Let’s dive into the cooking process! I remember the first time I made this soup. It was during a cold winter evening; the aroma filled my kitchen, wrapping me in warmth before the first bite.

Start by gathering your ingredients. Chop your bell peppers, celery, onions, and garlic. Dice your chicken into bite-sized pieces. It’s easier to cook evenly this way. Don't forget to set aside your spices and cheese.

In a large pot, heat the cooking oil and butter over medium heat. Once it’s shimmering, toss in the onion, celery, and bell peppers. Sauté until they’re soft—about 5–7 minutes. The smell alone is worth the effort!

Next up, add the garlic along with smoked paprika, thyme, a pinch of cayenne, and salt and pepper to taste. Stir everything together and allow it to cook for another minute. The garlic will start to release its heavenly aroma, making you even hungrier!

Add the diced chicken to your pot. Stir well so it’s coated with all those fantastic flavors. Let it cook until the chicken is browned on the outside; this usually takes about 5 minutes.

Pour in the chicken stock and Worcestershire sauce. Add the bay leaf; let this melody simmer gently. Bring it to a boil, then reduce the heat so it simmers beautifully.

Stir in your pasta. Depending on the type you choose, it might take 8–12 minutes to cook. Stir occasionally to prevent sticking.

When the pasta is al dente, it’s time for the creamy goodness. Stir in the heavy cream and grated Parmigiano Reggiano. If you want garnishments, that’s the time to add your parsley and lemon juice for brightness.

Give the soup a taste. It’s your soup, so adjust the seasoning as needed. More salt? A splash more of lemon juice perhaps? Make it yours.

Remove the bay leaf, scoop the soup into bowls, and top with green onions if desired. Garnish and enjoy!