Italian Chicken Noodle Soup
Prep time
Cook time
Total time
Grab a bowl of this cozy, comforting Italian chicken noodle soup. It's packed full of chicken & veggies and tastes great with any kind of pasta!
Yield: 8-10 servings
  • 3 tbsp. olive oil
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 2 green bell peppers, diced
  • 1 zucchini, sliced
  • 1 jalapeño, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes
  • 2 (32 oz) boxes low sodium chicken broth
  • 3 c. pulled rotisserie chicken*
  • 1 tbsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. red pepper flakes
  • 1 lb. (16 oz.) short pasta or tortellini
  • 1 tbsp. chopped fresh parsley
  • 2 c. heavy cream
  • ¼ c. grated or shaved parmesan cheese
  1. In a large Dutch oven or stockpot set over medium heat, add the olive oil. When the oil is hot add the celery, onion, bell peppers, and zucchini. Cook until veggies are tender, about 5-7 minutes, then add the jalapeño and garlic and continue sauteing for 2 minutes.
  2. Pour in the diced tomatoes along with the chicken broth, turn the heat up and bring to a boil. Add the chicken, oregano, salt, pepper and red pepper flakes, reduce heat and simmer for 20 minutes. Add the pasta and cook until al dente, about 10 minutes or so, then remove from the heat and stir in the parsley and cream. Allow to cool for 10 minutes.
  3. Garnish with grated or shaved parmesan, serve immediately.
*This recipe is great with leftover turkey too!

Recipe source: adapted from The Pioneer Woman
Recipe by Life Made Simple at