Cozy Up with Chicken Parmesan Soup: A Comfort Food Classic Reinvented

Chicken Parmesan is a beloved Italian-American staple. Crispy breaded chicken, rich tomato sauce, and melted mozzarella – what’s not to love? But sometimes, you crave that familiar flavor in a warm, comforting bowl. That’s where Chicken Parmesan Soup comes in! This recipe takes all the iconic elements of the classic dish and transforms them into a hearty and satisfying soup that’s perfect for chilly evenings or a cozy weeknight dinner.

## Why You’ll Love This Chicken Parmesan Soup

* **Comfort Food in a Bowl:** It’s the ultimate comfort food experience, offering the same satisfying flavors of chicken parmesan in a warm and comforting soup. Imagine a hug in a bowl – that’s Chicken Parmesan Soup.
* **Easy to Make:** This recipe is surprisingly simple and doesn’t require extensive cooking skills. Most of the ingredients are pantry staples, making it a convenient option for busy weeknights.
* **Customizable:** You can easily adapt the recipe to your liking. Add more vegetables, adjust the spice level, or use different types of pasta – the possibilities are endless.
* **Budget-Friendly:** Chicken Parmesan Soup is a great way to stretch your budget without sacrificing flavor. It’s a hearty and filling meal that won’t break the bank.
* **Kid-Friendly:** Even picky eaters will love this soup! The familiar flavors of chicken parmesan are sure to be a hit with kids of all ages.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. Here’s what you’ll need:

* **Chicken:** 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces.
* **Olive Oil:** 2 tablespoons, for sautéing.
* **Onion:** 1 medium, chopped.
* **Garlic:** 3 cloves, minced.
* **Carrots:** 2 medium, diced.
* **Celery:** 2 stalks, diced.
* **Chicken Broth:** 6 cups, low sodium preferred.
* **Crushed Tomatoes:** 28 ounces (one large can).
* **Tomato Paste:** 2 tablespoons.
* **Italian Seasoning:** 2 teaspoons.
* **Dried Oregano:** 1 teaspoon.
* **Garlic Powder:** 1/2 teaspoon.
* **Onion Powder:** 1/2 teaspoon.
* **Red Pepper Flakes:** 1/4 teaspoon (optional, for a little heat).
* **Salt and Black Pepper:** To taste.
* **Small Pasta:** 1 cup (such as ditalini, small shells, or elbow macaroni).
* **Grated Parmesan Cheese:** 1/2 cup, plus extra for serving.
* **Mozzarella Cheese:** 8 ounces, shredded (fresh mozzarella is best, but low-moisture works too).
* **Fresh Basil:** Chopped, for garnish (optional).
* **Breadcrumbs:** 1/2 cup, plain or Italian seasoned.
* **Egg:** 1 large, beaten
* **Milk:** 2 tablespoons

## Step-by-Step Instructions

Follow these detailed instructions to create a delicious and comforting Chicken Parmesan Soup:

**Step 1: Prepare the Chicken**

1. In a bowl, whisk together egg and milk.
2. In another bowl, combine breadcrumbs, salt, pepper, garlic powder, and onion powder.
3. Dip each piece of chicken into the egg mixture, then dredge in the breadcrumb mixture, ensuring it’s fully coated.

**Step 2: Sauté the Chicken**

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the breaded chicken pieces to the pot, being careful not to overcrowd it. Work in batches if necessary.
3. Cook the chicken for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

1. Add the remaining 1 tablespoon of olive oil to the pot.
2. Add the chopped onion, carrots, and celery and cook over medium heat for 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Build the Soup Base**

1. Pour in the chicken broth, crushed tomatoes, and tomato paste. Stir well to combine.
2. Add the Italian seasoning, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.
3. Bring the soup to a simmer and then reduce heat to low.

**Step 5: Simmer and Add Pasta**

1. Cover the pot and simmer for 15-20 minutes, allowing the flavors to meld together.
2. Add the small pasta to the soup and cook according to the package directions (usually about 8-10 minutes), or until the pasta is tender.

**Step 6: Add the Chicken and Cheese**

1. Return the cooked chicken to the pot.
2. Stir in the grated Parmesan cheese.
3. Add the shredded mozzarella cheese to the soup. Stir until the cheese is melted and stringy.

**Step 7: Serve and Enjoy**

1. Ladle the Chicken Parmesan Soup into bowls.
2. Garnish with fresh chopped basil (if using) and extra grated Parmesan cheese.
3. Serve immediately with a side of crusty bread for dipping.

