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If you're looking for a creamy, delicious comfort soup that's loaded with healthy veggies lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!
Although we have lots of delicious chicken soup recipes on the blog, I had a craving for something a little different. Something creamy, comforting and hearty, but also healthy. I wasn't sure that all those adjectives could be satisfied in one soup recipe, but I thought it was worth trying. Several renditions later, I think I've checked all the boxes and hope that you enjoy this Creamy Chicken Parmesan Pasta Soup as much as we do!
Quick and Easy
To make this recipe simple and quick to put together, I decided to go with rotisserie (or leftover) chicken. The recipe also includes diced onion and celery, lots of sliced carrots, bay leaves, a pinch of both turmeric and paprika, ditalini pasta and milk. It's finished off with a generous portion of parmesan cheese and a handful of fresh herbs.
The recipe comes together in less than 45 minutes, so it's perfect for busy weeknights. It also makes a nice big potful, making it wonderful for leftovers. I'm so happy, after a busy morning working on the blog or a long hike down and back up our mountain road, to look in the refrigerator and see a container of this Chicken Parmesan Pasta Soup. I love that it rewarms beautifully in the microwave!
Good for the soul...
This is a perfect soup to make and share. It's the kind of hearty, homey, comforting soup that just about anyone would love to receive. Know someone who's down and out? A friend who's been sick? Someone who just had a baby? A neighbor who lives alone? They say chicken soup is good for the soul. I agree and would add that it also brings good cheer and speaks a thousand kind words.
I love to pair this soup with a simple green salad and some delicious bread. These Ridiculously Easy Brioche Dinner Rolls or our Overnight No-Knead Brioche Bread are both fantastic with this Creamy Chicken Parmesan Pasta Soup. I like to pop the rolls or loaves in the oven, get them warm and crusty and serve with some sweet creamery butter for a wonderful side.
Want to see how it's made. We put together a video to show you just how simple this recipe is:
Check out the recipe and make your shopping list. Put this Chicken Parmesan Pasta Soup on the menu this week. I'm certain it will be a hit with everyone in the family!
Café Tips for making this Creamy Chicken Parmesan Pasta Soup
- Did you know you can freeze rotisserie chicken? I love the rotisserie chickens they sell at Costco. The chickens are large, super reasonable and delicious. We (sadly) live over an hour from the nearest Costco. So when we do make the trip, I often purchase two and pop one in the freezer.
- This recipe would also be fantastic with leftover turkey, so put it on your menu for post-Thanksgiving easy meals!
- Ditalini pasta is a small tubular pasta that's available at most grocery stores and online. The name means "little thimbles" in Italian. It's commonly used in Pasta e Fagioli and Minestrone soups.
- This recipe calls for two cups of milk to give it a nice creaminess without using cream. I like to use whole milk, as it gives the soup a nice texture. If you're not worried about calories, half and half would be fabulous!
- What kind of carrots should you use for this soup? Any kind! When I'm in a hurry (most of the time) like to use the baby carrots that are sold in one-pound bags. They're super convenient and don't have to be peeled. But regular carrots will work too. If you're using very large carrots, cut them in half, length-wise before slicing. Otherwise, they will take much longer to get tender.
- The turmeric and paprika in this recipe really don't add much flavor, but give the soup a lovely, rich color.
- Although the pasta is cooked separately in this recipe, it still may absorb some of the broth after being refrigerated. You can always add a little extra low sodium chicken broth to thin the soup.
Thought for the day:
For now we see only a reflection as in a mirror;
then we shall see face to face.
Now I know in part;
then I shall know fully,
even as I am fully known.
1 Corinthians 13:12
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to readers to hear other reader's results and ideas for variations.
If you're looking for a creamy, delicious comfort soup that's loaded with healthy veggies, lean chicken AND comes together quickly, this Chicken Parmesan Pasta Soup is IT!
