Chicken Parmesan Soup Recipe
Description:
Chicken Parmesan Soup is a cozy, hearty twist on the classic Italian-American favorite—Chicken Parmesan. This comforting dish features shredded chicken, a tomato-rich broth infused with Italian herbs, pasta, and melty cheese. It captures all the flavors of Chicken Parmesan in a warm, spoonable form that’s perfect for weeknight dinners or cold days.
Ingredients:
Soup Base:
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp dried basil
Salt and pepper, to taste
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken broth (preferably low sodium)
1 cup small pasta (ditalini, orzo, elbow, or mini shells)
2 cups cooked and shredded chicken (rotisserie chicken works great)
Finishing Touches:
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (or Italian cheese blend)
2 tbsp chopped fresh parsley or basil (for garnish)
Croutons or toasted bread, optional for serving
Instructions:
Sauté Aromatics:
In a large pot, heat olive oil over medium heat.
Add diced onion and cook for 5 minutes until softened.
Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragant.
Build the Broth:
Add tomato paste and cook for 1–2 minutes, stirring.
Pour in crushed tomatoes and chicken broth. Stir to combine.
Bring to a simmer and cook for 10 minutes to let flavors develop.
Cook Pasta and Add Chicken:
Add pasta to the simmering broth. Cook until al dente (according to package instructions, usually 8–10 minutes).
Stir in shredded cooked chicken and Parmesan. Let it warm through for 2–3 minutes.
Serve:
Ladle soup into bowls.
Sprinkle mozzarella cheese on top while hot so it melts.
Garnish with fresh parsley or basil.
Serve with croutons or toasted bread if desired.
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving, based on 6 servings):
Nutrient Amount
Calories ~350 kcal
Protein ~25g
Carbohydrates ~28g
Fat ~15g
Saturated Fat ~6g
Fiber ~4g
Sugar ~6g
Sodium ~800mg
Cholesterol ~60mg
Note: These values may vary based on the specific brands and quantities used.
Q&A Section
Q: Can I make Chicken Parmesan Soup ahead of time?
A: Yes! Make the soup up to 3 days ahead. Reheat on the stove or microwave. If storing, cook the pasta separately and add it before serving to prevent sogginess.
Q: Can I freeze this soup?
A: Absolutely—freeze without the pasta for best texture. Freeze in airtight containers for up to 3 months. Thaw and reheat, then add freshly cooked pasta.
Q: What type of chicken is best?
A: Rotisserie chicken or leftover roasted chicken works well. You can also use poached or baked chicken breasts or thighs.
Q: How can I make this gluten-free?
A: Use gluten-free pasta and make sure your broth and cheese are gluten-free.
Q: Is it possible to make this soup vegetarian?
A: Yes! Skip the chicken and use white beans or sautéed mushrooms for protein. Use vegetable broth instead of chicken broth.
Q: What other cheeses can I use?
A: Provolone, fontina, or a blend of Italian cheeses work beautifully. Fresh mozzarella can be added in chunks for a creamy f
inish.