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Chicken Parmesan Soup
4.9 from 33 votes

Chicken Parmesan Soup

Chicken Parmesan Soup AKA what happens when your chicken parm wants to go for a little swim! Feel free to cook up the chicken from scratch via the recipe card or you can even take a shortcut with a few cups of shredded rotisserie chicken.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 287 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 lbs chicken breast or thighs, boneless, skinless
  • ¼ tsp salt plus extra to taste
  • ¼ tsp black pepper plus extra to taste, freshly ground
  • 2 TBSP olive oil
  • 1 onion large, yellow, diced
  • 3 celery large stalks, diced
  • 4 cloves garlic fresh, smashed and minced
  • 2 TBSP tomato paste
  • 1 tsp parsley dried
  • 1-2 tsp Italian seasoning blend Mrs. Dash is my favorite
  • ½ tsp oregano dried
  • 3 cups chicken broth
  • 28 oz crushed tomatoes grab fire roasted for extra flavor!, canned
  • 1 Parmesan Cheese optional but fantastic for a richer broth, rind
  • basil to taste, chopped, fresh
  • ½ cup Parmesan Cheese freshly grated
CARB OPTIONS - choose your favorite or a combination!
  • pasta any shape, cooked
  • croutons homemade
  • garlic bread cheesy

Instructions

    Cup of Yum
  1. Place chicken breasts between two sheets of plastic or parchment paper on a cutting board. Firmly pound chicken with the smooth side of a mallet to a thickness of 1/2-inch. This is totally optional, but will help it cook evenly, and a bit quicker. You can even use leftover cooked chicken or rotisserie chicken for this recipe if you'd like.
  2. Season both sides of chicken with salt and freshly ground black pepper.
  3. Next heat a 6 QT dutch oven (or a large stainless pot with a lid) to medium high heat with 1 TBSP olive oil, then add the chicken.
  4. Cook for about 5 minutes until golden and seared then flip and cook on the other side.
  5. Once fully cooked, remove chicken with tongs and allow to rest for a few minutes with a sheet of foil placed over it.
  6. Add additional TBSP oil to the pot and add onions and celery. Cook for 5 minutes until tender then add fresh minced garlic. Cook an additional minute or until fragrant.
  7. Stir in tomato paste, parsley, oregano, and Italian seasoning. Sauté the paste and spices for an additional minute or two to help their flavors develop further.
  8. Next add crushed tomatoes and chicken broth and mix well to deglaze the pan.
  9. Add a parmesan cheese rind to the pot. The parm rind is optional but adds fantastic flavor to the soup.
  10. Cover and simmer for 15 minutes to further soften the veggies and meld the flavors.
  11. Chop the rested chicken or shred if desired. Return to pot and cook for an additional 5 minutes until chicken is warmed through. If using rotisserie chicken instead you'll add it during this step. If you added the parmesan rind, remove during this step as well.
  12. Lastly stir in fresh basil and grated parmesan cheese. Add any additional salt, pepper, or spices to taste. Crushed red pepper flakes also make a tasty addition if you'd like. If adding cooked pasta, stir it in here.
  13. Divide into bowls and enjoy! Top with any additional parmesan cheese your heart desires and add some crispy homemade croutons (I'll add the recipe for mine in the post) or cheesy garlic bread on top for a french onion soup vibe. Delicious!

Notes

  • *I have quite the love affair with my salt-free Mrs. Dash Italian Seasoning Blend and highly suggest picking some up for soups, pasta dishes, and dressings too. It's the most flavorful one I've found over the years.
  • Nutrition facts below are an estimate for the soup provided by an online nutrition calculator and have been calculated before optional toppings and extras. Adjust as needed based on carbs and extras added and enjoy!

Nutrition Information

Calories 287kcal (14%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Trans Fat 0.04g (2%) Cholesterol 99mg (33%) Sodium 929mg (39%) Potassium 1097mg (23%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 433IU (9%) Vitamin C 19mg (21%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.04g 2%
Cholesterol 99mg 33%
Sodium 929mg 39%
Potassium 1097mg 23%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 433IU 9%
Vitamin C 19mg 21%
Calcium 81mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.