Chicken Parmesan Soup (2024)

[heart_this] · Mar 31, 2014 · 38 Comments

All of the flavours of chicken parmesan in a hearty soup that is pure comfort food!

Although Spring is officially here it is rather chilly and there is even a bit of snow on the ground so I have still been craving soups! I always enjoy converting some of my favourite meals into soups and now it was time for a chicken parmesan soup! Chicken parmesan is a dish where chicken breasts are coated in parmesan and crispy breadcrumbs and it is commonly served with marinara sauce on pasta and it is covered in melted mozzarella cheese. I started the chicken parmesan soup off with a chicken broth and tomato base that I seasoned with onions, garlic, red pepper flakes, fennel and an italian seasoning blend. Up next was the chicken, which I cooked in the soup before shredding it, and the pasta which is also cooked in the soup. Of course the final ingredient was plenty of parmesan cheese which is melted right into the soup adding a ton of flavour! I served the chicken parmesan soup with some crostini covered in parmesan and it definitely hits the the spot on a chilly day!

I know what you are saying right now, that chicken parmesan is usually covered in melted cheese so feel free to top the soup with some shredded mozzarella and place it under the broiler for a quick few minutes!

Plenty of ooey, gooey, stringy melted cheese!

Chicken Parmesan Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

All of the flavours of chicken parmesan in a hearty soup that is pure comfort food!

ingredients

1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
6 cups chicken broth or chicken stock
1 pound boneless skinless chicken breasts or thighs
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon italian seasoning or oregano
6 ounces pasta (gluten free for gluten free)
1/2 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1 handful basil, chopped

directions

Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
Add the chicken broth, chicken, tomatoes, tomato paste, italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
Remove the chicken, shred and mix it back into the soup.
Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!

Slow Cooker: Optionally implement steps 1 & 2, place everything but the pasta, cheese and basil into the slow cooker and cook for 6-10 hours on low or 2-4 hours on high before shredding the chicken, adding the pasta cheese and cooking on high until the pasta is cooked al-dente, about 10 minutes
Note: If you have the time this soup will benefit from being simmered longer before adding the pasta and if you have parmesan rinds, throw them in for the long simmer!
Option: Add some extra vegetables like diced zucchini.

Nutrition Facts: Calories 373, Fat 10g (Saturated 3g, Trans 0), Cholesterol 61mg, Sodium 638mg, Carbs 38g (Fiber 3g, Sugars 9g), Protein 30g

Nutrition by:

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Reader Interactions

Comments

Anonymous says
March 31, 2014 at 11:25 am

Fantastic recipe. I'll be giving this a shot later this week.
Reply
Melanie @ Carmel Moments says
March 31, 2014 at 11:58 am

Nothing like a bowl of soup to warm the soup. This ones looks hearty and delicious!
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marla {Family Fresh Cooking} says
March 31, 2014 at 12:46 pm

Great soup for this time of year!
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Julie @ Table for Two says
March 31, 2014 at 12:54 pm

This soup is making me so hungry right now! I love the classic dish made into a soup!
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Jenny says
March 31, 2014 at 12:57 pm

My family would love this! Trying out soon 🙂
See Also
Char Siu Pork Roast Recipe True Chicken Teriyaki Recipe - Viet World Kitchen Ginger zucchini noodle egg drop soup Chicken Pan-Fried Noodles (Gai See Chow Mein)
Reply
Maria says
March 31, 2014 at 1:34 pm

Love this comforting soup!
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Aimee says
March 31, 2014 at 1:59 pm

This needs to be dinner. We still have snow here! Bring on the comfort food.
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Heather Christo says
March 31, 2014 at 2:10 pm

I love how you are always doing great plays on stuff! This soup looks so delicious!
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naomi says
March 31, 2014 at 2:28 pm

I cannot believe it's still snowing where you are! But snow or not, I would love this soup.
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Tieghan says
March 31, 2014 at 3:23 pm

Whoa!! My brothers would LOVE this! Cannot wait to make! 🙂
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fabiola@notjustbaked says
March 31, 2014 at 5:55 pm

I love the ooey gooey cheese, we would love this soup!
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Jeanette | Jeanette's Healthy Living says
March 31, 2014 at 10:09 pm

Loving all these comfort soups you've been dreaming up Kevin! I can't believe it's Spring and we just got some snow this morning. I cannot wait until it's warm!
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md says
March 31, 2014 at 10:38 pm

Can never go wrong with chicken soup, and it'll be easy to make this gluten free… Mulling over how it would turn out with the whey left from my cheese making experimenting the other day – everyone keeps telling me it makes great soup! And I happen to have a couple of parmesan rinds in my fridge waiting to be used for exactly this…
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vanillasugarblog says
March 31, 2014 at 10:51 pm

Take this and a loaf of your infamous artichoke bread and I am set!
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Unknown says
April 1, 2014 at 12:07 am

Pinning this and making it this week. Fab recipe!
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Gaby says
April 1, 2014 at 12:31 am

I need this for dinner tonight!
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See Also
How to Make Homemade Speculaas Spice Mix (and 5 Ways to Use It)
Jesse Epps says
April 1, 2014 at 3:29 am

If you use the slow cooker method. Is the chicken frozen?
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Chung-Ah | Damn Delicious says
April 1, 2014 at 7:57 am

