Stir grated Parmesan into classic chicken noodle soup for a creamy finish. Pantry and fridge staples make this meal in a bowl super-convenient to put together.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fennel
- 1 medium carrot, sliced into rounds
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1/2 cup broken spaghetti
- 2 1/2 cups shredded cooked chicken
- 1/4 cup grated Parmesan, plus extra for serving
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 235 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 48 mg |
| Sodium | 628 mg |
| Serving Size | 1 of 6 servings |
| Calories | 235 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 48 mg |
| Sodium | 628 mg |
Reviews
Do you have the nutritional info/serving size and # of servings this recipe makes? Did I miss where this is posted?
This is an absolutely perfect recipe for my kiddos who love more noodles and less soup. I have a 3 year old who is battling a nasty cold and this was the first thing he ate in 2 days besides fruit – thank you!!
I am making this again for the second time this week. So amazing!!
For such an easy soup great taste!
This was so delicious! I also agree that the more broth you add, the better so it is more soupy. I would say we also used about 6 cups of broth and more carrot to match the larger onion we purchased. We used linguine we already had and shredded a rotisserie chicken, and my husband said it was the best homemade soup he has every had!
Definitely needs more broth if you like it soupy. I did 5 cups and it was more like a very wet spaghetti but it was seriously so delicious it didn’t even matter. My husband and I raved!
Fennel? “A refrigerator staple?” Please drop the pretense and offer an ingredient that’s obtainable for us regular folks.
This soup is easy and delicious, especially on these cold winter nights. I buy already shredded rotisserie chicken in my store’s ready made deli section, and I even found pot-sized spaghetti noodles so I don’t have to break spaghetti. But, I use 6 cups of chicken broth instead of 4–the pasta sucks up so much of the broth!!! It’s yummy and you should give it a try.
This recipe is SO simple and delicious. This soup was easy and quick to put together. I used orzo instead of spaghetti and it turned out great. If you use low sodium broth, I recommend some extra dashes of black pepper. The parm is a nice touch that you can actually taste. I put a very small block in the soup when I added the orzo and a few grates at the end.
Family loved it…however 4 cups of broth was not enough. I used 6 cups and it was perfect.