Chicken Parmesan Soup: A Comforting and Delicious Recipe

Chicken Parmesan Soup: Imagine all the comforting, cheesy goodness of classic chicken parmesan, but in a warm, slurpable soup! This isn’t just another soup recipe; it’s a culinary hug in a bowl, perfect for chilly evenings or when you’re craving something truly satisfying.

While chicken parmesan itself is a beloved Italian-American creation, its roots trace back to Italy. The dish evolved from eggplant parmesan, adapting to include readily available chicken in the United States. Now, we’re taking that evolution a step further, transforming the familiar flavors into a hearty and delicious soup. This Chicken Parmesan Soup captures the essence of the original dish while offering a lighter, more comforting experience.

People adore chicken parmesan for its crispy, breaded chicken, rich tomato sauce, and generous blanket of melted mozzarella. This soup delivers all of that, but with the added benefit of being incredibly easy to make and customize. The creamy broth, tender chicken, and cheesy topping create a symphony of textures and flavors that will leave you wanting more. Plus, it’s a fantastic way to use up leftover cooked chicken or rotisserie chicken, making it a convenient weeknight meal. Get ready to experience your favorite Italian-American comfort food in a whole new way!

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup cooked small pasta (ditalini, orzo, or elbow macaroni work well)
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Optional: Crusty bread, for serving

Sautéing the Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned. This step is crucial for building a flavorful base for the soup. Don’t rush it!
2. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the herbs and garlic will fill your kitchen, signaling that you’re on the right track.

Building the Soup Base

1. Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir well to combine. Bring the mixture to a simmer. The combination of crushed tomatoes and tomato sauce provides a rich and complex tomato flavor that is essential for Chicken Parmesan Soup.
2. Add the cubed chicken breasts to the pot. Make sure the chicken is submerged in the liquid. Simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. The cooking time will depend on the size of your chicken cubes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
3. Once the chicken is cooked, remove it from the pot with a slotted spoon and shred it with two forks. Return the shredded chicken to the pot. Shredding the chicken allows it to distribute evenly throughout the soup and makes it easier to eat.

Adding the Pasta and Cheese

1. Stir in the cooked pasta and grated Parmesan cheese. Simmer for another 5 minutes, or until the pasta is heated through and the Parmesan cheese is melted. The pasta will absorb some of the liquid, so adjust the amount of broth if needed to achieve your desired consistency.
2. Season the soup with salt and pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed. Taste the soup frequently and adjust the seasoning until it’s just right.

Serving and Garnishing

1. Ladle the soup into bowls. Top each bowl with a generous amount of shredded mozzarella cheese and a sprinkle of fresh parsley. The mozzarella cheese will melt into the hot soup, creating a cheesy and comforting topping.
2. Serve immediately. For an extra touch, serve with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth and cheese.

Tips and Variations

For a richer flavor: You can use bone-in, skin-on chicken thighs instead of chicken breasts. Cook the thighs in the soup until they are cooked through, then remove them from the pot, shred the meat, and discard the skin and bones. This will add more depth of flavor to the broth.

Add vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or spinach. Add them along with the chicken or pasta, depending on how long they take to cook.

Make it spicy: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the soup.

Use different pasta: You can use any small pasta shape you like in this soup. Ditalini, orzo, and elbow macaroni are all good choices. You can also use gluten-free pasta if needed.

Add cream: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.

Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits. Reheat gently on the stovetop or in the microwave.

Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes

Chicken:

I prefer using boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use boneless, skinless chicken thighs for a richer flavor. If using bone-in chicken, you’ll need to adjust the cooking time accordingly. Make sure the chicken is cooked through before shredding it.

Tomatoes:

The combination of crushed tomatoes and tomato sauce provides the best flavor for this soup. You can also use diced tomatoes, but the texture will be slightly different. If you’re using fresh tomatoes, you’ll need to peel and chop them before adding them to the soup.

Pasta:

Small pasta shapes like ditalini, orzo, and elbow macaroni work best in this soup. You can also use gluten-free pasta if needed. Be sure to cook the pasta according to the package directions before adding it to the soup. Overcooked pasta will become mushy.

