This Parmesan Chicken Noodle Soup is a warm and cozy treat! It combines tender chicken, hearty noodles, and a rich, creamy broth that’s topped with melty Parmesan cheese.
Honestly, who can resist a good soup, especially when it’s so easy to whip up? I love serving it with a side of crusty bread for dipping – it’s like a hug in a bowl!
Making this soup is a breeze. Just simmer everything together, add the cheese, and you’ve got a delicious dinner in no time. Perfect for a chilly night or when you’re feeling under the weather!
Key Ingredients & Substitutions
Olive oil: I love using olive oil for a touch of flavor, but you can use vegetable oil or butter if that’s what you have at hand.
Onion & Garlic: These create a wonderful base for flavor. If you’re short on fresh ingredients, onion powder and garlic powder can work in a pinch—just use a teaspoon of each.
Carrots & Celery: Both add crunch and sweetness. If you’re not a fan of either, try using bell peppers or throw in some frozen mixed vegetables. They’ll still bring color and taste.
Chicken Broth: Low-sodium broth is best since you can control the saltiness. You can substitute vegetable broth for a lighter version or even make your own if you have bones and veggies around.
Pasta: Short pasta is key for this soup. If you’re gluten-free, try rice noodles or quinoa pasta as a tasty alternative.
Parmesan cheese: This gives the soup a rich flavor. If you don’t have Parmesan, Pecorino Romano works well, or you can skip the cheese for a dairy-free version. Nutritional yeast can add some cheesy flavor too!
How Do I Make Sure My Soup Has Plenty of Flavor?
Getting the flavors just right is crucial for a soup like this. First, sauté your onions, garlic, carrots, and celery until they’re soft. This step enhances the natural sweetness. Don’t rush it! It usually takes about 5-7 minutes.
- Be generous with seasoning! Add salt and pepper early, and adjust at the end after adding the cheese.
- Let the soup simmer for a few minutes after adding the chicken and pasta. This helps everyone mingle and build flavor.
- Always taste your soup towards the end. If it needs anything, a splash of lemon juice or a pinch of red pepper flakes can brighten it right up.
And remember, homemade soup is all about personal preference—so feel free to tweak it to match your taste!
Parmesan Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or diced
- 2 cups short pasta noodles (such as mini shells or small rotini)
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: 1/2 teaspoon crushed red pepper flakes for a slight kick
How Much Time Will You Need?
This delicious Parmesan Chicken Noodle Soup will take about 10 minutes to prep and 20 minutes to cook, making the total time around 30 minutes. It’s quick enough for a weeknight dinner, and trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the veggies for about 5-7 minutes, or until they’re softened and fragrant. This makes the base of your soup tasty!
2. Add the Broth:
Now, pour in the chicken broth and bring the mixture to a boil. This will create a lovely, aromatic broth that’ll bring everything together.
3. Cook the Pasta:
Once it’s boiling, add the pasta noodles. Cook them according to package directions until they’re al dente, which usually takes around 7-8 minutes. Stir occasionally to prevent sticking!
4. Add Chicken and Seasonings:
Next, stir in the cooked chicken, Italian seasoning, salt, and black pepper. Let it simmer for about 5 more minutes to thoroughly heat the chicken and let all the flavors combine beautifully.
5. Melt in the Cheese:
Turn off the heat, then stir in the freshly grated Parmesan cheese and chopped parsley. This step turns your broth creamy as the cheese melts in, creating that wonderful texture.
6. Taste and Adjust:
Give your soup a taste and adjust the seasonings if needed. If you want an extra kick, feel free to sprinkle in those crushed red pepper flakes!
7. Serve and Enjoy:
Serve the soup hot and garnish with extra Parmesan and parsley on top. This hearty soup pairs perfectly with crusty bread or a refreshing green salad. Enjoy the warmth and comfort with every spoonful!
This Parmesan Chicken Noodle Soup is not just a meal; it’s a comforting experience that fills both your belly and your heart. Happy cooking!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred the amount you need, about 2 cups, and add it to the soup in step 4. It saves time and adds great flavor!
How Can I Make This Soup Gluten-Free?
To make the soup gluten-free, simply swap the short pasta with gluten-free pasta or use rice instead. Just adjust the cooking time according to the pasta or rice package instructions.
Can I Freeze Leftover Soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stove, adding a bit of extra broth if it’s too thick.
What Other Vegetables Can I Add?
You can definitely add more vegetables! Feel free to toss in some peas, green beans, or even spinach towards the end of cooking for added color and nutrition. Just adjust the cooking time to ensure everything is tender but not mushy!
