Description
Chicken Parm Soup is a comforting and flavorful soup that combines the classic flavors of chicken parmesan in a hearty bowl. This recipe features tender chicken, a rich tomato broth, pasta, and plenty of melted mozzarella and Parmesan cheese, making it perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- ½ large onion, finely diced
- 3 cloves garlic, minced or pressed
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons (33g) tomato paste
- 4 cups (2 14.5-ounce cans) chicken broth
- 2 14-ounce cans crushed tomatoes
- ½ teaspoon dried basil
- ¼ heaping teaspoon dried oregano
- Salt and pepper to taste
Pasta and Chicken
- 4 ounces (about 1 ⅓ cup) penne pasta or favorite pasta for soup
- 2 cups cooked chicken, diced or shredded (white or dark meat)
Cheeses
- ½ cup (2 oz) shredded Parmesan cheese
- 1 cup (4 oz) shredded mozzarella cheese, divided
Instructions
- Heat and soften onions: In a large pot with a lid, heat the olive oil over medium heat. Add the finely diced onions and cook, stirring occasionally, until they begin to soften and turn translucent around the edges, about 5 minutes.
- Add garlic and spices: Stir in the minced garlic and crushed red pepper flakes. Cook until the garlic becomes golden and fragrant, about 1 minute. Carefully add the tomato paste and cook, stirring frequently and watching closely, until it begins to stick and caramelize on the bottom of the pot, about 1 to 2 minutes.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes, using a spoon to scrape and dislodge any caramelized bits from the bottom of the pot. Cover the pot and bring the mixture to a gentle simmer, adjusting the heat as needed. Let it simmer for 8 minutes to develop flavor.
- Cook pasta with herbs: Add the penne pasta, dried basil, and dried oregano to the simmering soup. Cover and cook until the pasta is al dente, about 10 to 12 minutes.
- Add chicken and cheeses: Stir in the cooked chicken and Parmesan cheese. Heat the soup until the chicken is warmed through and the Parmesan melts, stirring occasionally.
- Season and serve: Taste the soup and season with salt and pepper to your liking. Ladle the soup into bowls and sprinkle each serving with about ¼ cup of shredded mozzarella cheese on top. Serve immediately and enjoy the delicious gooey topping.
Notes
- This Chicken Parm Soup is essentially deconstructed chicken parmesan in a comforting bowl, featuring rich tomato broth, tender chicken, pasta, and lots of melted cheese.
- Feel free to use your favorite pasta shape suitable for soups.
- Both white or dark meat chicken work well in this recipe.
- Adjust crushed red pepper flakes to control spiciness according to your preference.
- Leftovers can be refrigerated and reheated gently on the stovetop, adding a splash of broth if it thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 448 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 75 mg
