This Parmesan Chicken Noodle Soup is a warm hug in a bowl! Packed with tender chicken, hearty noodles, and a sprinkle of cheesy goodness, it’s super cozy.
Every spoonful makes me feel like I’m at grandma’s house. Add some crusty bread, and I’m in heaven! Trust me, you’ll want to keep this recipe close for chilly days.
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing. You can substitute with butter for a richer flavor or use avocado oil for a higher smoke point.
Carrots and Celery: These add sweetness and crunch. If you’re in a pinch, frozen mixed vegetables work too! Just add them in when you add the chicken.
Chicken Broth: Low-sodium is best for controlling salt levels. You can also use vegetable broth for a lighter soup or homemade broth if available.
Cooked Chicken: Rotisserie chicken is a convenient choice! You can also use turkey or even chickpeas for a vegetarian option.
Pasta: Mafaldine adds a fun twist, but egg noodles, rotini, or even whole wheat pasta are good substitutes. Just adjust cooking time accordingly.
Parmesan Cheese: Freshly grated cheese melts better! If unavailable, pecorino Romano is a nice stand-in. Nutritional yeast can be used for a dairy-free version.
How Do You Make the Perfect Chicken Noodle Soup?
Creating a comforting chicken noodle soup involves a few key steps to get it just right. First, the aromatics are crucial. Start with gently sautéing onions, carrots, and celery. This builds a flavorful base!
- Heat olive oil first, then add the veggies and cook until they soften—about 5-7 minutes.
- Don’t rush adding garlic; it should only cook for 1 minute to keep its flavor fresh.
- When you pour in the broth, make sure to season thoughtfully. You can always add more salt later, but you can’t take it out!
- Simmer gently to allow flavors to combine before introducing the chicken and noodles.
- Finally, stir in the Parmesan cheese off heat to achieve a creamy texture without clumping.
Remember, soup is customizable—feel free to taste and adjust as you go for a perfect bowl every time!
How to Make Parmesan Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 teaspoons dried Italian seasoning
- Salt and black pepper to taste
- 2 cups cooked chicken breast, shredded or diced
- 8 ounces mafaldine or other short twisty noodles (egg noodles or rotini can also be used)
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Optional: 1/2 cup heavy cream or half-and-half for a creamier soup
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and about 30 minutes of cooking time. So, you’ll have a cozy, creamy soup ready in about 45 minutes!
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 onions, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions are translucent.
2. Add the Garlic:
Next, toss in the minced garlic and cook for another minute until it’s fragrant. This will add an amazing aroma to your soup!
3. Pour in the Broth:
Now, pour in the chicken broth and sprinkle in the dried Italian seasoning. Season with salt and black pepper to taste. Stir well and bring the broth to a boil over medium-high heat.
4. Simmer the Soup:
Once boiling, reduce the heat and let the soup simmer for about 15 minutes or until the vegetables have softened nicely.
5. Add the Chicken:
Gently add the shredded or diced cooked chicken to the pot, stirring well to combine everything.
6. Cook the Noodles:
Add the noodles to the soup and cook according to the package instructions until they are al dente—usually about 7-9 minutes. Stir occasionally to prevent sticking!
7. Creamy Touch:
Once the noodles are cooked, reduce the heat to low and stir in the grated Parmesan cheese and chopped fresh parsley. If you’d like a creamier texture, now’s the time to stir in the heavy cream or half-and-half.
8. Final Seasoning:
Taste your soup and adjust seasoning with additional salt and pepper if needed. Every taste matters!
9. Serve and Enjoy:
Serve your delicious soup hot, garnished with extra Parmesan and fresh parsley on top. Enjoy every comforting spoonful!
This soup is not only comforting and cheesy but also perfect for cooler weather or any time you wish for a hearty, satisfying bowl of goodness!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver. Just shred or dice it and add it to the soup when you combine the ingredients after simmering the vegetables.
What If I Don’t Have Mafaldine Noodles?
No worries! You can substitute mafaldine with any short pasta, such as egg noodles or rotini. Just keep an eye on the cooking time as it may vary depending on the type of noodle you choose!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to help loosen the soup, as pasta tends to absorb liquid when stored.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup (excluding the noodles and cheese) ahead of time and store it in the fridge. When ready to serve, bring it to a boil, then add the noodles and cook as directed. This helps keep the noodles from getting too soft.
