Chicken Parmesan Soup

Name: Chicken Parmesan Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 people
Ingredients: 2 boneless, skinless chicken breasts; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; ½ teaspoon dried basil; 6 cups Swanson Chicken Broth; 1 tablespoon olive oil; 1 sweet onion; 3 garlic cloves; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon dried basil; 2 tablespoons tomato paste; 1 14 ounce can diced fire roasted tomatoes; 8 ounces pasta; ½ cup finely grated Parmesan cheese; ½ cup fresh basil leaves; 1 to 2 cups bread cubes; 2 to 3 ounces

User Reviews

5.0

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 people
Course
Soup
Cuisine
American

Chicken Parmesan Soup

Kian Mendoza

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This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

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Ingredients

Servings

chicken

2 boneless, skinless chicken breasts , (about 8 ounces total)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon dried basil

soup

6 cups Swanson Chicken Broth
1 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
2 tablespoons tomato paste
1 14 ounce can diced fire roasted tomatoes
8 ounces pasta, like rotini or farfalle
½ cup finely grated Parmesan cheese, plus more for topping
½ cup fresh basil leaves, for topping

mozzarella croutons

1 to 2 cups bread cubes, 1 to 2 inches in size
2 to 3 ounces, sliced mozzarella cheese

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Instructions

Preheat the oven to 400 degrees F. Place the chicken on a baking sheet and sprinkle it with the salt, pepper, garlic powder and basil. Drizzle (or spray) with olive oil. Bake for 20 minutes, or until the chicken is cooked through (internal temperature should be about 160 degrees F). Once cool, cut the chicken into cubes.
While the oven is on, you can begin to make the mozzarella croutons too. Place the bread cubes on a baking sheet and drizzle with olive oil. Bake them for 8 to 10 minutes, or until slightly golden. Remove the baking sheet and cover the cubes in a slice of mozzarella. Return the sheet to the oven for 2 to 3 minutes, until the mozzarella is melty. (Note: you can toast the bread ahead of time and just reheat, topped with the mozzarella! )
Heat a large stock pot over medium heat and add the olive oil. Stir in the onion, garlic, salt, pepper and basil. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Stir in the tomato paste and cook for 5 more minutes.
Add in the chicken, diced tomatoes and Swanson Chicken Broth. Bring the soup to a boil. Reduce it to a simmer and add the pasta. Cook for 8 to 10 minutes (or slightly longer, depending on your cut of pasta), stirring occasionally. Stir in the parmesan cheese. Taste and season with more salt and pepper if needed.
Ladle the soup into bowls and top with a mozzarella crouton (or two!). Sprinkle on some extra parmesan cheese and a few basil leaves. Serve immediately!