Cozy Chicken Parmesan Noodle Soup
A comforting twist on the classic Italian-American favorite, this Cozy Chicken Parmesan Noodle Soup takes everything you love about the iconic dish—juicy chicken, rich tomato-herb depth, and loads of Parmesan—and transforms it into a hearty, soul-warming soup.
The creamy roux brings velvety body, while tender noodles and shredded rotisserie chicken make it both satisfying and familiar. Layered with aromatic vegetables, fragrant herbs, and a touch of white wine, it captures the essence of comfort food in every spoonful.
Perfect for chilly evenings or when you need a bowl of nourishment that feels like home, this soup turns a beloved dinner staple into a warm embrace.
Why People Will Love This Cozy Chicken Parmesan Noodle Soup:
Comfort in a bowl – it transforms the beloved flavors of chicken Parmesan into a soul-warming soup, combining nostalgia with nourishment.
Rich, creamy texture – the buttery roux and melted Parmesan create a velvety base that feels indulgent yet balanced.
Hearty and filling – packed with tender noodles, shredded chicken, and vegetables, it’s a complete meal that satisfies hunger and comfort cravings alike.
Layers of flavor – the combination of sautéed aromatics, Italian herbs, white wine, and Parmesan rind deepens the broth into something truly restaurant-worthy.
Versatile and crowd-pleasing – whether served for a cozy family dinner or a comforting dish for guests, it appeals to kids and adults alike.
Elevated comfort food – familiar enough to feel like home, yet refined enough to impress with its balance of rustic and creamy elements.
Key Ingredients:
Rotisserie chicken – tender, juicy, and infused with savory roasted flavor, it saves time while adding depth to the soup.
Parmesan cheese & rind – the heart of the dish, Parmesan brings nutty, salty richness, and when simmered as a rind, it creates an umami-packed broth.
Roux of butter, flour, milk, and cream – this classic base transforms the broth into a velvety, luscious soup that clings beautifully to pasta and chicken.
Ditalini or shell pasta – small, bite-sized noodles that soak up the creamy broth, making each spoonful hearty and satisfying.
Aromatics (onion, carrot, celery, garlic) – the foundational “soffritto” that layers sweetness, earthiness, and warmth into the broth.
Italian herbs and seasonings – parsley, oregano, and a hint of red pepper flakes echo the flavors of chicken Parmesan and elevate the soup with a rustic Italian profile.
White wine – deglazes the pan, releasing flavor while adding subtle acidity to balance the creaminess.
Expert Tips:
Build flavor in layers – sautéing the onion, carrot, and celery until lightly caramelized deepens their sweetness and creates a richer broth foundation compared to just simmering them raw.
Deglaze with care – when adding the white wine, scrape the bottom of the pot thoroughly; those browned bits are concentrated flavor that gives the soup a “slow-cooked” complexity.
Use the Parmesan rind – simmering a rind along with the broth infuses the soup with umami depth and subtle nuttiness that can’t be replicated by cheese alone.
Control creaminess with roux – whisk the roux slowly into the soup to avoid clumps and adjust thickness; a longer cook time yields a silkier broth, while a shorter one keeps it lighter.
Cook pasta to al dente inside the broth – this allows the noodles to absorb flavor directly, but monitor closely; overcooking can turn them mushy and make the soup too starchy.
Balance the final taste – add Parmesan cheese in increments and always taste before salting, since both the cheese and broth can add plenty of sodium.
Serve immediately for best texture – pasta in creamy soups continues to absorb liquid as it sits, so ladle portions right away or cook the noodles separately and add them when serving.
Cozy Chicken Parmesan Noodle Soup
Ingredients
For the Roux:
¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1 cup whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
For the Pasta:
1 (16 oz) box uncooked ditalini, tubetti, or small shell pasta
For the Soup Base:
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
3 carrots, peeled and diced
3 celery ribs, diced
4 garlic cloves, minced
1 tablespoon dried parsley
½ tablespoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
¼ cup dry white wine
2 bay leaves
1 parmesan rind (optional, for depth of flavor)
4–5 cups low-sodium chicken broth
For the Protein and Finish:
4 cups rotisserie chicken, shredded
2 cups grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Make the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour to form a smooth roux.
Cook, whisking constantly, for 2–3 minutes until lightly golden.
Slowly add the milk and heavy cream while whisking to avoid lumps.
Continue cooking for 5–10 minutes, or until the mixture thickens.
Remove from the heat and set aside.
Step 2: Sauté the Vegetables
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
Add the diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
Season lightly with salt and pepper.
Stir in the garlic and cook for 1–2 minutes, just until fragrant.
Sprinkle in the dried parsley, Italian seasoning, and red pepper flakes (if using).
Step 3: Build the Broth Base
Pour in the white wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot.
Add the bay leaves and parmesan rind (if using).
Pour in the chicken broth and bring the mixture to a gentle boil.
Step 4: Add Chicken and Pasta
Stir in the shredded chicken and the uncooked pasta.
Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the pasta is al dente.
Step 5: Enrich with the Roux
Stir the prepared roux into the simmering soup.
Cook for another 5 minutes, stirring frequently, until the soup is creamy, smooth, and heated through.
Step 6: Finish with Cheese
Stir in the grated parmesan cheese until fully melted into the broth.
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 7: Serve
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Important Notes When Making Cozy Chicken Parmesan Noodle Soup:
Timing the roux – allow the flour and butter mixture to cook just long enough to lose its raw taste (2–3 minutes), but not so long that it darkens, as you want a pale golden base for a creamy soup rather than a nutty gravy flavor.