This is pure comfort in a bowl!
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Pam says
April 1, 2014 at 3:23 pm

Mmmmm. That is my kind of soup Kevin – it looks cheesy and so delicious.
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ashley - baker by nature says
April 2, 2014 at 3:24 am

This is such a genius idea! I'd be unstoppable near a pot of this!!!
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kevin says
April 11, 2014 at 3:56 am

Jesse Epps: Fresh or frozen works.
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Anonymous says
April 21, 2014 at 5:15 am

I've made this, and it is downright scrumptious! It's not complicated and makes up fast (even if you don't have time for a long simmer). I prefer it to Closet Cooking's Lasagna Soup, which is very similar. Don't get me wrong! The Lasagna Soup is also delicious. But the chicken makes this soup much leaner and lighter, which is simply my preference — in terms of both taste and nutrition. -:)
I use a little less pasta, as well — typically around 4 oz. — because the broth is my favorite part out of all the components; too much pasta muddles the overall flavor, in my opinion. And I used 1/2 tsp. each of basil, thyme, & oregano in place of the Italian seasoning (which I didn't have on-hand). With a nice piece of homemade focaccia bread, it's absolute heaven.
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kevin says
April 23, 2014 at 4:22 pm

Anonymous: I am glad that you enjoyed it! It is very similar to the lasagna soup and I like the chicken in this one as well! Nice call on the pasta, if you have leftovers the pasta tends to soak up the broth so having extra is always good.
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CHANDRA says
May 11, 2014 at 5:23 pm

I used the chicken thighs, and simmered them covered for about an hour in the soup before shredding them and adding the pasta. What a great soup, thanks for the recipe!
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Vicki says
September 8, 2014 at 2:51 am

I've just doubled this and popped into the slow cooker (so I can freeze the leftovers… I'm a lazy cook lol) it looks amazing, I might put a tad more pasta in to keep the kids happy! Going to make a herb, olive and Parmesan bread to go with it, I'm so hungry I wigs it was finished already!
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Kate says
November 8, 2014 at 11:29 pm

Hi! I made your wonderful soup recipe for the first time today. I am freezing it, hope it turns out well. I have linked to your recipe in a blog post!
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Anonymous says
March 29, 2015 at 3:22 pm

I just made this for lunch today using leftover grilled chicken thighs. It is so darn good. My husband says this is not only a keeper but a regular repeatable! Thank you for sharing.
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Katelyn Nicole says
January 22, 2016 at 2:05 am

This soup was delicious!!! I used extra parmesan and oregano and basil instead of italian seasoning. I also used 3 cloves of roasted garlic and skipped the fresh basil.. This recipe is a keeper!!
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kevin says
January 22, 2016 at 5:17 pm

Katelyn Nicole: I'm glad you enjoyed it! I like the use of the roasted garlic!
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Annmarie C says
April 21, 2016 at 9:30 pm

Just finished making this soup..Absolutely delicious. Thanks for the recipe. Will be printing this one out to put in my keeper recipes. .
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Debbie Harris Rollins says
December 3, 2016 at 1:52 pm

Just made this for dinner last night. So easy, so quick and soooooo delicious! I think that most kitchens will have the ingredients on hand at most times, so this will be a "go to" recipe for us this winter. I like the idea of adding veggies (e.g. zucchini) to up the nutrition level and will likely do that next time. Other than that, I wouldn't change a thing about this recipe!
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Receitas Simples says
April 23, 2018 at 7:44 pm

Uallll … This recipe is incredible. I've tried it once but never did it, but with your step by step, I found it easy to do and I'm going to the kitchen today. Thanks for posting this delight. Whenever I can I'm reading recipes here and it's always a show. Kisses
Reply
Sherry says
February 10, 2020 at 3:33 pm

Just made this today. So yummy. I used some leftover marinara sauce in place of the tomatoes. And I’m going to maybe put white beans in instead of pasta since my family is not a big fan of pasta in soup. The only other thing I did was threw in some turkey pepperoni for an extra layer of flavor. It’s really good already and it hasn’t even simmered long.
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Trudi Ross says
February 16, 2020 at 11:44 pm

I have made many of your recipes before and have loved them all. Made this one today, and it did not disappoint! So much flavor with very little work. I appreciate all the notes, and options you provide in your recipes too. I’m a weight watcher lifetime member, and so many of your recipes are WW friendly already. (or they can be slightly adjusted to fit the plan). Thanks for giving me so many delicious varieties for my meal planning.
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Jenn says
November 16, 2021 at 11:10 pm

This soup was delicious. So easy to make from items in the freezer and pantry. One change I made, however, is to boil my noodles separately. Whenever I make a soup it’s usually in quantity to serve more than one meal. So if the soup has rice or noodles in it and I intend to store it, I cook them separately so the rice or pasta doesn’t get mushy, slimy, or bloated.
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Jackie says
September 15, 2022 at 8:58 pm

I made this today. Had all of it minus the noodles, basil and cheese in crockpot for about 5 hrs. then added the rest. I was surprised how quickly the macaroni cooked. We had company for dinner, and we voted it a 5 star. The more we ate the better it got and all but me took two helpings. I will make this for a family reunion in a couple of weeks. It’s definitely a keeper!! Thanks.
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