Description
This comforting Chicken Parm Soup brings all the flavors of classic chicken parmesan into a warm, hearty bowl. Featuring tender chunks of chicken, a rich tomato broth, pasta, and generous amounts of melted mozzarella and Parmesan, this soup is perfect for cozy dinners or meal prep. It’s simple to make on the stovetop and delivers a satisfying, cheesy, and flavorful experience without the fuss of frying or baking.
Ingredients
Scale
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
Pasta & Seasonings
- 4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup
- ½ teaspoon dried basil
- ¼ heaping teaspoon dried oregano
Chicken & Cheese
- 2 cups cooked chicken, diced or shredded (white or dark meat)
- ½ cup (2oz) shredded Parmesan cheese
- 1 cup (4oz) shredded mozzarella cheese, divided
To Taste
- Salt and pepper
Instructions
- Heat the olive oil and soften onions: In a large pot with a lid, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook until translucent and softened at the edges, approximately 5 minutes.
- Add garlic, red pepper flakes, and tomato paste: Stir in the minced garlic and ¼ teaspoon crushed red pepper flakes, cooking until the garlic turns golden and fragrant, about 1 minute. Then add 2 tablespoons tomato paste, cooking and stirring continuously until it begins to caramelize and stick slightly to the bottom of the pot, about 1 to 2 minutes.
- Add liquids and simmer: Pour in 4 cups chicken broth and 2 cans crushed tomatoes, scraping the bottom of the pot to dislodge any browned bits. Cover and bring the mixture to a simmer, adjust heat accordingly, and let simmer for 8 minutes to develop flavor.
- Cook pasta with herbs: Add 4 ounces penne pasta, ½ teaspoon dried basil, and ¼ teaspoon dried oregano to the simmering soup. Cover and cook for 10 to 12 minutes until the pasta is al dente.
- Incorporate chicken and cheeses: Stir in 2 cups cooked diced or shredded chicken and ½ cup shredded Parmesan cheese. Heat through until the chicken is warmed and Parmesan is melted evenly into the soup.
- Season and serve: Add salt and pepper to taste. Ladle the soup into bowls and top each serving with ¼ cup shredded mozzarella cheese, allowing it to melt slightly before serving. Enjoy your comforting Chicken Parm Soup!
Notes
- This Chicken Parm Soup is essentially a deconstructed chicken parmesan with all the rich tomato flavor and cheesy goodness in soup form.
- Use white or dark meat chicken depending on preference; pre-cooked rotisserie works well for convenience.
- Feel free to swap penne for your favorite soup-compatible pasta shape.
- Adjust red pepper flakes to your desired spice level or omit for mild flavor.
- Leftovers reheat well and can be stored covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 448 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
