Parmesan Chicken Noodle Soup

Comforting Chicken Soup with Orzo, Parmesan, Kale & Farmers Market Veggie Soup Mix

Using Milford Spice Company Farmers Market Veggie Soup

This Parmesan Chicken Noodle Soup is warm, comforting, and full of cozy flavor. Milford Spice Company Farmers Market Veggie Soup mix adds a savory, herbaceous base to chicken, celery, shallots, garlic, parmesan, white beans, kale, orzo, and roasted squash. It is a hearty soup recipe that works in the crockpot, Instant Pot, or on the stove-top.

Recipe Details

• Serves: 6–8

• Prep time: 20 minutes

• Crockpot cook time: 5–6 hours on low or 4–5 hours on high

• Instant Pot cook time: 8 minutes high pressure, plus sauté time

• Stove-top cook time: 15–20 minutes, or up to 4–6 hours covered over low heat

• Best for: Cozy soup night, cold weather meals, meal prep, family dinners, comfort food

Ingredients

Protein

• 1 pound chicken breasts or thighs, bone-in for additional flavor

Produce

• 2 shallots, thinly sliced

• 4 to 6 cloves garlic, minced or grated

• 4 ribs celery, chopped

• 1 bunch Tuscan kale, roughly chopped

• Juice of 1 lemon

• 1 delicata or acorn squash, halved, seeded, and cut into 1/4 inch half circles

Pantry

• 2 Tbsp salted butter

• 8 cups low sodium chicken broth

• ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1 cup grated parmesan, plus 1 parmesan rind

• 1 pinch crushed red pepper flakes

• Salt & pepper

• 1 can white beans, drained, 14 ounce

• 1 pound orzo pasta

• 1 Tbsp extra virgin olive oil

From Milford Spice

• 2 Tbsp Milford Spice Company Farmers Market Veggie Soup

Instructions

For the Crockpot

1. In the bowl of your crockpot, combine the butter, chicken, shallots, garlic, celery, Milford Spice Company Farmers Market Veggie Soup mix, broth, wine, parmesan rind, and a pinch of red pepper flakes.

2. Season with salt and pepper.

3. Cover and cook on low for 5–6 hours or high for 4–5 hours.

4. Once done cooking, remove the chicken and shred.

5. Stir in ½ cup grated parmesan, the kale, white beans, and lemon juice.

6. Cover and cook another 10 minutes.

7. Remove the parmesan rind.

8. Stir the shredded chicken back into the soup.

9. Taste and season with salt and pepper.

10. About 30 minutes before serving, make the squash. Preheat the oven to 425°F.

11. On a baking sheet, toss together the delicata squash, olive oil, 2 tablespoons thyme leaves, sage, ½ cup parmesan, and a pinch each of salt and pepper.

12. Transfer to the oven and roast for 20–25 minutes, flipping halfway through cooking, until the squash is tender.

13. Bring a large pot of salted water to a boil.

14. Cook the pasta according to package directions, until al dente. Drain.

15. Divide the pasta among bowls and pour the soup over top.

16. Top each bowl with roasted delicata squash and additional parmesan.

For the Instant Pot

1. Season the chicken all over with salt and pepper.

2. Set the Instant Pot to sauté and add the butter.

3. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side.

4. Stir in the shallots and garlic and cook another 3–5 minutes, until golden.

5. Add the celery, Milford Spice Company Farmers Market Veggie Soup mix, and a pinch each of salt and pepper.

6. Add the broth, wine, parmesan rind, and a pinch of red pepper flakes.

7. Cover and cook on high pressure for 8 minutes.

8. Remove the chicken and shred.

9. Set the Instant Pot to sauté.

10. Stir in the pasta, ½ cup parmesan, kale, white beans, and lemon juice.

11. Cook another 8 minutes, until the pasta is al dente.

12. Remove the parmesan rind.

13. Stir the shredded chicken back into the soup.

14. Taste and season with salt and pepper.

15. Finish with the roasted squash as directed above for the crockpot.

For the Stove-Top

1. Season the chicken all over with salt and pepper.

2. Melt the butter in a large pot over high heat.

3. Add the chicken and sear until golden brown on both sides, about 5 minutes per side.

4. Reduce the heat to low, add the shallots and garlic, and cook another 3–5 minutes, until golden.

5. Add the celery, Milford Spice Company Farmers Market Veggie Soup mix, and a pinch each of salt and pepper.

6. Cook another 5 minutes.

7. Add the broth, wine, parmesan rind, and a pinch of red pepper flakes.

8. Simmer, partially covered, over medium heat for 15–20 minutes or up to 4–6 hours, covered over low heat.

9. Remove the chicken and shred.

10. Stir in ½ cup grated parmesan, the kale, white beans, and lemon juice.

11. Cover and cook another 10 minutes.

12. Remove the parmesan rind.

13. Stir the shredded chicken back into the soup.

14. Taste and season with salt and pepper.

15. Finish with the roasted squash as directed above for the crockpot.

Why This Recipe Works

This Parmesan Chicken Noodle Soup works because it layers a rich broth, tender chicken, parmesan, white beans, kale, orzo, and roasted squash into one filling bowl. Milford Spice Company Farmers Market Veggie Soup adds earthy, herbaceous flavor to the broth, while the parmesan rind gives the soup extra depth. Cooking the orzo separately for the crockpot version keeps the pasta from getting too soft before serving.

Make It Your Way

• For extra flavor: use bone-in chicken breasts or thighs.

• For a lighter soup: use chicken breasts and reduce the parmesan slightly.

• For a heartier bowl: add extra white beans, kale, or roasted squash.

• For more heat: add extra crushed red pepper flakes.

• For meal prep: keep the pasta separate and add it to each bowl before serving.

What to Serve with Parmesan Chicken Noodle Soup

This soup pairs well with crusty bread, garlic toast, a simple green salad, roasted vegetables, crackers, or a light sandwich. It is also hearty enough to serve on its own for a cozy lunch or dinner.

More Ways to Use Milford Farmers Market Veggie Soup

Milford Spice Company Farmers Market Veggie Soup is useful beyond soup. Try it in stews, roasted vegetables, creamy dips, chickpea salad, 3-bean salad, hummus, baba ghanoush, roasted root vegetables, eggplant, chili, or chicken and dumplings.

• Add it to soups, stews, and chicken broth for extra depth.

• Toss it with broccoli, cauliflower, kale, cabbage, or root vegetables before roasting.

• Stir it into sour cream, Greek yogurt, cream cheese, or hummus for an easy dip.

• Sprinkle it into chili or vegetable-based skillet meals for an earthy, aromatic boost.

Allergen-Friendly Swaps

• Dairy-free: skip the parmesan and parmesan rind, or use a dairy-free parmesan-style alternative.

• Gluten-free: use gluten-free orzo or another small gluten-free pasta.

• Alcohol-free: replace the dry white wine with additional chicken broth and a squeeze of lemon.

• Bean-free: omit the white beans or replace them with extra chicken, kale, squash, or celery.

More Easy Soup Ideas

Looking for more cozy soup recipes, chicken dinners, or easy meals with big flavor? Pair this recipe with other simple soup recipes, slow cooker dinners, Instant Pot meals, and Milford Spice Company blends that make everyday cooking easier.