Chicken Parm Soup

Name: Chicken Parm Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ½ large onion; 3 cloves garlic; 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; 4 ounces (about 1 ⅓ cup) penne; ½ teaspoon dried basil; ¼ heaping teaspoon dried oregano; 2 cups cooked chicken; ½ cup (2oz) shredded Parmesan; 1 cup (4oz) shredded mozzarella; salt and pepper to taste

User Reviews

4.9

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
448 kcal
Course
Dinner
Cuisine
Italian, American

Chicken Parm Soup

Jack Kelley

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This easy Chicken Parm Soup is basically deconstructed chicken parmesan in a bowl. Big chunks of chicken in a rich tomato soup with the pasta of your choice and p-l-e-n-t-y of gooey mozzarella and parmesan.

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Ingredients

Servings

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 *
4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup
½ teaspoon dried basil
¼ heaping teaspoon dried oregano
2 cups cooked chicken diced or shredded, white or dark meat is fine*
½ cup (2oz) shredded Parmesan
1 cup (4oz) shredded mozzarella divided
salt and pepper to taste

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Instructions

In a large pot with a lid, heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.
Add garlic and red pepper flakes and cook until garlic begins to turn golden and fragrant, about 1 minute. Stir in tomato paste and cook, watching closely, until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.
Stir in chicken broth and crushed tomatoes, scraping the bottom of the pot as you go making sure to dislodge any cooked-on bits.
Cover and bring to a simmer, adjusting heat as necessary. Simmer for 8 minutes. Add pasta, basil, and oregano, and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in cooked chicken and parmesan and heat until chicken is warmed through and parmesan is melted.
Add salt and pepper to taste.
Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese. Serve and enjoy!

Notes

*You can use canned diced tomatoes if you don't mind a chunkier soup. To use canned whole tomatoes, lightly puree them with an immersion blender or chop them by hand before using.
*If you don't have cooked chicken: chop 2 medium raw chicken breasts, about 1 pound. Sprinkle with salt and pepper and lightly brown them in the olive oil before adding the onions and continuing with the rest of the recipe. No need to completely cook the chicken all the way through as it will finish cooking with the rest of the ingredients.