Easy Italian chicken and tagliolini pasta soup

tagliolini pasta served with chicken broth and Parmigiano

This is comfort food for those brutal winter days when you need to re-warm your soul.
To be honest, I love it so much that I can eat it throughout the year except the middle of the summer.When I make fresh pasta, I always make sure to have enough left over dough to make tagliolini, i.e. very narrow fettuccine. When they are dry but still flexible, I arranged them in a bag or box and freeze them.

After a while the combined leftovers make enough noodles for a meal. I also often make a pot of chicken stock for which I use organic chicken wings. The resulting broth is light, so it is not necessary to remove  foam, fat or strain it.


  • 1/2 kg (1 pound) organic chicken wings
  • 3 lt (3 quarts) cold water
  • 1 medium tomato
  • 1 medium whole onion, peeled
  • 1 medium carrot, scrubbed
  • 1 celery stalk, leaves removed
  • 1 teaspoon salt
  • 60 gr (2 ounces) fresh tagliolini per person

Combine all ingredients in a stockpot and cover. Adding salt to the cold water prevents the formation of foam. Simmer gently for about one hour or until the chicken is cooked and the meat falls off the bones. Pour stock through a metal sieve to remove the chicken and vegetables.
Transfer the stock – about 1 cup per person – to a smaller pan and bring it to a high boil. Add noodles and cook briefly, no more than one minute if the noodles are fresh or two minutes if frozen. Be careful as very thin noodles overcook quickly as they continue cooking in the hot stock.
Ladle broth and noodles into bowls and serve piping hot with grated Parmesan if desired.
Please do not cut the tagliolini with a knife. Eat with spoon and fork. The noodles should be rolled like spaghetti as shown in the picture below.

If you don’t have fresh pasta, you can use the thin store bought tagliolini



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