The Ultimate Italian Chicken Soup

Known affectionately as “Italian Penicillin” (or Brodo di Pollo), this isn’t just a meal, it’s a warm hug in a bowl. Unlike the watered-down versions you find in a can, this authentic Italian chicken soup relies on a rich, golden broth fortified with a secret weapon: a Parmesan cheese rind. It fits perfectly into your rotation as a healing sick-day remedy or a cozy Sunday supper that fills the house with the aroma of simmering herbs and mirepoix.

‘This soup heals everything from a cold to a broken heart.”

Italian Chicken Soup Recipe Card

Italian Chicken Soup

Recipe by Soukayna

0.0 from 0 votes

Course: SoupsCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

280

kcal

A restorative, flavor-packed soup featuring tender chicken, aromatic vegetables, and tiny pasta shapes.

Cook Mode

Keep the screen of your device on

Ingredients

• 1.5 lbs Chicken Thighs

• 2 tbsp Olive Oil

• 1 lg Yellow Onion, diced

• 3 med Carrots, sliced into coins

• 3 stalks Celery, diced

• 4 cloves Garlic, minced

• 8 cups Quality Chicken Broth

• 1 pc Parmesan Rind (approx 3 inches)

• 1.5 cups Uncooked Ditalini or Pastina

• 0.25 cup Fresh Parsley, chopped

Directions

• Heat the olive oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown (about 5 mins). Remove chicken and set aside.
• In the same pot, add the onion, carrots, and celery. Sauté for 6-8 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom. Add the Parmesan rind and return the chicken thighs to the pot.
• Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender.
• Remove chicken and shred with two forks. Discard the skin and bones (and the parmesan rind). Stir the shredded meat back into the soup.
• Bring soup to a gentle boil and add the Ditalini pasta. Cook until al dente (about 8-10 mins). Stir in fresh parsley and serve hot.

Nutrition Facts

• Fat: 9g
• Carbohydrates: 24g
• Protein: 22g

Did you make this recipe?

Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster

Like this recipe?

Follow @therecipemasterblog on Pinterest

Follow us on Facebook!

Follow The Recipe Master on Facebook

Why This Italian Chicken Soup Recipe Works

The magic of this soup lies in the Soffritto. While many recipes just boil the vegetables, we slowly sauté the carrots, celery, and onions in olive oil first. This releases their natural sugars and creates a flavor base that is sweet, savory, and complex.

Furthermore, we use small pasta shapes like Ditalini or Pastina. These tiny noodles scoop up the perfect amount of broth with every spoon, ensuring a balanced bite. It’s also scientifically backed comfort; studies suggest that chicken soup can indeed help reduce inflammation during a cold.

This recipe is highly customizable. Gluten-free? Swap the pasta for rice. Dairy-free? Skip the parmesan rind (though I highly recommend keeping it for that authentic Italian chicken soup depth).

Smart Prep for Stress-Free Cooking

A great Italian chicken soup comes together quickly if you prep smart. Here is how to get ahead:

• The Mirepoix: Chop your carrots, celery, and onions up to 3 days in advance. Store them in an airtight container in the fridge.
• The Chicken: You can poach and shred your chicken the day before. Alternatively, use a high-quality rotisserie chicken to cut 20 minutes off the cook time.
• The Cheese Rind: Never throw away your Parmesan rinds! Keep them in a “soup bag” in your freezer so you are always ready to make Italian chicken soup.

Chef’s Tips for the Perfect Pot

Cook Pasta Separately

If you plan to have leftovers, boil your pasta in a separate pot. Pasta left in the soup overnight will act like a sponge, soaking up your precious broth and becoming mushy. Store them in separate containers.

Bone-In is Best

For the deepest flavor, use bone-in, skin-on chicken thighs. The bones release collagen which gives the soup a silky, rich mouthfeel that boneless breasts just can’t match.

The Parmesan Rind Hack

Simmering a hard Parmesan rind in the broth adds a savory “umami” punch without making the soup taste cheesy. It’s the secret ingredient in every Italian grandmother’s arsenal.

Delicious Variations of Italian Chicken Soup

Creamy Lemon & Herb

Inspired by Greek Avgolemono but with an Italian twist. Whisk 2 eggs with the juice of 1 lemon. Slowly temper the egg mixture with hot broth before stirring it back into the pot. This creates a luxurious, velvety texture perfect for spring.

Pollo Rosso (Tomato Based)

For a heartier winter version, add a 14oz can of crushed San Marzano tomatoes and a teaspoon of red pepper flakes when you add the broth. This “Red” Italian chicken soup pairs beautifully with crusty garlic bread.

Chicken Tortellini Soup

Swap the small pasta for cheese tortellini. It turns the soup into a filling main course. Add a handful of fresh spinach at the very end for a pop of color and nutrition.

Frequently Asked Questions

Ready to Slurp?

There are few things in life as reliably comforting as a pot of Italian chicken soup bubbling on the stove. Whether you are fighting off a cold or just fighting off the winter blues, this recipe is your shield.

It is simple, rustic, and incredibly nourishing. So grab that Parmesan rind you’ve been saving, and let’s get cooking. Buonn appetito!