## Tips and Variations

* **Use Rotisserie Chicken:** For an even quicker meal, use shredded rotisserie chicken instead of cooking chicken breasts from scratch. Add it to the soup in Step 6.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as bell peppers, zucchini, or spinach. Add them along with the carrots and celery in Step 3.
* **Spice it Up:** If you like your soup with a kick, add more red pepper flakes or a dash of hot sauce.
* **Make it Creamy:** For a creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
* **Use Different Pasta:** You can use any small pasta shape you like, such as orzo, farfalle (bowties), or mini penne.
* **Add Beans:** Cannellini beans or other white beans would be a great addition to this soup for added protein and fiber. Add them in the last 15 minutes of cooking.
* **Make it Gluten-Free:** Use gluten-free breadcrumbs and gluten-free pasta to make this soup gluten-free.
* **Skip the Breaded Chicken:** If you are short on time, you can simply dice the chicken and cook it directly in the soup pot with the vegetables. It won’t have the same crispy texture, but the flavor will still be delicious.
* **Slow Cooker Chicken Parmesan Soup:** You can adapt this recipe for the slow cooker. Sauté the vegetables as directed, then transfer them to your slow cooker. Add the chicken broth, crushed tomatoes, tomato paste, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes, add the pasta and shredded mozzarella cheese. Cook until the pasta is tender and the cheese is melted. Add cooked chicken during the last 5 minutes of cooking.
* **Instant Pot Chicken Parmesan Soup:** Sauté the vegetables as directed using the Instant Pot’s sauté function. Add the chicken broth, crushed tomatoes, tomato paste, and seasonings. Add the uncooked pasta and diced chicken. Seal the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Stir in the Parmesan and mozzarella cheese until melted.
* **Spice it up with Sausage:** Add some Italian sausage (sweet or spicy) along with the chicken. Brown the sausage with the vegetables.

## Serving Suggestions

Chicken Parmesan Soup is a complete meal in itself, but here are some serving suggestions to make it even more special:

* **Crusty Bread:** Serve with a side of crusty bread, garlic bread, or breadsticks for dipping into the delicious broth.
* **Side Salad:** A simple green salad with a light vinaigrette complements the richness of the soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato-based soups.
* **Garlic Knots:** Fluffy garlic knots are a perfect accompaniment to this Italian-inspired soup.
* **Parmesan Crisps:** For an extra cheesy treat, serve with homemade Parmesan crisps.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can make the Chicken Parmesan Soup up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
* **Storage:** Store leftover Chicken Parmesan Soup in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the liquid as it sits, so you may need to add a little extra broth when reheating.
* **Freezing:** While the soup can be frozen, the texture of the pasta may change slightly. If you plan to freeze the soup, it’s best to cook the pasta separately and add it to the soup after thawing and reheating. Freeze in airtight containers or freezer bags for up to 2-3 months.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams per serving
* Fat: 15-25 grams per serving
* Carbohydrates: 25-35 grams per serving

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

## Chicken Parmesan Soup Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 20 minutes
**Cook Time:** 40 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 2 medium carrots, diced
* 2 stalks celery, diced
* 6 cups chicken broth
* 28 ounces crushed tomatoes
* 2 tablespoons tomato paste
* 2 teaspoons Italian seasoning
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon red pepper flakes (optional)
* Salt and black pepper to taste
* 1 cup small pasta (ditalini, small shells, or elbow macaroni)
* 1/2 cup grated Parmesan cheese, plus extra for serving
* 8 ounces shredded mozzarella cheese
* Chopped fresh basil, for garnish (optional)
* 1/2 cup breadcrumbs
* 1 large egg, beaten
* 2 tablespoons milk

**Equipment:**

* Large pot or Dutch oven
* Cutting board
* Knife
* Mixing bowls

**Instructions**

1. In a bowl, whisk together egg and milk. In another bowl, combine breadcrumbs, salt, pepper, garlic powder, and onion powder. Dip each piece of chicken into the egg mixture, then dredge in the breadcrumb mixture.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the breaded chicken pieces to the pot, being careful not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery and cook over medium heat for 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
4. Pour in the chicken broth, crushed tomatoes, and tomato paste. Stir well. Add the Italian seasoning, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.
5. Bring to a simmer, then reduce heat to low. Cover and simmer for 15-20 minutes.
6. Add the pasta and cook according to package directions, until tender.
7. Return the cooked chicken to the pot. Stir in the Parmesan cheese and mozzarella cheese until melted.
8. Ladle into bowls. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.

**Notes**

* See the tips and variations section above for ideas on customizing this recipe.
* Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* For freezing instructions, see the storage section above.

## Enjoy Your Chicken Parmesan Soup!

This Chicken Parmesan Soup is a guaranteed crowd-pleaser. Whether you’re looking for a comforting weeknight meal or a way to impress your guests, this recipe is sure to deliver. So gather your ingredients, put on your apron, and get ready to cozy up with a bowl of this delicious soup! Let me know in the comments below how it turns out!

Bon appétit!