Jump to Recipe
Nonna’s Italian Chicken Noodle Soup tastes like Grandma worked at the stove all day stirring the love into every last drop even though it is super easy to make. Your whole family will love the coziness of this satisfying comfort recipe.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Nothing brings up the universal feelings of comfort and warmth quite like a bowl of chicken soup.
We grew up with the Campbell’s version waiting to thaw us on a cold snowy day, but my husband grew up with an Italian Nonna who would always have this homemade chicken noodle soup ready for him.
I used to think he was exaggerating how delicious it was, but now that I have had it myself, I can tell you it’s hands down better than any soup from a can!
It tastes like a bowlful of love and hugs.
And Nonna taught me how to make it myself so that I can share it with my boys anytime.
We’re talking rich broth filled with tiny bits of acini di pepe pasta, chunks of juicy chicken, and sauteed veggies before being served topped with freshly grated Parmesan cheese and chopped parsley.
Delicious!
Ingredients
To make this Italian chicken noodle soup, you’ll need:
- Chicken broth– You can use homemade broth or your favorite store bought kind. If you have the time, I highly recommend making and using a homemade version.
- Olive oil– To saute the veggies in
- Veggies– Thinly sliced celery and carrots and a roughly chopped white onion
- Parsley– Chopped fresh parsley. Don’t skip it! It will add freshness. Also, don’t forget to wash it well before using. Grit and dirt are often hiding in the leaves of fresh herbs, and if they get into your soup it will be ruined.
- Chicken– Shortcut it with chopping up a rotisserie chicken
- Parmesan cheese– Freshly grated
- Salt and pepper
- Pasta– I’m using a small pasta called acini di pepein this soup. If you can’t find it, substitute it with orzo or another small pasta.
How to Make
This soup is so very easy to make!
To do it, add the broth, olive oil, celery, carrots, onion, and parsley to a large Dutch oven or soup pot over high heat.
Bring the soup to a rolling boil.
Once it comes to a rolling boil, reduce the heat to medium and continue boiling for 15-20 minutes or until the carrots are tender.
While the soup cooks, prepare the pasta according to the package directions until the pasta is just al dente.
As soon as it’s al dente, strain the pasta and run it under cold water, stirring until all the pasta is cool to stop the cooking process.
Set it aside.
Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper.
Let the soup cook an additional 5-10 minutes, stirring occasionally while the cheese melts and the chicken warms.
Ladle the soup into bowls and stir pasta into each bowl.
Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
Enjoy!
Can This Soup Be Made In The Slow Cooker?
You can absolutely make this Italian style chicken noodle soup recipe in the slow cooker.
If using chicken breasts instead of rotisserie chicken, add them to the bowl of the slow cooker.
Top with prepared veggies.
Season with salt & pepper, to taste.
Pour in the broth and the olive oil.
Cover and cook on LOW for 6 hours.
30 minutes before it’s done, stir in the washed and chopped fresh parsley & Parmesan cheese.
If using chicken breasts shred, then add back to the slow cooker.
If using rotisserie chicken add it with the parsley and Parmesan.
Serve in bowls over a scoop of cooked acini di pepe.
Storing Leftovers
Store leftover chicken soup in an airtight container in the fridge for up to 4 days.
Make sure to keep the pasta separate from the soup or the pasta will continue to absorb the broth until there’s no liquid left.
Can I freeze chicken soup?
Yes!
To freeze, let it cool and put the soup (without the noodles) in a freezer safe container for up to 3 months.
Then thaw, reheat and serve over cooked pasta.
Tips and Tricks
- Save even more time by buying a pre-chopped mirepoix blend in the produce section of the grocery store.
- In theory you can cook the pasta right in the soup. However be aware that the soup will be thicker this way because the pasta will release its starch into the soup. Also, in stored leftover soup the pasta will continue to absorb the liquid- even refrigerated. If you’re sure you’re going to eat it all, then cooking the pasta in the soup will save you time and extra dishes.
- Add a little extra Italian flavor with a clove or two of pressed or minced garlic.
Other Chicken Soup Recipes
Italian chicken noodle soup is a comforting classic.
Make it and enjoy!
Looking for other chicken soup recipes?
Try these:
- Greek Lemon Chicken Soup
- Crockpot Chicken Parmesan Soup
- Chicken Florentine Soup
- Thai Chicken Coconut Soup
If you’ve tried our NONNA’S ITALIAN CHICKEN NOODLE SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me onPINTEREST,FACEBOOK, andINSTAGRAMto see more amazing recipes and whatever else we’ve got going on!
Nonna's Italian Style Chicken Noodle Soup
Nonna’s Italian Chicken Noodle Soup tastes like Grandma worked at the stove all day stirring the love into every last drop even though it is super easy to make. Your whole family will love the coziness of this satisfying comfort recipe.
4.28 from 68 votes
Print Pin Rate
Course: Dinner, Lunch, Soup
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 410kcal
Author: Meaghan @ 4 Sons R Us
Ingredients
- 12 cups chicken broth
- 1 tbsp extra virgin olive oil
- 1 cup of thinly sliced celery
- 2-3 cups of thinly sliced carrots
- 1/2 of a large white onion roughly chopped
- 1/3 cup of chopped fresh parsley
- 4 cups chopped rotisserie chicken
- 1 cup freshly grated Parmesan cheese plus extra for garnishing
- salt and pepper to taste
- 1 lb acini di pepe
US Customary - Metric
Instructions
To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
Notes
- Save even more time by buying a pre-chopped mirepoix blend in the produce section of the grocery store.
- In theory you can cook the pasta right in the soup. However be aware that the soup will be thicker this way because the pasta will release its starch into the soup. Also, in stored leftover soup the pasta will continue to absorb the liquid- even refrigerated. If you're sure you're going to eat it all, then cooking the pasta in the soup will save you time and extra dishes.
- Add a little extra Italian flavor with a clove or two of pressed or minced garlic.
Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 1711mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5752IU | Vitamin C: 31mg | Calcium: 189mg | Iron: 3mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!
This post may contain affiliate links.Asan amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
If you enjoyed this...
- Authentic Egg Drop Soup
- Singapore Rice Noodle
- Nonna's Authentic Greek Tzatziki Sauce
