Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (14 oz) diced tomatoes (with juices)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups egg noodles (or pasta of your choice)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Broth and Chicken:
- Pour in the chicken broth and add the shredded chicken, diced tomatoes (with juices), oregano, basil, salt, and pepper. Bring to a simmer.
- Cook the Noodles:
- Add the egg noodles to the pot and cook according to package instructions, usually about 8-10 minutes, until tender.
- Stir in the Cheese:
- Once the noodles are cooked, stir in the grated Parmesan cheese and half of the mozzarella cheese until melted and combined.
- Serve:
- Ladle the soup into bowls, topping each serving with the remaining mozzarella cheese. Optionally, garnish with fresh basil or parsley.
Enjoy! 🍽️
This cozy chicken Parmesan noodle soup is perfect for chilly days and is sure to warm you up!