Chicken Parmesan Soup Bowl (Printable Version)
# What You'll Need:
→ Soup Base
01 -
2 tablespoons olive oil
02 -
1 yellow onion, diced
03 -
3 cloves garlic, minced
04 -
800 grams crushed tomatoes
05 -
700 millilitres chicken broth
06 -
470 millilitres pasta sauce
→ Proteins & Pasta
07 -
400 grams cooked chicken, shredded
08 -
180 grams penne pasta
→ Cheese & Seasonings
09 -
120 grams mozzarella cheese, shredded
10 -
60 grams parmesan cheese, grated
11 -
2 teaspoons Italian seasoning
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
0.5 teaspoon black pepper
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 3 to 5 minutes until softened. Stir in minced garlic and cook for 30 to 60 seconds until fragrant.
02 -
Pour in pasta sauce, crushed tomatoes, and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
03 -
Add penne pasta and shredded cooked chicken to the pot. Stir well and cook according to pasta package instructions until just al dente.
04 -
Add Italian seasoning, onion powder, garlic powder, and black pepper. Taste and adjust seasoning as needed.
05 -
Reduce heat to low. Stir in mozzarella and parmesan cheese until melted and the soup is creamy and well combined.
06 -
Ladle soup into bowls and serve hot. Garnish with fresh basil or parsley if desired.
# Helpful Notes:
01 -
For best results, use rotisserie chicken for added flavor and ease of preparation.
02 -
To keep pasta from becoming soggy, cook it separately when preparing soup in advance.
03 -
Stirring in a splash of heavy cream creates a creamier, richer texture.
04 -
Garnish with chopped fresh basil or parsley for enhanced freshness and color.