Chicken Parm Soup
This Chicken Parm Soup transforms the iconic Italian-American favorite into a hearty, spoonable delight that delivers every bit of that chicken parmesan magic in each steaming bowl. Perfect for busy weeknights or cozy weekend gatherings!
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Meat thermometer (optional)
Ingredients
Soup Base
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes optional, for heat
- 28 oz crushed tomatoes 1 can
- 4 cups chicken broth low-sodium preferred
Cheese & Garnish
- 1 cup shredded mozzarella cheese plus more for garnish
- 1/2 cup grated Parmesan cheese plus more for garnish
- 2 tablespoons fresh basil chopped
- salt and pepper to taste
- 1 cup croutons or toasted bread cubes optional, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot oil. Cook for 4-5 minutes until golden brown on all sides but not necessarily cooked through completely. Transfer chicken to a plate and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), stirring constantly for 30 seconds until fragrant.
- Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Return the chicken to the pot, along with any accumulated juices. Simmer for 15 minutes, or until the chicken is completely cooked through and tender.
- Reduce heat to low. Gradually stir in the mozzarella and Parmesan cheeses until melted and incorporated into the soup. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the hot soup into bowls. Top each serving with additional mozzarella and Parmesan cheese, fresh basil, and croutons if desired.
Notes
For a more complex flavor profile, add a Parmesan rind to the simmering broth.
Don't crowd the pan when browning the chicken. If necessary, work in batches to ensure each piece gets properly browned.
Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
For the silkiest soup texture, add the cheese gradually while stirring continuously to prevent clumping.
Nutrition
Calories: 375kcalCarbohydrates: 15gProtein: 32gFat: 21gSodium: 640mgFiber: 3g
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