Parmesan Chicken Noodle Soup

Stir grated Parmesan into classic chicken noodle soup for a creamy finish.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6
Share This Recipe


2 tablespoons extra-virgin olive oil

1/2 cup chopped fennel

1 medium carrot, sliced into rounds

1 small onion, chopped

2 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

1/2 cup broken spaghetti

2 1/2 cups shredded cooked chicken

1/4 cup grated Parmesan, plus extra for serving

2 tablespoons chopped fresh flat-leaf parsley


  1. Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
  2. Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
  3. Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley and season with additional salt and pepper and sprinkle with more Parmesan.