Chicken Parmesan Noodle Soup

Votes: 5

Time: 35 min.
Complexity: easily
Servings: 6

A perfect example of how a little Parmesan transforms classic chicken noodle soup and makes it truly special. The soup is made with chicken broth, fennel root, carrots, onions, and broken spaghetti. Cooked chicken and grated Parmesan are added at the very end, giving the soup a creamier texture and a unique flavor. You can use any cooked chicken in this soup, even leftovers from last night's dinner: boiled, baked, or grilled for an even more savory flavor. Sprinkle with fresh parsley before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups broken spaghetti
2.5 cups shredded cooked chicken
2 tbsp. l. olive oil
0.5 cup chopped fennel
1 medium carrot, sliced into rounds
1 small onion, chopped
2 cloves garlic, finely chopped
4 cups lightly salted chicken broth
1/4 cup Parmesan
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, spaghetti pasta, Parmesan cheese, fennel bulb

Cooking the dish according to the recipe:

Heat olive oil in a large saucepan over medium heat. Add fennel, carrots, onion, garlic, 1/4 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until softened, about 8 minutes.
Pour in the broth and bring to a boil. Reduce heat and stir in the pasta. Cook until the spaghetti is tender, about 7 minutes.

Add the chicken and cook until heated through. Remove from heat, stir in the Parmesan and parsley, season with salt and pepper, and sprinkle with more Parmesan.

Categories:

recipe / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes

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