Go Back
+ servings
a silver soup spoon in a blue bowl filled with nonna's italian style chicken noodle soup
Print Recipe
4.28 from 68 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Soup
Cuisine: Italian
Servings: 8
Calories: 410kcal

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

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