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Recipe by:

Dana Ramsey

Cozy Chicken Parmesan Soup for Chilly Evenings

A soul-warming blend of chicken, rich tomatoes, and gooey cheese that captures the essence of comfort food.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb. boneless, skinless chicken breasts
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp. dried oregano
  • 1 tsp. 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

Equipment

  • Large pot

Method
 

  1. In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.
  2. 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.
  3. Pour in the crushed tomatoes and chicken broth, then sprinkle in the dried oregano, dried basil, salt, and pepper. Bring to a boil.
  4. Reduce heat and let simmer for about 20 minutes until the chicken is tender.
  5. Remove the chicken, shred it, and set aside. Stir in the uncooked pasta and cook according to package directions.
  6. Return shredded chicken to the pot, and stir to combine.
  7. Stir in the shredded mozzarella and Parmesan cheese, allowing them to melt in.
  8. Ladle the soup into bowls and garnish with freshly chopped basil. Enjoy!

Notes

Feel free to make the soup a day in advance for enhanced flavors!