- 3 tablespoon butter
- 1 large onion finely chopped
- 3 stalks celery diced small
- 4 medium cloves garlic finely minced
- 3 tablespoons flour
- 8 cups chicken broth maybe more
- 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 (I like Parmesan Reggiano)
- 2½ cups shredded rotisserie chicken or leftover chicken you can also use turkey
- 2 teaspoons finely chopped fresh rosemary
- ¼ cup finely chopped fresh parsley more for garnish
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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 (pasta should be just barely tender), stirring occasionally. Drain well and set aside.
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While the pasta is cooking, 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 onion mixture and cook for another minute, stirring constantly.
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Add the chicken broth, carrots, bay leaf, turmeric, paprika and salt. Stir well to incorporate any flour that’s stuck on the bottom of the pot. Bring the mixture to a boil then reduce the heat to maintain a steady simmer (low boil). Cook, uncovered, for 15-20 minutes, until the carrots are tender, stirring occasionally.
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Add the milk and return to a simmer. Reduce the heat to the lowest setting and add the parmesan cheese. Stir to melt the cheese.
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Add the chicken, cooked pasta, rosemary and parsley and stir to combine. Taste and add salt as needed. (This will depend on how salty your broth and parmesan are.) If needed, add a bit more chicken broth to thin the soup.
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Let the soup sit for 15-20 minutes to allow the flavors to meld. Remove the bay leaf. Serve with extra parmesan cheese and fresh chopped parsley, for garnish.
See Café Tips above in the post for more detailed instructions and tips.
Although the pasta is cooked separately in this recipe, it still may absorb some of the broth after being refrigerated. You can always add a little extra low sodium chicken broth to thin the soup.
Susan Lance says
I'm getting ready to make this soup again this weekend, and realized I have never commented on your wonderful, delicious recipe. My entire family loves this soup, and I have shared it with many friends and family who enjoy cooking. Everyone should try this recipe! Thank you so much, I have enjoyed all of your recipes I have made!
Lindsay @ The Café Sucre Farine says
That's wonderful, Susan! Thank you for letting us know!
Kim Smith says
The entire family loved this soup! We are planning to regularly add this to the rotation. Since our family does not care for rosemary, I substituted thyme (thank you for the suggestion in the previous comment), and it turned out amazing. Thank you so much! We are looking forward to trying another one of your recipes soon!
Chris Scheuer says
That's great, Kim! Thank you for letting us know!
Georgia says
May shredded carrots be used?
Chris Scheuer says
You could do that, Georgia.
Gayle says
I just discovered this recipe and am eager to try it. I have a question: If I can't find Ditalini past in my local grocery, could elbow macaroni be subbed in? If so, how much? Thanks for all your delicious recipes!
Chris Scheuer says
Yes, you could do that, Gayle. I would just use the same amount.
Audrey Cortez says
This luxuriously creamy, scrumptious and hearty soup is so good, I found myself closing my eyes and saying "Mmm" out loud. I followed the recipe exactly except for the addition of green beans. As soon as my husband walked through the door upon returning home from work, he exclaimed, "Wow...it smells SO GOOD in here!" I never tire of hearing that phrase lol! I will most assuredly be making this soup time and time again...Thank you so very much for this and all of your delicious recipes! For my sister's birthday, I'll be trying the Salted Caramel Shortbread Bites. The flaked sea salt is on its way here from Amazon as I type 😉
Chris Scheuer says
Awesome! Thank you for letting us know, Audrey!
Linda G says
I just made this and it is extremely wonderful!!! I think it might be one of my favorites now! Thank you for such a great recipe!
Chris Scheuer says
That's great, Linda! Thanks for letting us know!
Jani Carless says
Wonderful soup, Chris! I froze the leftovers for a couple of weeks and it was even better upon re-heating. Next time, I shall add the pasta separately on the re-heat, following your suggestion. Any suitable green vegetable ( peas, broccoli, broken asparagus or green beans) could be a colourful addition too. I'll be making this again soon to add to my freezer supply of soups. Thanks again for the lovely meals!!
Chris Scheuer says
Thanks for sharing your review, Jani!
mary mcmahon says
Hi. Is it possible to freeze this soup? Thank you and Happy New Year!
