Peppery Chicken Noodle Soup

Savory broth, aromatic vegetables, moist chicken, long noodles, parmesan cheese, and plenty of black pepper. Imagine a marriage of cacio e pepe and chicken noodle soup.

Course Appetizer, Main Course, Soup

Cuisine American

Diet Low Fat

Keyword black pepper, cacio e pepe, chicken noodle soup recipe, noodle soup, parmesan cheese, spaghetti

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 320kcal

Author Robin Miller

Equipment

Stock Pot

Ingredients

4 ounces spaghetti or pasta of choice
1 tablespoon olive oil
1/2 cup chopped onion
1 cup chopped carrots
3/4 pound boneless skinless chicken breasts tenders, or thighs, cut into bite-size pieces
1 teaspoon Italian herb seasoning
Salt and freshly ground black pepper
4 cups chicken broth or 4 cups water and bouillon cubes for 16 ounces of water
1/2 cup frozen peas kept frozen until ready to use
2 tablespoons grated parmesan cheese plus more for serving
1 tablespoon butter

Instructions

Cook the pasta according the package directions. Drain and set aside.
Meanwhile, heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and carrots and cook for 3 to 5 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until no longer pink. Add the Italian herb seasoning, 1/2 teaspoon salt, and 3/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and black pepper are fragrant.
Add the broth and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the pasta, peas, parmesan cheese, and butter and cook for 1 to 2 minutes to heat through. Season to taste with salt and more black pepper.
Serve with extra parmesan cheese on the side.

Nutrition