Italian Style Chicken Noodle Soup

This Italian-Style Chicken Noodle Soup is a warm, cozy classic with a Mediterranean twist. Loaded with rotisserie chicken, tender vegetables, acini di pepe pasta, and a sprinkle of Parmesan cheese, it’s hearty, wholesome, and comforting. Whether you’re under the weather or just in need of a delicious bowl of comfort, this soup hits all the right notes.

Why You Will Love This Recipe

Simple, soulful, and satisfying—this Italian-inspired chicken noodle soup goes beyond the basic. The use of tiny acini di pepe pasta gives it a delightful texture, and the addition of Parmesan and fresh parsley infuses every spoonful with flavor. It’s the perfect soup for meal prep, busy weeknights, or lazy Sundays.

Italian Chicken Noodle Soup

Few dishes offer the same level of soul-warming comfort as a big bowl of chicken noodle soup. It’s timeless, universal, and endlessly customizable. This Italian-style version pays homage to the classic while giving it a flavor-forward makeover.

Using rotisserie chicken makes it quick and easy to prepare, but you can also use homemade shredded chicken if you prefer. The chicken brings protein and savory richness, while the trio of carrots, celery, and onion creates the aromatic base.

Acini di pepe—those tiny pearl-shaped pasta bits—are the star of the show here. They’re fun to eat, cook quickly, and soak up the broth beautifully.

The soup is simmered in a flavorful chicken broth enriched with olive oil and finished with freshly grated Parmesan, which melts slightly to add a creamy-salty kick.

What sets this version apart is the texture layering. You’ve got tender-crisp veggies, juicy chicken, soft pasta, and cheesy goodness in every bite.

It’s a great choice if you’re cooking for a crowd. Just make a big pot and let people serve themselves—it’s universally loved and totally satisfying.

This soup is perfect for sick days, yes—but also for meal prep. It stores well in the fridge and reheats beautifully. Just keep the pasta separate until serving if you don’t want it to soak up too much broth.

You can make it vegetarian by using veggie broth and omitting the chicken—just double up the pasta and veggies.

It’s also family-friendly and kid-approved. Serve it with crusty bread or a simple side salad for a complete meal.

Want to go the extra mile? Add a squeeze of lemon juice before serving for a zippy finish.

And don’t forget the garnish. A little extra parsley and Parmesan right before serving goes a long way.

Whether you’re curled up under a blanket or dishing up dinner for a hungry crew, this Italian Chicken Noodle Soup is a recipe you’ll return to again and again.

Servings: 8 bowls

Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

• 12 cups chicken broth
• 1 tbsp extra virgin olive oil
• 1 cup celery, thinly sliced
• 2–3 cups carrots, thinly sliced
• 1/2 large white onion, chopped
• 1/3 cup fresh parsley, chopped (plus more for garnish)
• 4 cups rotisserie chicken, chopped
• 1 cup grated Parmesan cheese (plus extra for topping)
• Salt and pepper to taste
• 1 lb acini di pepe pasta

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add celery, carrots, onion, and parsley. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a rolling boil.
4. Lower heat to medium and simmer for 15–20 minutes until carrots are fork-tender.
5. Meanwhile, cook the pasta according to package directions until al dente. Rinse under cold water and set aside.
6. Reduce soup to medium-low heat. Stir in chopped chicken and Parmesan.
7. Add salt and pepper to taste. Simmer for another 5–10 minutes.
8. To serve, ladle soup into bowls and stir in desired amount of pasta.
9. Garnish with more Parmesan and parsley if desired.

Tips

• Cook pasta separately to avoid soggy leftovers.
• Add lemon juice for extra brightness.
• Use homemade broth for even deeper flavor.
• Swap acini di pepe for orzo or small shells if preferred.
• Store pasta and soup separately for best results.