Description
This Easy Chicken Parm Soup is a comforting and flavorful dish inspired by classic chicken Parmesan flavors. Made with tender shredded chicken, savory herbs, crushed tomatoes, and tender pasta, it’s topped with melted mozzarella, Parmesan cheese, and a crunchy panko breadcrumb garnish. Perfect as a hearty meal that’s quick and simple to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- 1/4 cup chopped fresh parsley or basil
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened and translucent. Stir in minced garlic, dried oregano, dried basil, and optional red pepper flakes. Cook for an additional 30 seconds until fragrant to develop the flavor base of the soup.
- Add Liquids and Chicken: Pour in the crushed tomatoes and chicken broth, stirring well to combine all the ingredients. Bring the mixture to a simmer, then add the shredded cooked chicken along with salt and black pepper. Cover the pot and let it simmer gently for 10 minutes to meld flavors and heat the chicken through.
- Cook the Pasta: Stir in the small pasta to the simmering soup. Continue cooking according to the pasta package instructions, generally about 8-10 minutes, until the pasta is tender but still slightly firm to the bite, ensuring the pasta absorbs some of the soup’s flavor.
- Incorporate Parmesan Cheese: Reduce the heat to low and stir in the grated Parmesan cheese into the soup until it melts fully and is evenly incorporated, adding richness and depth to the broth.
- Serve with Toppings: Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese and allow it to melt naturally, or for a bubbly finish, place bowls briefly under a broiler for a couple of minutes. Sprinkle with toasted panko breadcrumbs for a crunchy texture and garnish with freshly chopped parsley or basil before serving. Enjoy your warm and cheesy chicken parm inspired soup!
Notes
- Using pre-cooked shredded chicken saves time; rotisserie chicken works well.
- For a spicier soup, increase the amount of red pepper flakes.
- Broiling the soup with mozzarella is optional but adds a delicious cheesy crust.
- The breadcrumb topping is optional but adds a nice crunch contrast.
- Fresh herbs like basil can be used instead of dried for a brighter flavor.
