Italian Chicken Noodle Soup is made from organic chicken broth. The secret to the best Italian chicken noodle soup is rich, flavorful, simmered chicken broth. Carrots, celery, garlic, and onion are sauteed with fresh Italian herbs and added to the soup, along with Cavatappi and tender chicken.

This Italian Chicken Noodle Soup is a recipe that is considered Italian-American. It’s super flavorful and delicious and what our family makes during the dreary fall and winter days. It’s a perfect meal for lunch or even a light dinner. Serve topped with Pecorino Romano cheese, parsley, a simple salad, and crusty Italian bread to sope up those juices.

Italian Chicken Noodle Soup While this Italian Chicken Noodle Soup probably would not be served on dinner tables in Italy, it is a part of our Italian-American cuisine. Don’t get me wrong, Italy has some of the most renowned Italian cuisines you can find. When immigrants arrived in America, they did not have access to their beloved ingredients and started their cuisines by utilizing their components.

Hence, you see an assortment of different recipes in the Italian-American culture. Some are what I call the good, bad, and ugly. In other words, chances are if you are eating something your family has made for generations and you love it, then, by all means, be proud. Make the recipe and call it what it is an Italian-American recipe. There is no shame in your culture.



  • Meatball Arugula Soup is going to be one of your new favorite soups. Made from flavorful broth, chicken meatballs, arugula, pearl couscous, celery,  onions, and fresh herbs.
  • Chickarina Soup is my ode to a childhood favorite of my son. We sometimes would make one of the convenience foods in a can when he wasn’t feeling well.
  •  Italian Sausage and Vegetable Soup is guaranteed to soothe your soul and fill your belly with warmth this fall, combining homemade Italian Sausage meatballs, a rich tomato, and vegetable soup-based vegetables.

Italian Chicken Noodle SoupOne of the things I love about this soup is that it requires just a few items of equipment that you already have on hand. So if you have a cutting board, sharp kitchen knives, a colander, measuring cups, measuring spoons, a soup pot, or a Dutch oven, a wooden spoon to stir the soup, and a soup ladle, you are good to go!


Cutting board– to slice and chop veggies on.

Sharp kitchen knives – to slice and chop veggies.

Colander– to drain the pasta.

Liquid measuring cup– to measure  the liquids for soup

Measuring spoons– to measure spices and herbs

Durch oven or soup pot– to cook the soup

Pasta pot or large saucepan

Wooden spoon– to stir the soup.

Soup Ladle– to serve the soup.


Italian Chicken Noodle Soup The ingredient you may have in hand. If not, they are super easy to find at your local market. Those ingredients will include Cavatappi pasta, organic chicken broth, organic feed chicken, yellow onions, green celery, carrots, red bell pepper, fresh garlic, butter, red pepper flakes, kosher salt, fresh ground pepper and topped with fresh herbs, and pecorino romano cheese.



  • Organic chicken broth or homemade
  • Organic chicken dark or white meat
  • Olive oil
  • Yellow onions
  • Green celery
  • Carrots
  • Garlic
  • Red pepper flakes
  • Kosher salt
  • Ground black pepper
  • Rosemary
  • Basil
  • Boiling salted water
  • Capvatappi pasta
  • Pecorino Romano cheese
  • Italian Flat-leaf parsley


Italian Chicken Noodle SoupSee the tips below for time-saving techniques and frequently asked questions about the Italian Chicken Noodle Soup. If you are looking for a tremendous Homemade Chicken Broth, I have an easy one from the blog Culinary Hill. Or you can use your own if you have it on hand.



  1. Save time by using prechopped veggies on your local market.
  2. Use organic chicken broth or home broth from your freezer.
  3. Gather all equipment needed to start the recipe.
  4. Before starting the recipe, do all prep work, such as slicing and chopping.
  5. Cook the pasta noodles separately for half of the suggested time before adding them to the soup.
  6. Add the fresh herbs for the last 5 minutes.



  1. Can I use chicken stock instead of broth? You can do so. However, I find it’s not as flavorful and must be seasoned more.
  2. I don’t have fresh garlic on hand. Can I use garlic powder instead? I recommend the fresh over the powder, but you can in a pinch.
  3. I only have the Parmesan cheese that comes in a plastic container. Can I use that? Splurge and pick up the Pecorino Romano cheese from the deli.


Italian Chicken Noodle Soup

Italian Chicken Noodle Soup

Heidy McCallum
Italian Chicken Noodle Soup is made from organic chicken broth. The secret for the best Italian chicken noodle soup is rich and flavorful simmered chicken broth. Carrots, celery, garlic, and onion are sauteed with fresh Italian herbs and added to the soup.
5 from 20 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American, Italian
Servings 8 Servings
Calories 448 kcal


  • 1 Cutting Board
  • 2 Sharp kitchen knives
  • 1 Colander
  • 1 Liquid measuring cup
  • Measuring spoons
  • 1 6 quart Durch oven or soup pot
  • 1 Wooden Spoon
  • 1 Soup ladle
  • 1 Pasta pot or large saucepan


  • 2 tablespoons olive oil
  • 12 cups chicken broth
  • 3 pounds white skinless chicken may use dark
  • 1 large yellow onion chopped
  • 2 ribs celery sliced
  • 2 large carrots diced
  • 5 cloves garlic minced
  • 1 teaspoon red pepper flakes or to taste
  • Kosher salt to taste
  • black pepper to taste
  • 1 sprig Rosemary chopped
  • ½ cup Flat-leaf parsley reserve some for garnish
  • 2 tablespoon basil add at the very end
  • ¼ cup shaved Pecorino Romano to garnish


  • Gather all equipment and ingredients needed before getting started on the recipe. Begin all prep work at this time.
  • Add two tablespoons of olive oil to the Dutch oven saute all the veggies for about 3-4 minutes.-Remover veggies and reserve.
  • At this time, add the chicken broth and skinless chicken pieces. Bring up to almost a full boil. Cook until the chicken is done. Do not drain the broth. Remove chicken to cool before handling. Then dice chicken and add back to the Dutch Oven and the reserved veggies. Season with kosher salt, pepper, and red pepper flakes. Cook until veggies have softened.
  • Meanwhile, have a pot of salted water boiling rapidly before adding the pasta. Cook for about 5-6 minutes, drain but do not rinse. Add the pasta to the soup, reduce the heat, let stand for another 5-6 minutes, then add the herbs at the very end. Re-season if necessary.
  • Garnish with extra parsley and cheese. -Pairs well with a simple salad and Italian bread.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.


Calories: 448kcalCarbohydrates: 6gProtein: 35gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0gCholesterol: 131mgSodium: 1475mgPotassium: 752mgFiber: 1gSugar: 2gVitamin A: 3727IUVitamin C: 36mgCalcium: 98mgIron: 3mg
Keyword chicken, Italian, Noodle, Soup
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  1. 5 stars
    This soup is so hearty and comforting! I made it for dinner tonight and it was great for the cool evening weather we’ve been having now that it’s fall!

  2. 5 stars
    Amazing soup! I have always loved adding Parmesan to chicken noodle soup, and switching it up with the Italian herbs is brilliant! A new favorite

  3. 5 stars
    Oh, what a comforting and delicious recipe that I enjoyed with my friends! I cannot wait to make it again before winter goes away. Thanks for this recipe.

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