Chris Scheuer says
Hi Mary, I would freeze the soup without the pasta and then just add it before serving. Happy New Year!
Sharon M Gilmore says
Oh my. By far the best chicken and noodle soup I've ever had out or made in. My hubby raved about it! Thanks so much!
Chris Scheuer says
Yay! Thanks for letting us know, Sharon!
Candace says
Just finished the pot of soup last night. It was so good we did not mind eating 3 nights in a row! In fact it seemed to taste better each night. My husband raved about the soup & asked this be our go to chicken soup. Not too creamy or thick. The flavors blended very well together. The pasta did not become soggy after 3 nights. Thanks again for all the great soup recipes.
Chris Scheuer says
Thanks so much for sharing your review, Candace!
jk says
Chris, I have been sick with a nasty cold and when I got this in my email I decided I would try it. Now this is a really big deal because I'm not a big soup person. I live alone so I halved the recipe and it turned out wonderful. For anyone who's wondering whether to make it or not, go ahead, you will truly enjoy the soup. I used asiago cheese instead of Parmesan because that's what I had in the house. I also used half-and-half because I don't keep milk in the house. Chris another winner we so appreciate what you do. Merry Christmas
Chris Scheuer says
Thank you so much, JK. Merry Christmas to you!
Karen Griffin says
I'm sure this is delicious as written! I made it using some leftover Thanksgiving turkey. But I had no milk, only hwc, so I subbed that. I also had about 1 1/2 cups of leftover mashed butternut squash so I tossed that in as well. Since the B-nut squash was a little sweet, I decided to omit the parmesan cheese. Also omitted the pasta as we're trying to cut down on carbs. This was so very flavorful and satisfying!
Chris Scheuer says
Thanks for sharing, Karen. I'm glad you made it work for you.
Jeanette says
This soup is absolutely delicious, easy to make and very flavorful. I will definitely add this to my collection of favorite recipes.
Every recipe I have tried from your website has been delicious. Thank you!
Chris Scheuer says
Thank you for your review, Jeanette!
Suzelle says
Just made this soup tonight and loved it! Nice balance of all the ingredients and just the right amount of creaminess— not too thick, not too thin. Can’t wait for the leftovers later this week!
Chris Scheuer says
Yay! Thanks, Suzelle!
Sheila in MD says
Hi there-this looks great to me with one little exception 🤪. I am a rosemary hater….ideas for what I can sub? I am thinking oregano but figured worth an ask…I realize that you have likely not subbed anything for it but hoping you might have an idea of what would work. Thanks!
Chris Scheuer says
Hi Sheila, either fresh thyme or oregano or a combination would be wonderful! Enjoy!
ray Willis says
I am not sure this deserves a 3 star rating probably more but my reason for doing this is I am not sure what creaminess to expect for this soup.I did exactly as your procedures indicate. I think too much butter is used but I found the soup looked as tho the milk has curdled. We ate it anyway and the taste is great. The milk I used was fresh and not previously curdled. I cant see that cold milk poured onto floured veg would do that. I thought I hab cooked and mixed the flour long enough. Dont know why this happened. Any thoughts?
Chris Scheuer says
It's hard to say, Ray, what could have made your milk curdle. 3 tablespoon of butter to 3 tablespoon of flour is a standard proportion for a rue. The soup should be nice and creamy as it appears in the pictures. I'm sorry you did not have good success with this recipe.
Marion says
WHen you pour ice cold liquid into a hot mixture it will look curdled.. The best thing to do is mix a small amount of the hot mixture into a medium part of the liquid. Then pour all slowly into the hot mixture whisking while pouring. This should solve your problem. This is also called "tempering"
Carol Manning says
Delicious soup! I try to avoid milk as it upsets my stomach and this still turned out rich and delicious. I did use the parmesan cheese however. Super yummy and my husband suggested we make it often! And I just send my sister the recipe as I know she'll love it too. Thanks for such great recipes.
