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.
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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 pepe in 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
- Instant Pot Chicken & Rice Soup
- Creamy Chicken & Gnocchi Soup with Pesto
- Tex Mex Chicken & Black Bean 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 on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Nonna's Italian Style Chicken Noodle Soup
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
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
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Jhuls says
This looks so comforting! Yum!
Leslie says
I liked this but Make sure you use really good broth. I also struggled with rinsing the pasta, I had it all seasoned with salt water, I just stopped cooking a few minutes earlier and drained the water off and it was fine, not mushy at all.
My family loved it!
June Lewis says
What is Acini de Pepe? Soup sounds delicious and a good change from regular Chicken Noodle soup.
4sonsrus says
June it’s tony little balls of pasta. They cook up into slightly larger beads. You could use any pasta and it would taste yummy. Ancini is just what our Italian family uses and it does pair well texture wise.
Sydney says
Tried this and was really impressed — yum!! I’m wondering how this recipe could be modified to use a whole raw chicken instead? I just prefer cooking the chicken from scratch for maximum flavour.
4sonsrus says
Sydney, of course! That’s an easy fix. We have a recipe on our site for cheapskate chicken, just swap the breasts for a whole bird. When a meat thermometer reads that it’s done, remove and pull the meat off the bones. Then proceed with the rest of the soup recipe, as written.
Christy says
Just wrote down the recipe I am also from the Mon Valley Area.. small world.
Thx 4 sharing
4sonsrus says
My husband & I were literally just discussing this recipe, too! Small world!!
Lacey says
I make this all the time! Used some egg noodles tonight. Love this recipe!
4sonsrus says
That’s awesome, Lacey! My husband & his Nonna will be so touched to know that 🙂
Claudia says
What kind of broth do you use?
4sonsrus says
Claudia, I actually don’t use broth. The broth/soupiness you see is created as the recipe cooks from water cooking the pasta and broccoli with the seasonings and creaminess from the cheeses.
Rose says
I’m going to try this soon. I live 5 miles from Monongahela. Little town called Elrama.
Go to Foodland all the time. Very small world.
4sonsrus says
I’m not familiar with Foodland. When we visit we got to Penn Mac on the strip and we’ll usually stop into the Giant Eagle for a few other things we can’t get anywhere else. You’re the 3rd person to tell me they live so close- I think it’s awesome!! So glad you found our site and my husband’s Nonna’s recipe 🙂
Allison says
This was so easy and delicious!! THank you for sharing!
Daniella says
Was wondering if I could sub the fresh parsley for dried?
4sonsrus says
You can, but I’d recommend waiting and using fresh if you can 🙂
Virginia says
So funny! I am of Mexican decente. I just made this soup. I’ve made it for years, except, I’ve never used acini de Pepe.
I have always finished my soup with Mexican rice. I am dieing to try these noodles that have been in my pantry and didn’t know what to do with. I know it will be a hit. Thank you.
Shirley says
Can you freeze this soup?
4sonsrus says
Yes, it freezes really well as long as you freeze before adding the pasta. Make that fresh when you’re ready to enjoy the soup.
Toni DeBenedictis says
My Italian grandma made this all the time while I was growing up. She’s from a small town in Western Pennsylvania. I made this recipe for my own kids while they were young. It’s delicious!
Rayna says
After making this two times, it has become my go-to soup for when the sniffles strike our house! My family loves it. The whole house smells amazing.
4sonsrus says
My husband’s Nonna will be so happy to hear this. I’m glad I could pass along our family’s cure all!
Laurie Quilici says
Delicious comfort food.
Gerald says
Try adding half to one tin unflavoured chopped tomatoes, it gives it quite a nice flavor especially with pasta. For pasta try using Risoni, it’s subtle
Rather than rotisserie chicken start your recipe with 6 chicken drumsticks (raw), washed, and place in cold water. Boil for half an hour before skimming off fat. Then add all for other ingredients, incl salt, and cook on med another half hour or so.
To serve I usually mix salad spinach leaves through
I always use deli bought Parmesan
It’s a great soup to keep in freezer
Theresa says
Great soup! We didn’t have enough Parmesan cheese and mixed in Asiago, which was delicious!
Nancy Oropallo says
This recipe is very similar to what my husband’s family always called Aunt Antoinette’s soup. He would have it her house when growing up. It has become a staple in our house starting in the Fall. I make a big pot of it for the two of us and freeze leftovers for later. Of course, when our children come home or his sister visits I make a big pot of it. Now my grandchildren call me Nonna, so it can become Nonna’s Italian Chicken soup here also.
Nancy says
This recipe is very similar to what my husband’s family always called Aunt Antoinette’s soup. He would have it her house when growing up. It has become a staple in our house starting in the Fall. I make a big pot of it for the two of us and freeze leftovers for later. Of course, when our children come home or his sister visits I make a big pot of it. Now my grandchildren call me Nonna, so it can become Nonna’s Italian Chicken soup here also.
Bridget says
Tried this tonight, it is delicious! I used orzo, it’s what I had, turned out great.
Patty says
Can you use store bought chicken broth? If so, what’s the best kind to get?
4sonsrus says
Absolutely, Patty! Even I keep some on hand for convenience. I like using Better Than Boullion base and just whisking in the appropriate amount to water. It’s always the best I’ve found flavor wise.
Roberta says
Hi l live in a country town in NSW Australia cannot get the pasta you recommend for this soup what options do you suggest cannot wait to try this soup cheers Roberta
4sonsrus says
If you can’t get the ancini de pepe- you could use pastina, orzo, or ditalini in it’s place. And those are the order I recommend using them in.