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A bowl of Italian Chicken Noodle Soup garnished with freshly grated Parmesan cheese and chopped parsley. The soup features visible noodles, carrots, celery, and chunks of chicken in a light broth. It is served in a rustic green bowl beside a fresh garden salad with lettuce, tomato, and Parmesan shavings.
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Italian Chicken Noodle Soup

Fresh, light, and full of flavor, this Italian Chicken Noodle Soup combines tender chicken, seasonal vegetables, herbs, and fideo noodles for a satisfying summer meal that’s easy to prepare.
Course Soups
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 658kcal
Author Michelle Ordever

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
US Customary - Metric

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!
    Close-up of a rustic bowl filled with Italian Chicken Noodle Soup, topped with grated Parmesan cheese and chopped parsley. The soup includes fideo noodles, diced carrots, celery, and chicken in a light broth. Fresh lettuce leaves appear blurred in the background.

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

Calories: 658kcal | Carbohydrates: 71g | Protein: 45g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 851mg | Potassium: 1274mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5238IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3mg