Cheese:

I recommend using freshly grated Parmesan cheese for the best flavor. You can also use pre-grated Parmesan cheese, but the flavor won’t be as intense. Shredded mozzarella cheese is the perfect topping for this soup. It melts beautifully and adds a creamy texture.

Herbs and Spices:

Dried oregano and basil are essential for the classic Chicken Parmesan flavor. Red pepper flakes add a touch of heat, but they are optional. Fresh parsley adds a bright and fresh flavor to the soup. You can also use other herbs, such as thyme or rosemary, to customize the flavor to your liking.

Broth:

Chicken broth is the base of this soup. You can use store-bought chicken broth or homemade chicken broth. If you’re using store-bought broth, choose a low-sodium variety to control the saltiness of the soup.

Troubleshooting

Soup is too thick: If the soup is too thick, add more chicken broth until it reaches your desired consistency.

Soup is too thin: If the soup is too thin, simmer it for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.

Soup is too salty: If the soup is too salty, add a pinch of sugar or a splash of lemon juice to balance the flavors. You can also add a peeled potato to the soup and simmer it for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving.

Soup is bland: If the soup is bland, add more salt, pepper, herbs, or spices to taste. You can also add a splash of balsamic vinegar or Worcestershire sauce to add depth of flavor.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 350-400 per serving
• Protein: 30-35 grams
• Fat: 15-20 grams
• Carbohydrates: 25-30 grams

This Chicken Parmesan Soup is a hearty and comforting meal that is perfect for a cold day. It’s also a great way to use up leftover cooked chicken. Enjoy!

Conclusion:

This Chicken Parmesan Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need to try it. We’ve taken all the best parts of classic chicken parmesan – the savory chicken, the rich tomato sauce, the melty cheese – and transformed them into a hearty, satisfying soup that’s perfect for a chilly evening or a cozy weekend lunch. It’s quick enough for a weeknight meal but impressive enough to serve to guests. The depth of flavor you get from simmering the ingredients together is truly remarkable, and the aroma that fills your kitchen while it’s cooking is simply divine.

But what truly sets this soup apart is its versatility. Feel free to get creative with your toppings! A dollop of creamy ricotta cheese adds a luxurious touch, while a sprinkle of fresh basil brings a burst of freshness. For a little extra heat, try adding a pinch of red pepper flakes. If you’re feeling adventurous, you could even swirl in a spoonful of pesto for an herbaceous twist.

Serving suggestions? Oh, the possibilities are endless! A crusty loaf of Italian bread is a must for soaking up all that delicious broth. A simple side salad with a light vinaigrette would also be a perfect complement. And for a truly decadent experience, try serving it with a grilled cheese sandwich – the ultimate comfort food pairing!

Looking for variations? If you’re short on time, you can use pre-cooked rotisserie chicken to speed things up. Or, if you prefer a vegetarian option, you can substitute the chicken with cannellini beans or chickpeas for a protein-packed alternative. You can also adjust the amount of cheese to your liking – more cheese, less cheese, it’s all up to you! And if you want to make it even healthier, you can use whole wheat pasta or add some extra vegetables like spinach or kale.

I’ve made this Chicken Parmesan Soup countless times, and it’s always a hit. It’s a crowd-pleaser that’s sure to become a family favorite. It’s also a great way to use up leftover chicken or vegetables. Plus, it freezes beautifully, so you can make a big batch and enjoy it later.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This soup is so easy to make, even a beginner cook can whip it up in no time. And the best part is, it’s so much more than just a soup – it’s an experience. It’s a taste of Italy in a bowl. It’s a warm hug on a cold day. It’s pure comfort food at its finest.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think and any variations you tried. Did you add any special toppings? Did you make any substitutions? Did you serve it with anything special? I’m always looking for new ideas and inspiration. And don’t forget to share your photos on social media using #ChickenParmesanSoup – I can’t wait to see your creations! Happy cooking!