Description
This Easy Chicken Parm Soup is a comforting Italian-American dish that combines tender shredded chicken, savory crushed tomatoes, and tender pasta in a cheesy, flavorful broth. Perfect for a hearty weeknight dinner, it offers the delicious taste of chicken parmesan in a warming soup form.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup dry small pasta (like ditalini or elbow)
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasoning and Garnish
- Salt and pepper to taste
- Fresh basil or parsley (optional, for garnish)
- Toasted bread or croutons (for serving)
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Cook for another 1 minute to release the flavors.
- Add liquids and bring to boil: Pour in the crushed tomatoes and chicken broth. Stir well and bring the mixture to a gentle boil.
- Cook pasta: Add the dry pasta to the boiling soup. Cook according to package instructions until al dente, about 8–10 minutes.
- Add chicken and cheese: Stir in the cooked shredded chicken and Parmesan cheese. Season with salt and pepper to taste.
- Simmer soup: Reduce heat and let the soup simmer for 5 more minutes to meld flavors.
- Add mozzarella and serve: Just before serving, stir in the shredded mozzarella cheese or sprinkle it on top of each bowl to melt. Garnish with fresh basil or parsley and serve hot with toasted bread or croutons.
Notes
- For extra richness, add a splash of heavy cream at the end.
- Use rotisserie chicken for a quick shortcut.
- Leftovers tend to thicken in the fridge; add a bit of broth when reheating to loosen the soup.
