Imagine the comforting aroma of rich tomato broth mingling with garlic and herbs wafting through your kitchen.
There’s something about Chicken Parmesan Soup that feels like a warm hug in a bowl.
This Italian-inspired delight isn’t only easy to make but also incredibly cozy and indulgent.
As chicken, pasta, and cheeses meld together, they transform into a hearty meal that feels like a culinary masterpiece.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 sharp knife
- 1 grater
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 cup uncooked pasta shells
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Cook & Prep Time
To efficiently manage your time while preparing Chicken Parmesan Soup, you can follow this timeline:
- Reading the Recipe (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work (15 minutes):
- Gather all ingredients and equipment.
- Cube the chicken breasts.
- Dice the onion and mince the garlic.
- Measure out the spices, chicken broth, and cheeses.
- Cooking (30 minutes):
- Minute 0-5: Heat olive oil in the pot and sauté the diced onion until translucent.
- Minute 5-7: Stir in the garlic, oregano, basil, and red pepper flakes, cooking until they’re fragrant.
- Minute 7-12: Add the cubed chicken, seasoning with salt and pepper, and cook until browned.
- Minute 12-15: Pour in the chicken broth and crushed tomatoes, bringing the mixture to a boil.
- Minute 15-25: Add the pasta shells and cook until they’re tender.
- Minute 25-28: Stir in the mozzarella and Parmesan cheeses, allowing them to melt.
- Minute 28-30: Adjust seasoning with additional salt and pepper as needed.
- Resting Time (5 minutes):
- Let the soup rest for 5 minutes to allow the flavors to meld.
- Serving:
- Garnish with fresh basil leaves and serve the soup hot.
This timeline guarantees that the prep and cooking activities are aligned for a smooth cooking process, with a little buffer time for reading and adjustments.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent.
Stir in the minced garlic, oregano, basil, and red pepper flakes, cooking until fragrant.
Add cubed chicken to the pot, seasoning with salt and pepper, and cook until browned.
Pour in chicken broth and crushed tomatoes, bringing the mixture to a boil.
Add the pasta shells and cook until they’re tender.
Stir in the mozzarella and Parmesan cheese, allowing them to melt.
Adjust seasoning with additional salt and pepper as needed.
Let the soup rest for 5 minutes before serving.
Garnish with fresh basil leaves and serve hot.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the rich, flavorful broth.
- Garlic Knots: Pair with garlic knots for a complementary garlicky touch that enhances the Italian flavors.
- Caesar Salad: Add a fresh Caesar salad on the side for a revitalizing contrast to the hearty soup.
- Grilled Vegetables: Offer a side of grilled vegetables for a nutritious and colorful accompaniment.
- Bruschetta: Include bruschetta for a zesty and tangy addition, balancing the creamy soup.
Storage
Store Chicken Parmesan Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in individual portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chicken Parmesan Soup, allow it to cool completely.
Then, transfer it to airtight containers. Leave some space at the top for expansion.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Chicken Parmesan Soup, gently warm it on the stove over medium-low heat.
Stir occasionally. Avoid boiling to prevent cheese separation.
Alternatively, you can microwave in intervals.
Stir in between for even heating.
Final Thoughts
Chicken Parmesan Soup is a delicious twist on the classic Italian dish. It’s perfect for a comforting meal that’s both hearty and flavorful.
With just 15 minutes of prep time and 30 minutes of cooking, you can have this delightful soup ready in under an hour.
The combination of tender chicken, rich tomato broth, and melted cheeses makes it a family favorite.
Don’t forget to garnish with fresh basil leaves for an added burst of freshness.
Adjust the seasoning and spiciness to your liking, and enjoy this soup as a satisfying main course.
For a creamy variation, consider adding heavy cream or half-and-half.
Serve hot, and enjoy the warmth and richness of Chicken Parmesan Soup.
Frequently Asked Questions
Can I Substitute the Chicken Breasts With Another Protein?
Yes, you can substitute chicken breasts with turkey breast, tofu, or shrimp. Guarantee equal poundage for balance. Adjust cooking time: turkey similar to chicken, tofu slightly less, shrimp until pink. Season for taste consistency.
How Can I Make This Soup Vegetarian?
Replace chicken with 1 pound of cubed firm tofu. Use vegetable broth instead of chicken broth. Omit Parmesan cheese or use a plant-based alternative. Confirm pasta is egg-free. Follow the same cooking instructions for a vegetarian version.
What Type of Pasta Works Best for This Recipe?
Use small pasta like ditalini or elbow macaroni for even cooking and easy eating. Measure one cup of uncooked pasta shells. Add them during step 6, ensuring they’re fully submerged to cook evenly in the broth.
Are There Any Gluten-Free Pasta Options for This Soup?
For gluten-free options, choose pasta made from rice, quinoa, or corn. Measure 1 cup of your selected gluten-free pasta. Cook as specified, ensuring it reaches tenderness. Adjust seasoning if needed. Follow remaining steps for perfect results.
How Can I Make This Soup More Kid-Friendly?
To make it more kid-friendly, reduce red pepper flakes to 1/4 teaspoon. Substitute pasta shells with gluten-free or whole wheat options. Add 1/4 cup heavy cream for creaminess. Serve with grated cheese on top.
Chicken Parmesan Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 sharp knife
- 1 Grater
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 pound boneless, skinless chicken breasts cubed
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 15 ounces crushed tomatoes
- 1 cup uncooked pasta shells
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic, oregano, basil, and red pepper flakes, cooking until fragrant.
- Add cubed chicken to the pot, seasoning with salt and pepper, and cook until browned.
- Pour in chicken broth and crushed tomatoes, bringing the mixture to a boil.
- Add the pasta shells and cook until they are tender.
- Stir in the mozzarella and Parmesan cheese, allowing them to melt.
- Adjust seasoning with additional salt and pepper as needed.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh basil leaves and serve hot.
Notes
