Description
This Easy Chicken Parm Soup combines the comforting flavors of classic chicken Parmesan into a hearty, flavorful soup. With tender shredded chicken, a savory tomato broth, tender pasta, and melted cheeses topped with crispy breadcrumbs and fresh herbs, this recipe is perfect for a cozy weeknight meal ready in just 35 minutes.
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Protein & Pasta
- 2 cups cooked, shredded chicken
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
Cheese & Toppings
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley or basil (for garnish)
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if using, cooking for another 30 seconds until fragrant.
- Add Liquids & Chicken: Pour in the crushed tomatoes and chicken broth, stirring everything together. Bring the mixture to a gentle simmer. Add the shredded chicken, salt, and black pepper. Cover the pot and let it simmer for 10 minutes to allow the flavors to meld.
- Cook Pasta: Stir in the small pasta of your choice, such as ditalini or elbow macaroni. Cook according to package instructions—typically 8 to 10 minutes—until the pasta is tender but still firm to the bite.
- Melt Cheese: Reduce the heat to low. Stir the grated Parmesan cheese into the soup until it melts smoothly and fully incorporates, enriching the broth with creamy, cheesy flavor.
- Serve & Garnish: Ladle the soup into bowls and top each serving with shredded mozzarella cheese. Allow the cheese to melt naturally or place the bowls under a broiler for a couple of minutes to create a bubbly, golden top. For added texture, sprinkle toasted panko breadcrumbs over the melted cheese, then garnish with chopped fresh parsley or basil. Serve immediately and enjoy your comforting chicken parm soup!
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- If you prefer a thicker soup, reduce the amount of chicken broth or cook the soup uncovered for a few minutes after adding pasta.
- Using freshly shredded chicken from a rotisserie bird works well and adds convenience.
- The panko breadcrumb topping is optional but adds a nice crunchy contrast to the creamy soup.
- To keep it gluten-free, substitute gluten-free pasta and breadcrumbs.
