Chicken Parmesan Soup
User Reviews
5
Chicken Parmesan Soup
Description
Chicken Parmesan Soup features boneless, skinless chicken breasts seasoned with salt, pepper, garlic powder, and dried basil, then baked and cubed before being added to the soup. The broth is built on a base of chicken broth and olive oil sautéed with diced sweet onion and minced garlic, seasoned with salt, pepper, and dried basil. Tomato paste and fire roasted diced tomatoes deepen the flavor and add richness to the soup. Cooked pasta such as rotini or farfalle provides a hearty element, and grated Parmesan cheese adds a creamy, tangy layer to the broth.
A unique aspect of this soup is the mozzarella croutons, made by lightly toasting bread cubes, topping them with slices of mozzarella cheese, and melting the cheese under the oven's heat. These provide a melty, crisp topping that complements the tender chicken and savory broth. The soup can be served garnished with fresh basil leaves to brighten the flavors.
This soup works well as a main dish for lunch or dinner due to its mix of protein, pasta, and cheese. Portions with the mozzarella croutons make for a satisfying combination of textures and flavors that go beyond standard chicken soups.
Ingredients
chicken
- 2 chicken breast about 8 ounces total, boneless, skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon basil dried
soup
- 6 cups chicken broth Swanson brand
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 3 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon basil dried
- 2 tablespoons tomato paste
- 1 fire roasted tomatoes 14 ounce can, diced
- 8 ounces pasta like rotini or farfalle
- ½ cup Parmesan Cheese plus more for topping, finely grated
- ½ cup basil leaves for topping, fresh
mozzarella croutons
- 1 to 2 cups bread cubes 1 to 2 inches in size
- 2 to 3 ounces, sliced mozzarella cheese
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!
User Reviews
Overall Rating
5
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