Description
This Easy Chicken Parm Soup is a comforting and hearty dish inspired by the classic chicken Parmesan flavors. Combining tender shredded chicken, aromatic herbs, savory tomatoes, and melted cheeses, this soup is perfect for a cozy meal. Topped with crunchy panko breadcrumbs and fresh parsley, it’s a delightful twist on a beloved Italian-American favorite.
Ingredients
Scale
Main Ingredients
- 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
- 2 cups cooked, shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 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 diced onion and cook for 2-3 minutes until softened. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional 30 seconds until fragrant.
- Add Liquids and Chicken: Pour in the crushed tomatoes and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer. Add the shredded chicken along with salt and black pepper. Cover the pot and let it simmer for 10 minutes to blend the flavors.
- Cook Pasta: Stir in the small pasta and continue cooking according to the package instructions, usually about 8-10 minutes, until the pasta is tender but not mushy.
- Incorporate Parmesan Cheese: Reduce the heat to low and stir in the grated Parmesan cheese. Mix until the cheese melts fully and integrates smoothly into the soup.
- Serve and Garnish: Ladle the soup into individual bowls. Top each serving with shredded mozzarella cheese and allow it to melt. For a bubbly golden topping, place bowls briefly under a broiler for a couple of minutes. Optionally, sprinkle toasted panko breadcrumbs for extra crunch and garnish with chopped fresh parsley or basil before serving. Enjoy your warm, cheesy chicken parm soup!
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken to save time.
- For a spicier kick, increase red pepper flakes to taste.
- Small pasta shapes like ditalini, elbow macaroni, or orzo work best for this soup.
- If broiling the soup, ensure bowls are oven-safe to avoid cracking.
- Panko breadcrumbs add a nice crunchy texture but can be omitted for a gluten-free version.
- This soup can be prepared a day ahead and reheated gently on the stovetop.
