This cozy Parmesan Chicken Noodle Soup is packed with tender chicken, yummy noodles, and bright veggies, all swimming in a warm broth. Plus, it has delicious Parmesan for extra flavor!
There’s nothing quite like a big bowl of this soup on a chilly day—it feels like a warm hug! I love to sprinkle more Parmesan on top before enjoying it. It makes everything better! 🧀
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, olive oil adds flavor and healthy fats. If you’re looking for a different flavor, try vegetable oil or butter instead.
Chicken: Boneless, skinless chicken breasts are ideal for a lean, tender bite. You could swap in rotisserie chicken for an even quicker option, or use turkey if you prefer.
Vegetables: Carrots, celery, and onion give delicious flavor. Feel free to add in other veggies like peas or green beans for added color and nutrition.
Pasta: Egg noodles give a nice texture but rotini works just fine. If you’re gluten-free, look for gluten-free pasta alternatives; they work well in soups too!
Parmesan Cheese: Freshly grated Parm offers the best flavor. If you can’t find it, Pecorino Romano can be a tasty substitute, though it’s slightly sharper.
What’s the Best Way to Sear Chicken for Flavor?
Searing the chicken correctly gives a lovely golden crust and locks in flavors. Here’s how to do it right:
- Preheat your pot with olive oil until it’s hot, then season the chicken with salt and pepper.
- Place the chicken in without overcrowding; you want space for searing!
- Let it cook for 3-4 minutes without moving it, then flip to the other side until golden brown.
- Remember, it doesn’t need to be fully cooked at this stage; it will finish cooking in the soup.
This step truly maximizes the flavor of your soup!
How to Make Parmesan Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or tenders
- Salt and black pepper, to taste
- 6 cups chicken broth
- 1 cup dry twisty egg noodles or rotini (dried pasta)
- 1 cup freshly grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Optional: 1/2 cup heavy cream or half-and-half for a creamier broth
Time Needed:
This delicious Parmesan Chicken Noodle Soup will take about 10 minutes for prep and around 30 minutes total cooking time. So, in less than an hour, you will have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Searing the Chicken:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season both sides of the chicken breasts with salt and black pepper. Once the oil is hot, carefully place the chicken in the pot. Sear it for about 3-4 minutes on each side until it’s golden brown. It doesn’t need to be fully cooked yet, so set it aside once browned.
2. Sautéing the Vegetables:
In the same pot, add the diced carrots, celery, onion, and minced garlic. Sauté everything together for about 5-7 minutes, or until the vegetables start to soften and the onion is translucent. This will create a flavorful base for your soup!
3. Combining Chicken and Broth:
Return the seared chicken to the pot. Pour in the chicken broth and sprinkle in the Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes, or until the chicken is fully cooked.
4. Shredding the Chicken:
Once the chicken is cooked, remove it from the pot. Shred it into bite-sized pieces using two forks, and then put it back into the soup. This helps to incorporate the chicken into the broth.
5. Cooking the Pasta:
Add the dry pasta to the pot and cook it according to the package instructions, which usually takes about 7-9 minutes, until it’s al dente. Stir occasionally to prevent sticking.
6. Finishing Touches:
Now, stir in 3/4 cup of the grated Parmesan cheese and the fresh chopped parsley. If you like a creamier broth, this is the time to add the heavy cream or half-and-half. Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serving:
Serve the soup hot, garnished with the remaining Parmesan cheese and a sprinkle of parsley on top. Enjoy this hearty meal that’s sure to warm you up!
This comforting Parmesan Chicken Noodle Soup is perfect for chilly days and is packed with flavors that will keep you coming back for more. Enjoy every spoonful!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it and add it to the broth when you return the chicken to the pot. It will save you some time and still taste delicious!
Can I Substitute the Noodles?
Yes, if you prefer a different type of pasta or need a gluten-free option, feel free to use gluten-free pasta or even rice. Just remember to adjust the cooking time based on the type of pasta you choose, as some may cook faster or slower.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. The pasta may absorb broth as it sits, so you can add a bit of extra broth or water when reheating if you prefer a soupier consistency.
Can I Freeze This Soup?
You can freeze the soup, but it’s best to do so before adding the pasta. Freeze in airtight containers for up to 3 months. When ready to eat, thaw in the fridge overnight, reheat, then just add freshly cooked pasta to it!