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This Chicken Parmesan Soup is my answer to cold weather cravings. It delivers all the comfort and richness of classic chicken parmesan in one simple soup pot. When life feels busy or I want to impress my kids with a weeknight dinner, this recipe never fails to satisfy requests for something cozy, cheesy, and hearty.
The very first time I made this Chicken Parmesan Soup it was a spontaneous meal on a blustery weekend and everyone kept asking for second helpings. Now it is in our regular winter dinner rotation and my kids love helping sprinkle on the extra cheese.
Ingredients
- Cooked chicken: Tender protein that soaks up all the flavors Use rotisserie or cook breasts at home for a juicier soup
- Olive oil: The base fat for sautéing Choose extra virgin for deeper flavor
- Chicken broth: Adds savory layers and richness Look for low sodium for more control over salt
- Pasta sauce: Brings body and sweetness Use your favorite jarred brand or homemade for a personal touch
- Yellow onion: Creates the foundational savory flavor Choose firm brightly colored onions with no soft spots
- Minced garlic: Infuses earthiness and aroma Always use fresh garlic cloves for the best results
- Crushed tomatoes: Enhances the soup with acidity and depth Choose San Marzano style for richer tomato flavor
- Mozzarella cheese: Melts into the soup for creamy texture Use low moisture shredded for smooth melting
- Parmesan cheese: Adds salty depth Buy a block and grate it yourself for maximum flavor
- Italian seasoning: Blends herbs like oregano and basil for classic Italian notes Use a fresher dried blend if you can
- Garlic powder and onion powder: Boost the underlying umami and savoriness Fresh is best but these add time-saving convenience
- Black pepper: Brings just enough heat to brighten the soup Use freshly cracked for extra punch
- Penne pasta: Holds the sauce well and makes each spoonful hearty Choose bronze-cut pasta if available for extra sauce cling
Step-by-Step Instructions
- Sauté the Aromatics:
- Warm olive oil over medium-high heat in a large soup pot Add diced yellow onion and cook slowly for 3 to 5 minutes Stir often until the onions become soft and translucent which creates a deep savory background
- Build the Base:
- Add minced garlic to the onions Cook for 30 to 60 seconds until just fragrant but not browned This quick step keeps the garlic sweet instead of bitter
- Simmer the Tomato Broth:
- Pour in your chosen pasta sauce plus crushed tomatoes and chicken broth Stir together and bring to a gentle simmer This melds all the flavors and creates a cohesive soup base
- Cook the Pasta and Chicken:
- Once the base is simmering add cooked chicken pieces and dry penne pasta Stir to combine and let the soup return to a boil Cook the pasta according to package directions until just al dente This step infuses every bite with rich broth and chicken flavor
- Season the Soup:
- Sprinkle in Italian seasoning onion powder garlic powder and black pepper Taste as you go so you can balance the herbs and seasonings to your preference
- Add the Cheeses:
- Once the pasta reaches al dente lower the heat and stir in shredded mozzarella and freshly grated parmesan cheese Mix until smooth and melty This enriches the soup with a creamy finish
- Serve and Enjoy:
- Ladle into bowls immediately while hot Top with extra parmesan or fresh herbs if you like Comfort in a bowl is ready to enjoy
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A big wedge of parmesan is my favorite part of this recipe The nutty salty cheese melts into the soup and never fails to remind me of family gatherings growing up Cheesy strings are always the first thing my kids look for with every spoonful
Storage Tips
Keep leftovers in an airtight container in your refrigerator for up to four days If you plan to freeze the soup leave out the pasta and add cooked noodles after reheating so they do not get mushy Frozen portions store well for about three months and should be thawed overnight in the fridge before reheating on the stove
Ingredient Substitutions
You can substitute rotisserie chicken with any pre-cooked meat from chicken breasts to thighs For a vegetarian version swap the chicken broth for vegetable broth and use white beans or chickpeas instead of chicken Gluten-free pasta or small shells can stand in for the penne without losing texture
Serving Suggestions
Top your bowl with a sprinkle of extra parmesan chopped parsley or freshly torn basil Crusty bread or a garlic baguette makes the perfect side for sopping up the flavorful broth For extra richness swirl in a splash of cream or finish with a drizzle of quality olive oil
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Cultural Context
Chicken parmesan started as a fusion between Italian and American cuisines and has been a favorite comfort food for generations This soup brings all the classic flavors into a one pot meal suited for busy modern households My family made this a Sunday tradition stretching one roasted chicken into a big batch of soul warming soup
Commonly Asked Questions
- → Can I substitute chicken breasts for rotisserie chicken?
Yes, simply cook the chicken breasts in the soup base until cooked through, then dice or shred before serving.
- → Is it possible to make this in a slow cooker?
Absolutely. Combine all components except cheese and pasta; add them toward the end to ensure the best texture.
- → What kind of pasta works best?
Penne is recommended, but any pasta shape can be used. Choose your favorite for a personalized touch.
- → How do I prevent soggy noodles in leftovers?
Cook the pasta separately and add just before serving, especially if prepping ahead or planning for leftovers.
- → Can the soup be frozen?
Yes, freeze without the pasta for up to three months. Add freshly cooked pasta when reheating for best results.