Introduction

This creamy chicken Parmesan pasta soup is the perfect comfort food for cozy nights. It combines tender chicken, savory broth, and cheesy goodness into a warm, satisfying bowl that’s quick to make and sure to please the whole family.

A large white ceramic pot filled with creamy chicken soup featuring three visible layers: a rich pale yellow broth forms the base, mixed with spiraled pasta pieces providing a textured mid-layer, and scattered diced white chicken chunks along with orange carrot cubes and small green herbs float on top, adding color contrast. A wooden spoon rests inside the pot on the right side, partially immersed in the soup. Next to the pot, there is a small white bowl with chopped green herbs and a large wooden spoon placed on a white marbled surface, along with a white plate holding two slices of bread draped with a blue-gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1 large onion, finely chopped
3 stalks celery, diced small
4 cloves garlic, finely minced
3 tablespoons flour
8 cups chicken broth (more if needed)
12 ounces carrots, peeled and sliced about ½-inch thick
2–3 medium bay leaves
¼ teaspoon turmeric
½ teaspoon sweet paprika
1 teaspoon kosher salt
1½ cups Ditalini pasta, uncooked
2 cups whole milk
4 ounces grated Parmesan cheese
2½ cups shredded rotisserie chicken or leftover chicken
2 teaspoons fresh rosemary, finely chopped
¼ cup fresh parsley, finely chopped

Instructions

Step 1: Fill a medium-large pot three-quarters full with water. Add 1 teaspoon of salt and bring the water to a boil. Add the pasta and cook for 8 minutes, stirring occasionally. Drain well and set aside.
Step 2: While the pasta cooks, melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onion and celery and cook for 3 minutes, stirring occasionally. Add the garlic and stir for another 30 seconds. Sprinkle the flour over the mixture and cook for 1 more minute, stirring constantly.
Step 3: Add the chicken broth, carrots, bay leaves, turmeric, paprika, and salt. Stir well to incorporate any flour stuck to the pot’s bottom. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 15–20 minutes until carrots are tender, stirring occasionally.
Step 4: Stir in the milk and return to a gentle simmer. Reduce heat to the lowest setting, add Parmesan cheese, and stir until melted.
Step 5: Add the shredded chicken, cooked pasta, rosemary, and parsley. Stir to combine. Taste and add more salt if needed. If the soup is too thick, add extra chicken broth to reach desired consistency.
Step 6: Let the soup sit for 15–20 minutes to allow flavors to meld. Remove the bay leaves before serving. Garnish with extra Parmesan cheese and fresh parsley.

Tips & Variations

Swap Ditalini for other small pasta shapes like elbow macaroni or orzo.
Add fresh spinach or kale just before serving for an extra boost of greens.
Use leftover roasted chicken to save time and add deeper flavor.
For a lighter version, substitute milk with half-and-half or cream of chicken soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken broth or milk if the soup thickens too much upon reheating.

How to Serve

A creamy soup in a white bowl with a dark rim, filled with three layers of ingredients: the base layer is a light orange creamy broth, studded with small spiraled pasta in pale yellow, soft white chunks of chicken, and orange carrot cubes, all mixed evenly throughout; scattered throughout the soup are small pieces of chopped green herbs adding color contrast. Beside the bowl, a wooden spoon rests inside the soup on the right side, with part of a woman's hand holding it. Around the bowl on a white marbled surface lie fresh green herbs in a small white bowl and white sliced bread on a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can replace the chicken broth with vegetable broth and omit the chicken. For added protein, try using beans or sautéed mushrooms as a substitute.

Can I freeze this soup?

Freezing is possible but may affect the texture of the pasta and milk-based broth. If freezing, cook the pasta separately and add it fresh when reheating. Store soup in airtight containers for up to 2 months.