Wendi Hales Rhodes says
I made this soup last night for dinner after I found this blog with a Lemon Ricotta Cake recommendation from a friend. I was seriously blown away by the flavors. Even my 12 year old picky eater ate it!! That's about as high of a praise as I could give. 🙂 This soup made a ton which is a win win because guess what we are having for dinner tonight!?! Yes! Soup! I happened to have most of a pint of half and half left in my fridge from all our holiday cooking so I used that to get rid of it instead of milk. It was a tasty substitution.
Chris Scheuer says
Thanks so much, Wendi! I love that your 12 year old enjoyed it! Thanks for sharing your review! 💕
Janet E Borzelleri says
I loved the creaminess of the soup. It was very tasty and I will definitely make again!
Kim says
Hi Chris!
I just made a pot of this soup today and it is delicious!! Anything with pasta and Parmigiano Reggiano catches my eye!😉 Thank you for your yummy recipes!
Chris Scheuer says
You're welcome, Kim! I'm so happy you enjoyed it! 💕
Connie Kay says
I made a BIG batch, some for me & some for a sick friend. I loved it and added some Trader Joe's Ready to Eat Lentils for some extra protein. Can't wait to make it again & I'll keep the lentils.
Chris Scheuer says
Thanks for sharing your results, Connie!
Nell says
This is a great soup. Have made it twice and it feeds a good number of people. Everyone loved it. For my first batch I used a 5 qt soup pot and found the pot to be just a little too full for comfort. Nothing boiled over, but had I wanted to add more broth or ingredients, it wouldn't have worked. Second time I used an 8 qt pot as I had extra carrots to use up. Ideal would be a 6 qt. pot, which I don't have.
My market was out of ditalini pasta so I subbed orzo and the recipe worked just fine. The next time I made it I was out of pasta altogether and didn't want to make a trip to the store, so made it without. it's still a great soup and a bit less of a carb load. If you want a heartier soup, use the pasta but the recipe absolutely stands without it.
Don't skip this one - it's really good!
Chris Scheuer says
Thanks, Nell! I really appreciate you sharing your results!
Chris Scheuer says
Thanks so much, for sharing your results, adaptations and this excellent review, Nell! I'm so happy you enjoyed this soup.💕🥰💕
Judi Gould says
Hi Chris - This is Judi from The Adirondack Mountains. I made this soup tonight and the flavor was delicious. I had a little problem though and wondered if you might have some thoughts . . . I adapted the recipe to the Instapot. I set the pot to saute and used the recommended amount of butter to cook the onion and celery. I followed the recipe through step 3 and set the soup setting to 8 minutes. The pot was only half full. I did a quick release and had a real mess on my hands! The steam released very hard and appeared to be full of butter. It was a yellow greasy mess everywhere!
I have used an Instapot since they first came out a number of years ago. In fact, I just replaced my original one with the one I used tonight. I've had it a couple of weeks. After cleaning up, I set the pot back to low saute and added the milk, chicken and parmesan. The soup tasted great, but it did not look anywhere near as thick as your picture shows. Just wondering if you have any ideas why this may have happened? I wonder if we aren't supposed to use butter to saute in the pot? Love your recipes and have introduced your blog to so many friends! Look forward to hearing your thoughts. Thank you - Judi
Chris Scheuer says
Hi Judi, it's hard for me to say what went wrong as I haven't tried this recipe with the instant pot.
I have used butter in an instant pot though so I don't think that was the issue. I had the same problem once with my instant pot with a mess when I tried to release this article was helpful: https://www.dadcooksdinner.com/how-to-fix-instant-pot-quick-release-spraying-starch/
Kathy says
What kind of chicken broth do you recommend? Do you make your own or have a preferred brand?
Chris Scheuer says
Hi Kathy, I really like Trader Joe's organic chicken broth. It's delicious and has a pretty color too.
Kari says
How much celery? I didn’t see it on the ingredient list?
mnorth says
3 Stalks diced small
Chris Scheuer says
Thanks for noticing the omission, Jeanne! I’ve added the celery to the recipe.