Choosing the pasta – small shapes like ditalini, tubetti, or shells are ideal because they capture the creamy broth in every bite; larger pastas may overpower the balance of soup-to-noodle ratio.
Pasta absorption effect – if the soup sits too long, the pasta will continue to soak up broth and thicken the soup. To prevent this, consider cooking pasta separately and adding it to each serving just before eating.
Parmesan quality matters – freshly grated Parmigiano-Reggiano or good-quality parmesan creates a silky finish and authentic flavor. Pre-grated cheese may contain anti-caking agents that prevent smooth melting.
Balance of richness and acidity – the soup is naturally creamy and cheesy; a splash of lemon juice or a drizzle of good olive oil just before serving brightens the flavors and keeps the dish from feeling too heavy.
Storage caution – when storing leftovers, the soup may thicken significantly. Reheat gently over low heat, adding extra broth or milk to restore the creamy texture without breaking the sauce.
Optional add-ins – for variation, add spinach, kale, or roasted red peppers at the end for extra color, nutrients, and freshness.
How To Enjoy Cozy Chicken Parmesan Noodle Soup After Cooking:
Serving the Soup
Ladle while steaming hot – this soup is best enjoyed when the broth is silky and the cheese is still melted, coating the pasta and chicken in every spoonful.
Use deep bowls – serving in wide, deep bowls allows the pasta, chicken, and creamy broth to mingle beautifully, giving you the perfect balance in each bite.
Perfect Pairings
Classic side – pair with crusty garlic bread or a warm baguette to soak up the creamy broth.
Lighter option – a crisp side salad with lemon vinaigrette balances the richness of the soup.
Comfort meal combo – serve with roasted vegetables or a small plate of antipasto for a rustic Italian-style dinner.
Garnishing for Impact
Fresh parsley or basil – sprinkle chopped herbs on top for a burst of freshness.
Extra parmesan – dust with freshly grated Parmigiano-Reggiano for a nutty, savory finish.
Crushed red pepper flakes – for those who love a touch of heat, add a pinch just before serving.
Beverage Suggestions
Wine pairing – a crisp Pinot Grigio or Sauvignon Blanc cuts through the richness with refreshing acidity.
Non-alcoholic option – sparkling water with lemon or a chilled iced tea complements the creamy, savory flavors.
Leftovers and Reheating
Storage – store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheating – gently reheat on the stovetop over low heat, stirring often. Add extra broth or milk to restore the creamy consistency.
Avoid over-thickening – do not boil when reheating; keep it gentle to prevent the cheese and cream from separating.
Best Enjoyed
Freshly made – though it reheats well, this soup is at its absolute best when enjoyed the day it’s prepared, with the pasta perfectly al dente and the parmesan cheese freshly melted.
Nutrition Information
For Cozy Chicken Parmesan Noodle Soup (per serving, based on ~6 servings):
Calories: 420 kcal | Total Fat: 21 g | Saturated Fat: 11 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 780 mg | Total Carbohydrates: 32 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 30 g
Frequently Asked Questions:
Can I make this soup ahead of time without the pasta becoming mushy?
Yes. If making ahead, cook the soup base and roux separately, but do not add the pasta. Store them in the fridge. When ready to serve, cook fresh pasta and stir it into the reheated soup to keep the texture perfect.
How can I make this recipe lighter while keeping it creamy?
You can substitute half-and-half or evaporated milk for the heavy cream and reduce the parmesan cheese slightly. Adding a touch of Greek yogurt before serving also creates creaminess with less fat.
What type of pasta works best for this soup?
Short shapes like ditalini, tubetti, or small shells are ideal because they hold the broth well and distribute evenly. Avoid long noodles (like spaghetti), as they can clump and dominate the dish.
Can this soup be frozen for later use?
It’s best to freeze the soup without pasta or cheese, as those can change texture when thawed. Freeze the broth, chicken, and vegetables, then add freshly cooked pasta and parmesan when reheating for the best flavor and consistency.
How do I keep the soup from becoming too thick after storing?
As the soup cools, the pasta absorbs liquid and thickens the broth. To restore balance, simply add extra chicken broth or a splash of milk when reheating, stirring until creamy again.
How do I make sure the roux doesn’t get lumpy when adding milk and cream?
Always whisk continuously while pouring the liquids in slowly. Adding them too quickly can shock the flour-butter mixture and create clumps. If lumps form, you can strain the roux through a fine mesh sieve before adding it to the soup.
Why do we sauté the vegetables before adding broth?
Sautéing onions, carrots, and celery in olive oil develops sweetness and depth through caramelization. This step builds a stronger flavor foundation compared to boiling the vegetables directly in broth.
What’s the purpose of using a parmesan rind in the broth?
A parmesan rind infuses the soup with umami richness and complexity. It melts slowly during simmering, enhancing the broth’s body and creating a subtle nutty, savory note that pairs beautifully with the creamy roux.
How do I keep the pasta from overcooking in the soup?
Add the pasta near the end of cooking and simmer only until al dente. Remember that pasta continues to cook slightly in the hot broth even after you turn off the heat, so pull it a minute early for the perfect bite.
Can I replace the white wine with something else?
Yes. White wine adds acidity and depth, but you can substitute with an equal amount of chicken broth plus a teaspoon of lemon juice or white wine vinegar. This maintains brightness without altering the soup’s balance.