This delicious homemade Chicken & Pasta Broth tastes like you spent all day in the kitchen, but in reality, you can put it together, start to finish in less than 30 minutes!
Do not ask me why this is called a broth. I would have called it a soup or with all those solid chunks of ingredients perhaps a stew. But my Italian step-grandmother, from whom I got the recipe, always referred to it as a broth. More specifically pasta in brodo di pollo which translates as pasta in *chicken broth.
Versions of chicken noodle soup can be found all over the world. This is the Italian twist on chicken noodle soup. It is loaded with vegetables—carrots, celery, onion, and cauliflower. It is the broth and the cauliflower that takes the soup in another direction. They not only add more flavor to the soup but offer more nutrients in each bite.
Any way you make chicken noodle soup is a good way, but if you want your loved ones to really benefit from all the good homemade chicken soup has to offer, then Chicken & Pasta Broth is the way to go!
*Let’s talk about chicken broth just briefly. You can use store-bought chicken broth, but for a really intense and healthier broth, you should really make your own. Check out this Homemade Chicken Broth and taste the difference for yourself.
Pasta in Brodo di Pollo
Ingredients
- 2 chicken breast skinless, boneless
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups cauliflower flowerets
- 4 cups chicken broth
- 2 teaspoons dried Italian seasoning
- 1 cup small pasta shapes
- salt & pepper to taste
- Parmesan cheese optional
- Cut the chicken into bite-size pieces.
Instructions
- Heat the oil in a stock pan, or Dutch oven, and quickly sauté the chicken and vegetables until soft and colored, about 10-15 minutes.
- Stir in the broth and herbs. Bring to a boil and add the pasta. Return to a boil, cover, and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking together.
- Season with salt and pepper to taste and sprinkle with Parmesan cheese, if using. (And honestly, why wouldn’t you?)