This warm and cozy Parmesan chicken noodle soup is perfect for chilly days! It’s packed with tender chicken, fluffy noodles, and a rich, cheesy broth that makes every bite comforting.
Honestly, who can resist a big bowl of this soup? I love how the cheese adds a creamy touch. Pair it with some crusty bread, and you’ve got a cozy meal ready to enjoy!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing vegetables. If you don’t have olive oil, canola or vegetable oil will work well too. I prefer using olive oil for its flavor and health benefits.
Chicken Broth: Low-sodium broth is ideal to control salt levels. If you’re short on time, you can use store-bought broth, or homemade if you have some on hand! Feel free to use vegetable broth for a vegetarian version.
Noodles: Rotini adds fun texture, but egg noodles are traditional. You can swap them for any pasta you have, like fusilli or even gluten-free options if needed.
Parmesan Cheese: Freshly grated Parmesan adds richness. If you don’t have it, Pecorino Romano works well too, or you can even use a mild cheddar for a different twist.
How Do I Get My Vegetables Perfectly Soft?
Sautéing your vegetables properly is key for flavor. The trick is to let them cook long enough in olive oil before adding other ingredients. Here’s how:
- Use medium heat to avoid burning.
- Cook the onion, carrot, and celery for about 5-7 minutes until they’re soft.
- Add garlic at the end, as it cooks quickly and can burn easily.
Taking your time here builds a solid base for your soup!
What’s the Best Way to Cook the Noodles in Soup?
To keep noodles from getting mushy, add them close to the end of cooking. Just follow the package instructions for cooking time, usually 7-8 minutes, and stop when they’re al dente. They’ll soak up some soup, so they won’t be overcooked!
Parmesan Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups cooked chicken breast, shredded or diced
- 2 cups rotini or egg noodles
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Optional: crusty bread or baguette slices, for serving
How Much Time Will You Need?
This delightful soup takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes chopping and sautéing vegetables, then another 20 minutes simmering the soup and cooking the noodles. A comforting and quick meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. This step builds a lot of flavor for your soup!
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute, stirring constantly until it’s fragrant. This will add a delicious aroma to the soup!
3. Create the Broth:
Pour in the chicken broth and add dried thyme, oregano, salt, and pepper. Stir everything together to combine. Bring the broth to a boil, then reduce the heat and let it simmer for 15 minutes so the flavors meld beautifully.
4. Cook the Noodles:
Add the rotini or egg noodles to the pot and cook according to the package instructions, usually around 7-8 minutes until they’re al dente. Stir occasionally to prevent sticking. Don’t worry if they soak up some broth; it adds to the flavor!
5. Add Chicken:
Stir in the shredded or diced chicken and let it heat through for about 3-5 minutes. This is your protein, which makes the soup hearty and delicious!
6. Finish with Parmesan and Parsley:
Remove the pot from heat and stir in the grated Parmesan cheese along with the chopped parsley. Taste and adjust the seasoning with salt and pepper as needed. The cheese will melt and make the soup wonderfully creamy!
7. Serve and Enjoy:
Ladle the soup into bowls, and garnish with extra parsley and more Parmesan cheese if desired. Serve warm with crusty bread or baguette slices on the side for dipping. Enjoy your cozy meal!
This Parmesan Chicken Noodle Soup is the perfect blend of tender chicken, fluffy noodles, and rich broth, making it an ideal choice for a comforting dish. Happy cooking!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great in this soup. Just shred or dice it and add it to the pot when instructed. This makes the process quicker and just as delicious!
Can I Substitute the Noodles?
Yes, feel free to use any pasta you have on hand! While rotini or egg noodles are ideal, you can substitute with penne, bow tie pasta, or even gluten-free options if necessary. Just adjust the cooking time based on the type of pasta you choose.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens too much while stored, add a splash of chicken broth or water when reheating to restore the consistency.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup base ahead of time! Make the broth and sauté the vegetables, then refrigerate for up to 2 days. When you’re ready to eat, simply bring the mixture back to a boil, add noodles and chicken, and finish cooking. Perfect for meal prep!
