Italian Chicken Noodle Soup – Light & Fresh for Summer
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Italian Chicken Noodle Soup is the perfect light meal for summer days.
When you want something comforting but not too heavy, Italian Chicken Noodle Soup is the answer. With tender chicken, fresh vegetables, and vibrant herbs, this light and flavorful soup works beautifully for warm-weather lunches or easy summer dinners. Simple to make and full of fresh flavor, it’s a recipe you’ll come back to all season long.
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Why You’ll Love Italian Chicken Noodle Soup
- Light and fresh flavors, perfect for warmer months.
- Simple ingredients that are easy to find all summer long.
- Bright citrusy notes from lemon zest and juice.
- Quick to prepare, keeping kitchen time minimal on hot days.
- Pairs beautifully with a crisp garden salad or crusty bread.
Ingredients for Italian Chicken Noodle Soup
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- Protein: Boneless, Skinless Chicken Breasts
- Fresh Produce: Sweet Onion (Brown Onion), Carrots, Celery, Thyme, Lemon, Parsley
- Dairy & Chilled: Parmesan
- Pantry: Salt, Black Pepper, Olive Oil
- Chicken Broth/Stock—store bought or homemade.
- Fideo Noodles—a type of thin pasta, very similar to vermicelli or thin spaghetti.
- Whole Nutmeg—Freshly grated nutmeg tastes so much better in the recipe!
The complete list of ingredients, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
How Do I Make Italian-Style Chicken Noodle Soup?
Check out the recipe card below—you can print or save it for later—and don’t forget to leave a star rating!
Continue scrolling for more information about this recipe, including tips, substitutions, storage instructions for leftovers, and freezing guidelines.
Italian Chicken Noodle Soup
Ingredients
- 3 tablespoon extra virgin olive oil divided
- 1 medium sweet onion (brown onion)diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced (leaves reserved)
- 1 tablespoon fresh thyme crushed
- 1 lb boneless skinless chicken breasts cut into 1” cubes
- salt and black pepper to taste
- 8 cup chicken stock divided
- 1 cup Fideo noodles (measured dry) cooked and drained
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly grated nutmeg
- Freshly grated Parmesan cheese to taste
- Fresh parsley and thyme opitonal garnish
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a large saucepan or stockpot. Add the onion and sauté for 2 minutes until it begins to soften. Add the carrots, celery (including leaves), and thyme, and sauté for 4 minutes.
- Add the chicken, salt, pepper, and 4 cups of chicken stock. Partially cover and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the soup simmers, cook the fideo noodles in another saucepan according to the package directions in the remaining broth until al dente. Reserve 2 cups of cooking liquid before draining the pasta. Drain and transfer the pasta to a medium bowl, tossing with the remaining olive oil. Cover and set aside.
- Stir in the lemon zest, lemon juice, and freshly grated nutmeg. If the soup is too thick, add a little of the reserved cooking liquid to reach the desired consistency.
- Just before serving, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with Parmesan, fresh parsley and thyme (if using), and cracked black pepper.
- Serve with hot, crusty bread and a crisp garden salad for a light and delicious meal. Enjoy!
Notes
- In the US, sweet onions are mild and less pungent than standard onions. In the UK, you can simply use a regular brown or white onion. For a slightly milder flavor, consider using a Spanish onion, if available.
- If you can’t find fideo noodles, substitute with vermicelli, angel hair, or thin spaghetti broken into short pieces. Measure 1 cup of the dry pasta before cooking.
- This recipe can also be prepared in a Dutch oven on the stovetop.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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About Italian Chicken Noodle Soup
While many people associate Chicken Noodle Soup with cold weather, this Italian-inspired version is perfect for summer, thanks to its light broth, fresh herbs, and zesty lemon. Using fideo noodles keeps it delicate, while seasonal vegetables add vibrant color and flavor. It’s an excellent way to enjoy comforting flavors without feeling weighed down on warm days.
