Creamy Italian Chicken Noodle Soup
Featuring a creamy broth loaded with chicken, pasta and vegetables, this savory chicken noodle soup is the ultimate comfort food on a cold day.
Servings: 8 servings
Calories: 465kcal
Equipment
- Pasta Pot
- Dutch Oven
- Parmesan Cheese Grater
- Pyrex Measuting Cups
Ingredients
- 3 cups uncooked small pasta Ditalini, small shells, etc.
- 6 tablespoons butter
- 1 small onion diced
- 1 1/2 cups diced carrots
- 1 cup diced celery
- 3-4 cloves garlic minced
- 6 tablespoons flour
- 8 cups chicken stock
- 3 cups cooked shredded chicken
- 2 14.5 oz cans diced tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 cups Half & Half
- 1/4 fresh basil chopped, plus more for garnish
- 1/2 cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, add butter to a large pot over medium heat and saute onions, carrots, celery and garlic until vegetables are tender. Stir in flour and cook a few minutes longer.
- Whisk in chicken stock and simmer until liquid begins to thicken slightly. Add cooked chicken, diced tomatoes, Italian seasoning, red pepper flakes and Half & Half. Season with salt and pepper, to taste. Simmer for 15-20 minutes.
- Just before serving, stir in cooked pasta, chopped basil and Parmesan cheese. Garnish with basil and additional Parmesan, if desired.
Video
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 36g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 699mg | Fiber: 3g | Sugar: 9g