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Creamy Chicken Parmesan Pasta Soup Recipe

Creamy chicken soup with pasta and parmesan cheese
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Prep Time 15 minutes
Course Soup
Cuisine American

Ingredients
  

Base Ingredients

  • 3 tablespoons butter
  • 1 large onion finely chopped
  • 3 stalks celery diced small
  • 4 cloves garlic finely minced
  • 3 tablespoons flour

Soup Components

  • 8 cups chicken broth plus more as needed
  • 12 ounces carrots peeled and sliced
  • 2 –3 bay leaves
  • ¼ teaspoon turmeric
  • ½ teaspoon sweet paprika
  • 1 teaspoon kosher salt

Final Touches

  • 1½ cups uncooked ditalini pasta
  • 2 cups whole milk
  • 4 ounces grated Parmesan cheese
  • 2½ cups shredded cooked chicken
  • 2 teaspoons fresh rosemary finely chopped
  • ¼ cup fresh parsley finely chopped

Instructions
 

  • Bring a pot of salted water to a boil and cook the pasta for 8 minutes. Drain and set aside.
  • Melt butter in a large pot over medium-low heat. Add onion and celery; cook for 3 minutes. Stir in garlic for 30 seconds.
  • Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  • Add chicken broth, carrots, bay leaves, turmeric, paprika, and salt. Bring to a boil, then simmer uncovered for 15–20 minutes until carrots are tender.
  • Stir in milk and gently simmer. Lower heat and add Parmesan cheese, stirring until melted.
  • Add chicken, cooked pasta, rosemary, and parsley. Stir well. Adjust salt and broth as needed.
  • Let the Creamy Chicken Parmesan Pasta Soup rest for 15 minutes. Remove bay leaves and serve.

Notes

  • Substitute whole milk with half-and-half for extra richness