Chicken Parm Soup
This hearty Chicken Parm Soup combines all the flavors of classic chicken parmesan into a comforting bowl of soup. It's rich, cheesy, and filled with tender chicken, making it a perfect dish for a cozy evening.
Equipment
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups chicken broth For a richer flavor, use homemade chicken broth.
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- to taste salt
- to taste pepper
- 1 cup small pasta (such as ditalini or macaroni) Cook according to package instructions.
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- for garnish fresh basil leaves (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chicken pieces to the pot and cook until browned, about 5-7 minutes.
- Pour in the chicken broth and the can of diced tomatoes. Stir in the oregano, basil, red pepper flakes (if using), and season with salt and pepper. Bring the mixture to a simmer.
- Once simmering, add the pasta to the pot and cook according to the package instructions until al dente, usually about 8-10 minutes.
- When the pasta is cooked, reduce the heat to low. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and well combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves if desired.
Notes
For a richer flavor, you can use homemade chicken broth.
Feel free to add vegetables like spinach or bell peppers for extra nutrition.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.