Chicken Parmesan Soup

Chicken Parmesan Soup
Although Spring is officially here it is rather chilly and there is even a bit of snow on the ground so I have still been craving soups! I always enjoy converting some of my favourite meals into soups and now it was time for a chicken parmesan soup! Chicken parmesan is a dish where chicken breasts are coated in parmesan and crispy breadcrumbs and it is commonly served with marinara sauce on pasta and it is covered in melted mozzarella cheese. I started the chicken parmesan soup off with a chicken broth and tomato base that I seasoned with onions, garlic, red pepper flakes, fennel and an Italian seasoning blend. Up next was the chicken, which I cooked in the soup before shredding it, and the pasta which is also cooked in the soup. Of course the final ingredient was plenty of parmesan cheese which is melted right into the soup adding a ton of flavour! I served the chicken parmesan soup with some crostini covered in parmesan and it definitely hits the the spot on a chilly day!

Chicken Parmesan Soup
I know what you are saying right now, that chicken parmesan is usually covered in melted cheese so feel free to top the soup with some shredded mozzarella and place it under the broiler for a quick few minutes!

Chicken Parmesan Soup
Plenty of ooey, gooey, stringy melted cheese!

Chicken Parmesan Soup
Chicken Parmesan Soup

Chicken Parmesan Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

All of the flavours of chicken parmesan in a hearty soup that is pure comfort food!

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 6 cups chicken broth or chicken stock
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning or oregano
  • 6 ounces pasta (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1 handful basil, chopped
  1. Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
  3. Add the chicken broth, chicken, tomatoes, tomato paste, Italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
  4. Remove the chicken, shred and mix it back into the soup.
  5. Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!

Slow Cooker: Optionally implement steps 1 & 2, place everything but the pasta, cheese and basil into the slow cooker and cook for 6-10 hours on low or 2-4 hours on high before shredding the chicken, adding the pasta cheese and cooking on high until the pasta is cooked al-dente, about 10 minutes
Note: If you have the time this soup will benefit from being simmered longer before adding the pasta and if you have parmesan rinds, throw them in for the long simmer!
Option: Add some extra vegetables like diced zucchini.
Nutrition Facts: Calories 373, Fat 10g (Saturated 3g, Trans 0), Cholesterol 61mg, Sodium 638mg, Carbs 38g (Fiber 3g, Sugars 9g), Protein 30g
Nutrition by: Nutritional facts powered by Edamam

26 comments: said...

Fantastic recipe. I'll be giving this a shot later this week.

Melanie @ Carmel Moments said...

Nothing like a bowl of soup to warm the soup. This ones looks hearty and delicious!

marla {Family Fresh Cooking} said...

Great soup for this time of year!

Julie @ Table for Two said...

This soup is making me so hungry right now! I love the classic dish made into a soup!

Jenny said...

My family would love this! Trying out soon :)

Maria said...

Love this comforting soup!

Aimee said...

This needs to be dinner. We still have snow here! Bring on the comfort food.

Heather Christo said...

I love how you are always doing great plays on stuff! This soup looks so delicious!

naomi said...

I cannot believe it's still snowing where you are! But snow or not, I would love this soup.

Tieghan said...

Whoa!! My brothers would LOVE this! Cannot wait to make! :)

fabiola@notjustbaked said...

I love the ooey gooey cheese, we would love this soup!

Jeanette | Jeanette's Healthy Living said...

Loving all these comfort soups you've been dreaming up Kevin! I can't believe it's Spring and we just got some snow this morning. I cannot wait until it's warm!

md said...

Can never go wrong with chicken soup, and it'll be easy to make this gluten free... Mulling over how it would turn out with the whey left from my cheese making experimenting the other day - everyone keeps telling me it makes great soup! And I happen to have a couple of parmesan rinds in my fridge waiting to be used for exactly this...

vanillasugarblog said...

Take this and a loaf of your infamous artichoke bread and I am set!

Unknown said...

Pinning this and making it this week. Fab recipe!

Gaby said...

I need this for dinner tonight!

Jesse Epps said...

If you use the slow cooker method. Is the chicken frozen?

Chung-Ah | Damn Delicious said...

This is pure comfort in a bowl!

Pam said...

Mmmmm. That is my kind of soup Kevin - it looks cheesy and so delicious.

ashley - baker by nature said...

This is such a genius idea! I'd be unstoppable near a pot of this!!!

Kevin Lynch said...

Jesse Epps: Fresh or frozen works.

Anonymous said...

I've made this, and it is downright scrumptious! It's not complicated and makes up fast (even if you don't have time for a long simmer). I prefer it to Closet Cooking's Lasagna Soup, which is very similar. Don't get me wrong! The Lasagna Soup is also delicious. But the chicken makes this soup much leaner and lighter, which is simply my preference -- in terms of both taste and nutrition. -:)

I use a little less pasta, as well -- typically around 4 oz. -- because the broth is my favorite part out of all the components; too much pasta muddles the overall flavor, in my opinion. And I used 1/2 tsp. each of basil, thyme, & oregano in place of the Italian seasoning (which I didn't have on-hand). With a nice piece of homemade focaccia bread, it's absolute heaven.

Kevin Lynch said...

Anonymous: I am glad that you enjoyed it! It is very similar to the lasagna soup and I like the chicken in this one as well! Nice call on the pasta, if you have leftovers the pasta tends to soak up the broth so having extra is always good.

CHANDRA said...

I used the chicken thighs, and simmered them covered for about an hour in the soup before shredding them and adding the pasta. What a great soup, thanks for the recipe!

Vicki said...

I've just doubled this and popped into the slow cooker (so I can freeze the leftovers... I'm a lazy cook lol) it looks amazing, I might put a tad more pasta in to keep the kids happy! Going to make a herb, olive and Parmesan bread to go with it, I'm so hungry I wigs it was finished already!

Anonymous said...

I just made this for lunch today using leftover grilled chicken thighs. It is so darn good. My husband says this is not only a keeper but a regular repeatable! Thank you for sharing.

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