HOW TO MAKE COZY CHICKEN PARMESAN NOODLE SOUP
This Chicken Parmesan Pasta Soup is just what you need if you’re searching for a comfort soup that’s not only creamy and tasty, but also rich with nutritious vegetables and lean chicken, and can be put together in a short amount of time.
Even though this site has many mouthwatering recipes for chicken soup, I was in the mood for something a little bit different. Something cozy, meaty, and creamy that is also on the healthier side. Although I wasn’t certain if all of those descriptors could be fulfilled by a single soup dish, I felt it was something worth attempting. After many iterations, I believe I’ve finally hit on the perfect combination of flavors for this Creamy Chicken Parmesan Pasta Soup, and I really hope you like it as much as we do!
Because it can be prepared in less than half an hour, this dish is ideal for hectic weeknights when time is of the essence. Additionally, it creates a great huge potful, which makes it fantastic for using up leftovers. After a hectic morning spent working on the blog or after a hard trip down and back up our mountain road, I am so relieved to glance in the refrigerator and discover a container of delicious Chicken Parmesan Pasta Soup. It makes me feel like a million bucks. I really like how well it rewarms in the microwave!
I opted to use rotisserie chicken (or chicken from the previous night’s dinner) so that the preparation of this dish would be less complicated and take less time. In addition to these ingredients, the recipe calls for chopped onion and celery, a large number of sliced carrots, bay leaves, a sprinkle of paprika and turmeric, ditalini pasta, and milk. The dish is rounded off with a healthy helping of grated parmesan cheese and a few tablespoons of chopped fresh herbs.
THE FOLLOWING IS A DETAILED LIST OF THE COMPONENTS THAT ARE REQUIRED TO MAKE IT:
3 large spoons.Of butter
Finely chopped onion; use a large one.
3 diced stalks of celery.
Minced garlic; 3 to 4 medium cloves.
3 large spoons.Of flour.
8 Cups.Of chicken broth.
3 large carrots – sliced about 1/4-inch thick.
3 medium bay leaves.
1/4 small spoon.Of turmeric.
1/2 small spoon.Of sweet paprika.
1 small spoon.Of kosher salt.
11/2 Cups.Of Ditalini pasta – uncooked.
2 Cups.Of whole milk.
Grated Parmesan cheese; I used 4-oz but you can add more if desired.
21/2 Cups.Of shredded rotisserie chicken.
2 small spoons.Of chopped fresh rosemary.
1/4 Cup.Of finely chopped fresh parsley.
Put some water in a medium-to-large pot until it reaches three-quarters of the way up. The water should be brought to a boil after having one teaspoon of salt added to it.
Once the water boils, add the pasta and simmer for 8 minutes, stirring periodically, until al dente. Drain completely and put to the side.
While the pasta is coming to a boil, melt the butter in a large Dutch oven or stockpot over medium-low heat. After adding the onion and celery, continue cooking for three more minutes while tossing the mixture regularly.
After another thirty seconds of stirring, add the garlic to the pan. After sprinkling the flour over the onion mixture and continuing to cook for another minute while stirring often, the dish is finished.
In a large pot, bring the chicken broth, carrots, bay leaf, turmeric, paprika, and salt to a simmer. To incorporate any flour that has settled to the bottom of the saucepan, stir the mixture very well.
Bring the mixture up to a boil, then decrease the heat to a simmer and keep it there (low boil). Cook the carrots, uncovered, for fifteen to twenty minutes, until they reach the desired tenderness, turning the pan regularly.
After adding the milk, bring the pot back up to a simmer. After lowering the temperature to its lowest setting, add the parmesan cheese to the dish. Stirring the cheese will help it melt.
After adding the chicken, pasta that has been cooked, rosemary, and parsley, toss to blend the ingredients. Taste it, and add salt to it as you see fit.
If it’s too thick for your liking, try adding a little bit of extra chicken broth. Allow the soup to settle for around fifteen to twenty minutes so that the flavors may combine.
Take the bay leaf out of the dish. Garnish each serving with more grated parmesan cheese and fresh parsley that has been chopped.