Cozy Chicken Parmesan Soup
This Cozy Chicken Parmesan Soup is a comforting, hearty dish that takes all the classic flavors of Chicken Parmesan and transforms them into a warm, cheesy, and tomato-rich soup. Tender shredded chicken, pasta, and a flavorful broth come together, topped with crispy breadcrumbs and melted mozzarella for the perfect cozy meal.
Ingredients:
(Serves: 6)
For the Soup:
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
4 cups chicken broth
1 cup tomato sauce
1 tbsp balsamic vinegar (optional, for depth of flavor)
2 cups cooked, shredded chicken (rotisserie or leftover chicken works well)
1 ½ cups uncooked small pasta (ditalini, orzo, or elbow macaroni)
½ cup grated Parmesan cheese
Salt & pepper to taste
For the Toppings:
1 cup shredded mozzarella cheese
½ cup seasoned breadcrumbs
Fresh basil, chopped (for garnish)
Instructions:
1. Saute the Aromatics:
Heat olive oil in a large pot over medium heat.Add onion and cook until soft (about 3 minutes).Stir in garlic, Italian seasoning, and red pepper flakes, cooking for 30 seconds until fragrant.
2. Build the Soup Base:
Add crushed tomatoes, chicken broth, tomato sauce, and balsamic vinegar (if using).Bring to a simmer, cover, and cook for 10 minutes to develop the flavors.
3. Add Chicken & Pasta:
Stir in shredded chicken and uncooked pasta.Cook until pasta is tender (about 10 minutes).Stir in Parmesan cheese, and season with salt & pepper to taste.
4. Make Crispy Breadcrumb Topping:
In a small pan, melt butter over medium heat.Add breadcrumbs and cook, stirring, until golden brown (about 3 minutes).
5. Serve & Garnish:
Ladle soup into bowls.Top with mozzarella cheese, crispy breadcrumbs, and fresh basil.Serve warm and enjoy!
Nutritional Information:
(Approximate values, may vary based on ingredients used.)
Calories: 420
Protein: 30g
Carbohydrates: 42g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 850mg
Fiber: 4g
Sugar: 6g
Notes & Tips:
Make It Lighter: Use whole wheat pasta and reduce the cheese for a healthier version.
Make It Creamy: Stir in ½ cup heavy cream or whole milk before serving for a richer soup.
Meal Prep & Storage:
Store in the fridge for up to 4 days.Pasta will absorb liquid, so add extra broth when reheating.Freeze without pasta for up to 3 months, then add fresh pasta when reheating.
Spice It Up: Add extra red pepper flakes or a dash of hot sauce.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Common Questions & Answers:
Q: Can I use uncooked chicken instead of pre-cooked?
A: Yes! Add 2 raw chicken breasts to the broth, simmer for 15-20 minutes, then shred and return to the soup.
Q: What pasta works best in this soup?
A: Small pasta shapes like ditalini, orzo, or elbow macaroni work best because they hold their shape well.
Q: Can I use fresh tomatoes instead of canned?
A: Yes! Use about 4 cups of chopped fresh tomatoes and cook them down longer for a richer flavor.
Q: What’s the best way to reheat this soup?
A: Heat gently on the stove, adding a little extra broth if the pasta has absorbed too much liquid.
Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients (except pasta and toppings) to a slow cooker and cook on low for 6 hours. Stir in cooked pasta before serving.