Chicken Parm Soup
User Reviews
4.9
Chicken Parm Soup
Description
Chicken Parm Soup combines sautéed onions and garlic with tomato paste, chicken broth, and crushed tomatoes to create a flavorful, slightly spicy tomato base. Red pepper flakes add gentle heat while dried basil and oregano contribute herbaceous notes. Penne pasta cooks directly in the broth until al dente, absorbing the tomato flavor. Cooked diced or shredded chicken is stirred in near the end to warm through. Shredded Parmesan cheese melts into the soup, enriching the broth with savory sharpness.
The soup is served hot with an additional topping of shredded mozzarella cheese that melts atop each bowl, providing creamy texture and a mild dairy sweetness evocative of melted cheese in classic chicken Parmesan dishes. This soup balances the freshness of tomato with savory cheese and tender cubes of chicken and pasta.
This dish works as a filling main meal, especially on cooler days or when craving Italian flavors in a comforting soup format. It can be paired with a green salad or crusty bread for a complete meal.
To use raw chicken, brown it before adding onions and continue cooking with the rest of the soup, ensuring the chicken finishes cooking in the broth. Canned diced tomatoes can be substituted for crushed for a chunkier texture. Adjust seasonings to taste.
Ingredients
- 1 tablespoon olive oil
- ½ onion finely diced, large
- 3 cloves garlic minced or pressed
- ¼ teaspoon red pepper flakes crushed
- 2 tablespoons tomato paste 33g
- 4 cups chicken broth 2 14.5-ounce cans
- 2 crushed tomatoes 14-ounce can
- 4 ounces penne pasta or favorite pasta for soup, about 1 ⅓ cup
- ½ teaspoon basil dried
- ¼ heaping teaspoon oregano dried
- 2 cups chicken diced or shredded, white or dark meat is fine, cooked
- ½ cup Parmesan Cheese shredded, 2 oz
- 1 cup mozzarella cheese divided, 4oz, shredded
- salt to taste
- black pepper to taste
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 may use canned diced tomatoes for a chunkier soup texture instead of crushed tomatoes.
- If raw chicken is used, brown it before cooking onions to help finish cooking through during simmering.
- Adjust red pepper flakes and herbs according to preferred spice and herb intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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