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Italian Chicken Soup (Brodo Di Pollo)

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For Stock

  • 1 whole chicken (for stock and soup)
  • 2 medium carrots, peeled and halved
  • 2 celery ribs, rinsed, trimmed, leaves removed and quartered
  • 1 small fennel bulb, stalks removed, then quartered
  • ½ garlic bulb, halved widthways
  • 2 bay leaves, dried
  • 1 handful of fresh continental parsley and stalks
  • 1 teaspoon of peppercorns

For Soup

  • 2 tablespoons of extra virgin olive oil
  • 1 medium brown onion, roughly diced
  • 1 garlic clove, minced
  • 2 medium carrots, diced
  • 2 celery ribs, roughly chopped
  • 1/3rd cup dried risoni pasta
  • 1 handful of fresh continental parsley to serve
  • Grated Parmigiano-Reggiano cheese to serve, along with salt and pepper to taste



  • Place whole chicken, carrots, celery, fennel bulb and garlic bulb in a large stock pot, over medium heat
  • Top with just enough cold water to cover the chicken.
  • Add bay leaves, peppercorns, and parsley
  • Allow ingredients to come to a boil. Reduce heat to a gentle simmer and cook for 1 hour, partially covered.
  • Remove the chicken, place on a cutting board and allow to cool. Once cooled, discard the skin and bones, and shred the meat with a fork. Set aside.
  • Strain the stock through a sieve, into a large bowl to remove the vegetables and aromatics and set aside.


  • Heat olive oil in the stock pot over medium-high heat. Add the onion, garlic, carrot and celery and sauté until the onion is translucent but not browned.
  • Lower the heat to low, add the stock with the shredded chicken and the risoni.
  • Add a handful of roughly chopped thyme and basil
  • Simmer until the risoni is cooked, approximately 15-20 minutes.
  • Remove from heat, season to taste with salt and pepper and stir through cheese and finely chopped parsley.
  • Serve in bowls and enjoy.