A Light & Flavorful Take on a Classic Comfort Dish
Chicken Parmesan is a beloved Italian-American classic, but when summer rolls in, the idea of a heavy, baked dish can feel too much. That’s where Chicken Parmesan Soup comes in—a lighter, broth-based version that delivers all the rich flavors of the original without weighing you down.
Imagine tender shredded chicken, a vibrant tomato broth, aromatic basil, and a hint of melted Parmesan, all in a spoonful. This dish is packed with protein, fresh ingredients, and summer-friendly flavors, making it perfect for a light lunch or a breezy evening meal.
Whether you’re looking for a quick one-pot meal or a low-carb alternative to pasta dishes, this recipe will be your go-to for an easy yet satisfying summer dinner.
Why You’ll Love This Recipe
✅ Light but Satisfying – No heavy cream or breading, just fresh ingredients.
✅ One-Pot Meal – Minimal cleanup and hassle-free cooking.
✅ Full of Flavor – A well-seasoned tomato broth with garlic, basil, and Parmesan.
✅ Customizable – Make it dairy-free, add pasta, or turn it into a chilled soup!
Ingredients for Chicken Parmesan Soup
This recipe serves 4 people and takes 30 minutes from start to finish.
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
For the Chicken:
- 2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Finishing Touches:
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1 cup cherry tomatoes, halved (for freshness)
- 1 teaspoon balsamic vinegar (for a slight tang)
- 4 ounces fresh mozzarella, cut into small chunks (optional)
For Garnishing:
- Fresh basil leaves
- More grated Parmesan
- Garlic croutons (for crunch)
How to Make Chicken Parmesan Soup
Step 1: Sauté the Aromatics
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onions and sauté until softened (about 3 minutes). Stir in garlic and cook for another 30 seconds, just until fragrant.
Step 2: Build the Broth
Pour in the crushed tomatoes and chicken broth, then add oregano, red pepper flakes, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Step 3: Cook the Chicken
- If using raw chicken breasts, season them with garlic powder and onion powder and place them into the simmering broth. Cover and cook for about 15 minutes, or until the chicken is tender and easily shreds.
- If using rotisserie chicken, simply stir it into the soup and let it warm through for 5 minutes.
Step 4: Add Freshness
Stir in the cherry tomatoes, basil, balsamic vinegar, and Parmesan cheese. Simmer for another 5 minutes to allow the flavors to meld.
Step 5: Serve & Enjoy
Ladle the soup into bowls and top with chunks of mozzarella (if using), extra Parmesan, and fresh basil. Serve with garlic croutons for that classic Chicken Parmesan crunch!
Pro Tips & Variations
🌱 Make It Dairy-Free: Skip the cheese or use a plant-based Parmesan alternative.
🍅 Chilled Version: Let the soup cool and serve it cold with a drizzle of olive oil.
🍗 Swap the Protein: Use shrimp, turkey, or even chickpeas for a vegetarian option.
🥖 Make It a Meal: Pair with a fresh Caprese salad or grilled garlic bread.
What to Serve with Chicken Parmesan Soup?
To keep things light, pair this summer-friendly soup with:
🥗 Arugula Salad – Peppery greens with lemon vinaigrette.
🧄 Grilled Garlic Bread – Toasted baguette brushed with olive oil and garlic.
🍷 A Chilled White Wine – A crisp Sauvignon Blanc or Pinot Grigio complements the tomato broth beautifully.
Final Thoughts
This Chicken Parmesan Soup is the perfect way to enjoy the flavors of a classic comfort dish while keeping things light and fresh for summer. It’s easy to make, bursting with vibrant ingredients, and completely customizable to your liking.
Give it a try, and let me know how you made it your own! What’s your favorite summer twist on a classic dish? Comment below! 😊
Chicken Parmesan Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 1 can crushed tomatoes 28-ounce can
- 1 pound boneless, skinless chicken breasts
- 1 cup small pasta such as ditalini or elbow macaroni
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese for topping
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup fresh basil chopped, for garnish
- 1 cup croutons for serving, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes.
- Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the chicken broth and crushed tomatoes, stirring to combine.
- Add the chicken breasts to the pot. Bring the soup to a simmer, cover, and cook for about 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the soup and add the pasta. Cook for another 8-10 minutes, until the pasta is tender.
- Stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning if needed.
- Ladle soup into bowls and top each with shredded mozzarella cheese, fresh basil, and croutons if desired.
- Serve hot and enjoy!