Description
Chicken Parmesan Soup is a comforting and flavorful dish that combines tender baked chicken, aromatic herbs, fire-roasted tomatoes, and pasta in a rich chicken broth. Topped with crispy mozzarella croutons, freshly grated parmesan, and basil, this soup offers all the savory joy of classic chicken parmesan in a warm, hearty bowl perfect for any season.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 tablespoon olive oil
Soup Base
- 6 cups Swanson Chicken Broth
- 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
- 8 ounces pasta (rotini or farfalle recommended)
- ½ cup finely grated parmesan cheese (plus more for topping)
Toppings
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- 2 to 3 ounces sliced mozzarella cheese
- ½ cup fresh basil leaves
- Olive oil for drizzling bread cubes
Instructions
- Bake the Chicken: Preheat the oven to 400°F (204°C). Place the chicken breasts on a baking sheet and season with ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil. Drizzle or spray with olive oil. Bake for 20 minutes, or until the chicken reaches an internal temperature of about 160°F (71°C). Allow chicken to cool, then cut into cubes.
- Prepare Mozzarella Croutons: On a separate baking sheet, spread the bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove from oven and top each bread cube with a slice of mozzarella cheese. Return to oven for 2 to 3 minutes until the cheese is melted. (You can prepare toasted bread in advance and reheat it topped with mozzarella.)
- Cook Aromatics: Heat a large stock pot over medium heat and add olive oil. Add diced onion, minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried basil. Sauté, stirring frequently, until onions are softened and translucent, about 5 to 6 minutes. Stir in tomato paste and cook for an additional 5 minutes to deepen flavor.
- Simmer Soup: Add the cubed chicken, diced fire roasted tomatoes with their juices, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low for a gentle simmer. Add the pasta and cook for 8 to 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish Soup: Stir in grated parmesan cheese until melted and combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top each serving with one or two mozzarella croutons. Garnish with extra parmesan cheese and fresh basil leaves. Serve immediately for best texture and flavor.
Notes
- This soup is packed with the rich, savory flavors of classic chicken parmesan transformed into a hearty soup format.
- Fire roasted tomatoes add a smoky depth but can be substituted with regular diced tomatoes if unavailable.
- Using fresh basil and freshly grated parmesan enhances the overall freshness and flavor.
- Mozzarella croutons add a delightful melty, crispy texture — you can prepare the bread cubes ahead and just add mozzarella and reheat when ready to serve.
- Adjust pasta cooking time depending on the type you use to avoid overcooking.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
