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Chicken Parmesan Soup Recipe

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4.4 from 6 reviews

This Chicken Parmesan Soup captures all the classic flavors of chicken parmesan in a comforting and hearty soup. Tender chicken pieces simmered in a rich marinara and chicken broth base with pasta, topped with melted mozzarella, parmesan, and crispy garlic butter breadcrumbs for a deliciously satisfying meal.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Breadcrumbs

  • 2 tablespoons butter
  • 1/2 cup panko bread crumbs (gluten-free option available)
  • 1/2 teaspoon garlic powder

Chicken Parmesan Soup

  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning or oregano
  • 8 ounces pasta (gluten-free option available)
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • Salt and pepper to taste
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon basil or parsley, chopped

Instructions

  1. Prepare the breadcrumbs: Melt the butter in a small pan over medium heat. Add the panko bread crumbs and garlic powder. Stir well and cook, stirring frequently, until the breadcrumbs turn lightly golden brown. Remove from heat and set aside.
  2. Cook the chicken and onion: Heat oil in a large saucepan over medium heat. Add the bite-sized chicken pieces and diced onion. Cook, stirring occasionally, until the chicken turns opaque and the onion softens, about 10 minutes.
  3. Add garlic and red pepper flakes: Stir in the chopped garlic and red pepper flakes if using. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
  4. Add liquids and seasonings: Pour in the chicken broth and marinara sauce. Sprinkle in the Italian seasoning or oregano. Stir in the pasta. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Simmer the soup: Let the soup gently simmer until the pasta is tender, about 10 minutes. Stir occasionally to prevent sticking.
  6. Add parmesan cheese: Stir grated parmigiano reggiano into the soup and allow it to melt fully into the broth. Season with salt and pepper to taste.
  7. Broil with mozzarella: Divide the soup evenly among oven-safe bowls. Sprinkle shredded mozzarella over the top. Place bowls under the broiler for about 2 minutes or until the cheese melts and bubbles.
  8. Garnish and serve: Remove the bowls from the oven carefully. Sprinkle the golden garlic butter breadcrumbs and chopped basil or parsley over the melted cheese. Serve immediately and enjoy!

Notes

  • You can use either chicken breasts or thighs based on preference.
  • For a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs.
  • Red pepper flakes are optional and can be adjusted for your preferred spice level.
  • Using oven-safe bowls is crucial for safely broiling the cheese topping.
  • When broiling, watch carefully to prevent burning the cheese.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://avascooking.com/chicken-parmesan-soup-recipe/