If you enjoy Italian-inspired dishes, you might also like to browse our collection of Italian Recipes here.
What Are Fideo Noodles?
Fideo noodles are a type of very thin pasta, similar to vermicelli or angel hair, but cut into short 1-inch pieces. Fideo is often associated with Mexican or Spanish cooking, but works beautifully in light Italian-style soups like this one. Their short length makes them ideal for soups, as they stay on the spoon easily and cook very quickly, helping to maintain a light and delicate texture.
If you can’t find fideo noodles, you can easily substitute them with vermicelli, thin spaghetti, or angel hair pasta—just break them into small pieces before cooking.
Italian-Inspired Summer Menu Ideas
Planning a casual dinner or a summer gathering? This fresh and flavorful Italian menu pairs perfectly with the soup, making a delicious warm-weather meal that everyone will enjoy.
- Appetizer: Classic Caprese Skewers
- Soup: Italian Chicken Noodle Soup <– This recipe!
- Salad: Panzanella Salad
- Main Dish: Baked Eggplant Pesto Stacks
- Side Dish: Asparagus with Italian Gremolata
- Beverage: Negroni
- Dessert: Limoncello Tiramisu
Substitutions and Variations
- Fideo Noodles: If you can’t find fideo noodles, substitute with vermicelli, thin spaghetti, or angel hair pasta. Break the pasta into short 1-inch pieces before cooking.
- Chicken Breasts: Boneless, skinless chicken thighs can be used instead. They add a slightly richer flavor, but be sure to trim any excess fat.
- Thyme: If fresh thyme isn’t available, use 1 teaspoon of dried thyme instead.
- Nutmeg: Pre-ground nutmeg can be used if whole nutmeg is unavailable, although freshly grated nutmeg provides a better flavor.
- Parmesan Cheese: Grana Padano or Pecorino Romano can be substituted, though they may have a slightly different flavor profile.
- Lemon Zest & Juice: Bottled lemon juice can be used in a pinch, but fresh lemon is best for a bright flavor.
Recipe Tips
- You will need a large saucepan or stockpot to make the soup, as well as an additional pan to cook the pasta separately.
- Cooking the pasta separately keeps the broth clear and maintains the perfect texture.
- Use fresh lemon and herbs for the brightest flavor.
- Chicken thighs can be used for a slightly richer taste.
- If the soup thickens, add a splash of reserved broth to loosen it before serving.
Storing Leftovers
With all leftovers, ensure the food looks and smells okay before consuming.
- Cool (within 1-2 hours), then transfer to an airtight container and store in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding extra chicken stock if needed.
Freezing Instructions
- Cool (within 1-2 hours), then transfer to an airtight container and store in the refrigerator for up to 2 months.
- To keep track of your food storage, label it with the dish name, freezing date, thawing instructions, and reheating instructions.
- When ready to use, defrost (thaw) in the refrigerator overnight.
- Reheat gently on the stovetop, adding freshly cooked noodles before serving.
Food Safety
- Safe Minimum Internal Temperature Chart for Cooking
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Italian Chicken Soup Recipe: Step-by-Step
Here’s our quick visual guide. Continue scrolling for the printable recipe card.
1. Dice the chicken breasts into bite-sized pieces.
2. Sauté the diced onion, carrots, and celery until softened.
3. Add the chicken pieces to the vegetables and stir to combine.
4. Pour in the chicken stock, season, and simmer until chicken is cooked.
5. Cook the fideo noodles separately in the remaining broth.
6. Ladle the hot soup over the cooked noodles and garnish before serving.
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Ready to Ladle Up Some Comfort?
Whether you’re looking for a light summer meal or a cozy bowl of comfort, this Italian Chicken Noodle Soup delivers fresh flavors with every spoonful. With tender chicken, vibrant vegetables, and bright citrusy notes, it’s simple, satisfying, and full of homemade goodness!
If you try this recipe, let us know in the comments or tag your soup creations on Instagram—we’d love to see them!