Italian Style Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty Italian Chicken Noodle Soup is the ultimate comfort food! Tender shredded chicken, egg noodles, creamy cannellini beans, tomatoes, garlic, onions, and Italian herbs simmer together in a rich, savory broth that’s packed with cozy homemade flavor. Finished with fresh parsley and Parmesan cheese, this easy one-pot soup is perfect for chilly nights, meal prep, or whenever you’re craving a warm, satisfying bowl of classic Italian comfort.

Author: Chrissi | firsthomelovelife.com
Prep Time: 15 MINUTES
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: DINNER | SOUP
Method: STOVETOP
Cuisine: ITALIAN INSPIRED, Soup

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large boneless skinless chicken breasts (about 1½ pounds)
8 cups low-sodium chicken broth
1 (14.5-ounce) can Italian-style diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
2 teaspoons Italian seasoning
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
¼ teaspoon cayenne pepper (optional)
1 teaspoon kosher salt (or to taste)
½ teaspoon black pepper
8 ounces wide egg noodles
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Pour in the chicken broth and add the chicken breasts. Bring to a gentle boil, then reduce to a simmer. Cook for 18–20 minutes or until the chicken reaches 165°F.
Remove the chicken and shred it with two forks.
Stir the diced tomatoes, cannellini beans, Italian seasoning, oregano, crushed red pepper flakes, cayenne, salt, and pepper into the broth. Simmer for 20–25 minutes.
Meanwhile, cook the egg noodles in a separate pot according to the package directions until just al dente. Drain.
Return the shredded chicken to the soup and simmer for another 5 minutes.
To serve, place cooked noodles into each bowl and ladle the hot soup over the top. Garnish with fresh parsley and freshly grated Parmesan cheese.

Notes

Make It Your Own

Stir in fresh spinach or kale during the last few minutes.
Add sliced carrots and celery for a more traditional chicken noodle soup.
Use rotisserie chicken to save time.
Add a Parmesan rind while the soup simmers for incredible depth of flavor.
Finish each bowl with a squeeze of fresh lemon juice for brightness.
Substitute ditalini, orzo, or rotini for the egg noodles.
For a creamy version, stir in ½ cup heavy cream just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the noodles separate if possible.

Freezing

Freeze the soup without the noodles for up to 3 months. Thaw overnight and cook fresh noodles before serving.

Reheating

Warm gently on the stovetop over medium-low heat until hot. Add a splash of chicken broth if needed.