Inspired by the timeless classic chicken noodle soup, this Chicken Parmesan Noodle Soup takes comfort food to the next level. While it starts as a soup, the creamy, cheesy goodness and perfectly coated tubetti pasta make it a hearty, satisfying meal. Perfect for chilly evenings, this recipe combines the best of both worlds: the familiarity of chicken noodle soup and the indulgent richness of Parmesan cheese.
This roux-based soup is incredibly creamy, thanks to a blend of whole milk, heavy cream, and two cups of grated Parmesan cheese. The tubetti pasta, with its tube-like shape, absorbs the flavorful broth, ensuring every bite is packed with cheesy, savory delight. A splash of white wine enhances the vegetables, while a pinch of red pepper flakes adds a subtle kick. Whether you call it a soup or a pasta dish, one thing is certain—this recipe will become a staple in your winter rotation.
Ingredients:
Roux:
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt and freshly ground pepper, to taste
Noodles:
- 1 (16 oz.) box uncooked ditalini, tubetti, or shell pasta
Soup:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon dried parsley
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine
- 2 bay leaves
- 1 Parmesan rind (optional)
- 4-5 cups low-sodium chicken broth
- 4 cups rotisserie chicken, shredded
- 2 cups Parmesan cheese, grated
- Kosher salt and freshly ground pepper, to taste
- Fresh parsley, for garnish
Preparation:
- Melt butter in a large saucepan over medium heat. Sprinkle in flour, whisking continuously to create a roux. Cook for 2-3 minutes until golden, then gradually whisk in milk and heavy cream. Cook for 5-10 minutes until thickened. Set aside.
- In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion, carrot, and celery for 8-10 minutes until softened. Season with salt and pepper. Add garlic and cook for 1-2 minutes until fragrant. Season with parsley, Italian seasoning, and red pepper flakes.
- Pour in white wine and cook for 2 minutes, scraping the browned bits from the pan. Add bay leaves and chicken broth. Stir in shredded chicken and ditalini. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add the thickened roux and cook for 5 minutes until warmed through and pasta is al dente. Stir in Parmesan cheese until melted. Serve hot, garnished with fresh parsley.
Enjoy this creamy, cheesy, and utterly comforting Chicken Parmesan Noodle Soup—perfect for cozy nights in!
