Description
This Chicken Parmesan Soup is a comforting and flavorful dish combining juicy baked chicken, savory broth, fire roasted tomatoes, tender pasta, and cheesy mozzarella croutons. Perfect for a hearty meal, this soup offers the classic flavors of chicken parmesan in a warm and satisfying bowl.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
Soup Base
- 6 cups Swanson Chicken Broth
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 14-ounce can diced fire roasted tomatoes
Pasta and Cheese
- 8 ounces pasta (like rotini or farfalle)
- ½ cup finely grated parmesan cheese, plus more for topping
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- 2 to 3 ounces sliced mozzarella cheese
- ½ cup fresh basil leaves, for topping
Instructions
- Bake the Chicken: Preheat the oven to 400 degrees F. Place chicken breasts on a baking sheet and sprinkle with salt, pepper, garlic powder, and dried basil. Drizzle or spray with olive oil. Bake for 20 minutes or until the internal temperature reaches about 160 degrees F. Let cool then cut into cubes.
- Make Mozzarella Croutons: On another baking sheet, arrange bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove from oven, top each bread cube with a slice of mozzarella cheese, and return to the oven for 2 to 3 minutes until the cheese is melted and bubbly. Alternatively, toast bread cubes ahead and reheat with mozzarella before serving.
- Sauté Aromatics: Heat a large stock pot over medium heat and add olive oil. Stir in diced onions, minced garlic, salt, pepper, and dried basil. Cook, stirring frequently, until onions soften, about 5 to 6 minutes. Add tomato paste and cook an additional 5 minutes, stirring occasionally.
- Add Chicken and Broth: Stir in cubed chicken, diced fire roasted tomatoes, and chicken broth. Bring the mixture to a boil, then reduce to a simmer.
- Cook Pasta: Add your choice of pasta and cook for 8 to 10 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Finish Soup: Stir in grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls and top with one or two mozzarella croutons per serving. Garnish with extra parmesan cheese and fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- This chicken parmesan soup is incredibly flavorful and easy to prepare, blending classic chicken parmesan ingredients into a comforting bowl.
- Using fire roasted tomatoes adds a smoky depth to the soup that’s wonderfully balanced by fresh basil and parmesan.
- The mozzarella croutons add a delightful cheesy crunch and can be prepared ahead for convenience.
- You can substitute any short pasta you prefer, such as rotini, farfalle, or penne.
- Make sure to monitor the pasta cooking time to avoid overcooking, which can cause the soup to become mushy.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
