Ready in: 50 minutes · Serves: 6 · Technique: Simmering · Storage: Up to 3 days in the refrigerator.Quick Answer:
Chicken Parmesan Soup is a cozy, soul-warming blend of chicken, rich tomatoes, and gooey cheese that captures the essence of comfort food.As the chill of New York City settles in, I find my kitchen becoming a sanctuary of warmth, filled with the cozy aromas of simmering comfort food. With Thanksgiving and Christmas around the corner, it's the perfect time to whip up something hearty and indulgent. Enter my Chicken Parmesan Soup, a bowl of bliss that brings together the classic Italian flavors of chicken parmesan in a soothing, soul-warming soup. With tender chicken, rich tomatoes, and a melty topping of gooey cheese, this dish has become a staple in my fall and winter repertoire.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and comforting, perfect for chilly evenings or holiday gatherings.
- Easy to make with simple ingredients, combining classic Italian flavors in a delightful soup.
- Loaded with tender chicken, rich tomatoes, and gooey cheese, making it a satisfying meal.
- Versatile and customizable; you can easily add vegetables or tweak the seasonings to suit your taste.
- Stores well, so you can enjoy delicious leftovers for days to come!
Ingredients
This Chicken Parmesan Soup is filled with hearty ingredients that come together for a wonderfully comforting dish.
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup uncooked pasta (like ditalini or small shells)
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- Fresh basil, for garnish
How to Make Chicken Parmesan Soup (Step-by-Step)
Follow these steps to create a delicious and comforting bowl of Chicken Parmesan Soup.
Step 1: Heat the Olive Oil
In a large pot over medium heat, I add the olive oil. As it begins to shimmer, I toss in the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Step 2: Sauté Garlic and Chicken
Next, I add the minced garlic for about 30 seconds until fragrant, then introduce the chicken breasts to the pot. I cook them for about 5-6 minutes, turning them until they're golden brown on the outside but not fully cooked through-they'll finish cooking in the broth.
Step 3: Add Tomatoes and Broth
Pour in the crushed tomatoes and chicken broth, then sprinkle in the dried oregano, dried basil, salt, and pepper. The mixture will bubble, creating an inviting aroma that fills my kitchen.
Step 4: Simmer
Bring the soup to a boil, then reduce the heat, letting it simmer for about 20 minutes. By this time, the chicken is tender and infused with all those scrumptious flavors.
Step 5: Cook the Pasta
I remove the chicken and set it aside to cool slightly. Stir in the uncooked pasta and let it cook according to package directions-typically around 8-10 minutes-until al dente.
Step 6: Shred the Chicken
As the pasta cooks, I shred the chicken using two forks, then return it to the pot, stirring to combine.
Step 7: Add the Cheese
To finish, I stir in the shredded mozzarella and Parmesan cheese, letting them melt into the bubbling warm soup.
Step 8: Serve
Ladle the soup into bowls, garnishing with freshly chopped basil. As I take the first bite, the rich flavors blend perfectly with the creamy, cheesy goodness, warming me from the inside out.
Common Mistakes to Avoid
- Overcooking the Chicken: Remove the chicken when it's just golden, as it will cook further in the broth.
- Not Waiting for the Cheese to Melt: Give the soup a minute after adding cheese; rushing this step can lead to uneven texture.
- Choosing the Wrong Pasta: Avoid large pasta shapes; small ones work best to hold the broth and flavors.
Tips and Tricks for Success
- Flavor Boost: For extra depth, consider adding a splash of balsamic vinegar just before serving.
- Make it Ahead: This soup stores beautifully, so feel free to make it a day in advance and let the flavors meld overnight.
- Add Vegetables: Feel free to toss in some spinach or kale for added nutrition.
Variations
- Swap out chicken for turkey or even vegetarian protein options.
- Use different types of cheese like provolone or fontina for a unique flavor.
- Incorporate seasonal vegetables like zucchini or bell peppers for added freshness.
How to Serve
- Ladle hot soup into bowls and garnish with freshly chopped basil.
- Serve with crusty bread or a side salad for a complete meal.
- Top with additional cheese just before serving for an extra cheesy finish.
Make Ahead and Storage
- Make Ahead: This soup can be made a day in advance to enhance flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop, adding a splash of broth if needed.
- Freezing: This soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
While making this Chicken Parmesan Soup, I realized how comforting it is to have a dish that combines the heartiness of chicken parmesan but in a form that is perfect for cozy evenings or busy holiday dinners. The melding of flavors and textures truly encapsulates the warmth of the season!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Recipe by:
Cozy Chicken Parmesan Soup for Chilly Evenings
Ingredients
Equipment
Method
- In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for about 30 seconds until fragrant, then add the chicken breasts. Cook them for about 5-6 minutes until golden brown on the outside.
- Pour in the crushed tomatoes and chicken broth, then sprinkle in the dried oregano, dried basil, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes until the chicken is tender.
- Remove the chicken, shred it, and set aside. Stir in the uncooked pasta and cook according to package directions.
- Return shredded chicken to the pot, and stir to combine.
- Stir in the shredded mozzarella and Parmesan cheese, allowing them to melt in.
- Ladle the soup into bowls and garnish with freshly chopped basil. Enjoy!
Notes
FAQs
1. Can I use frozen chicken for this recipe?
Yes, frozen chicken can be used. Just ensure it's fully thawed before cooking to ensure even cooking. You might need to adjust the cooking time slightly.
2. What type of pasta works best in Chicken Parmesan Soup?
Small pasta shapes like ditalini or small shells are ideal as they hold the broth and flavors well. Avoid large pasta shapes.
3. Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Let it cool, store it in an airtight container in the refrigerator, and reheat before serving for enhanced flavors.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if necessary.
5. Can I add vegetables to the soup?
Yes, adding vegetables like spinach or kale can enhance the nutrition and flavor of the soup. Just toss them in during the last few minutes of cooking.
