Store homemade chicken broth in an airtight container and keep it in the fridge for up to 2 days.
    Freezer: Freeze in single-portion freezer-friendly containers to always have the right dose ready for any dish.
    You can also freeze your broth in ice molds: divided into cubes it will be perfect to flavor up any meat or veggie dish! 
    The chicken broth will keep well in the freezer for up to three months.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 11kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2046IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    • Duck Ragu' - Ragu' d'Anatra
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    Comments

    1. Robbi Gil says

      February 06, 2023 at 12:06 am

      How exactly do you mean roast the onion? Thanks Looking forward to Mary your recipe soon.

      Reply
      • Andrea says

        February 06, 2023 at 11:12 am

        Hi Robbi, I simply put the halved onion on a skillet and let it brown (no need to add oil) gently, then add it to the stockpot with the other ingredients.

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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