Chicken Parmesan Soup
A comforting and hearty soup that brings all the flavors of classic Chicken Parmesan in a warm, cheesy broth. Perfect for chilly nights!
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!
Notes
For a lower-carb option, swap out the pasta for zucchini noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth if needed.