Chicken Parmesan Soup AKA what happens when your chicken parm wants to go for a little swim! Feel free to cook up the chicken from scratch via the recipe card or you can even take a shortcut with a few cups of shredded rotisserie chicken.
Course Soup
Cuisine American
Keyword Chicken Parmesan Soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 287kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
2lbsboneless skinless chicken breastor thighs
¼tspsaltplus extra to taste
¼tspfreshly ground black pepperplus extra to taste
1parmesan cheese rind(optional but fantastic for a richer broth)
chopped fresh basilto taste
½cupfreshly grated parmesan cheese
CARB OPTIONS - choose your favorite or a combination!
cooked pasta(any shape)
homemade croutons
cheesy garlic bread
Instructions
Place chicken breasts between two sheets of plastic or parchment paper on a cutting board. Firmly pound chicken with the smooth side of a mallet to a thickness of 1/2-inch. This is totally optional, but will help it cook evenly, and a bit quicker. You can even use leftover cooked chicken or rotisserie chicken for this recipe if you'd like.
Season both sides of chicken with salt and freshly ground black pepper.
Next heat a 6 QT dutch oven (or a large stainless pot with a lid) to medium high heat with 1 TBSP olive oil, then add the chicken.
Cook for about 5 minutes until golden and seared then flip and cook on the other side.
Once fully cooked, remove chicken with tongs and allow to rest for a few minutes with a sheet of foil placed over it.
Add additional TBSP oil to the pot and add onions and celery. Cook for 5 minutes until tender then add fresh minced garlic. Cook an additional minute or until fragrant.
Stir in tomato paste, parsley, oregano, and Italian seasoning. Sauté the paste and spices for an additional minute or two to help their flavors develop further.
Next add crushed tomatoes and chicken broth and mix well to deglaze the pan.
Add a parmesan cheese rind to the pot. The parm rind is optional but adds fantastic flavor to the soup.
Cover and simmer for 15 minutes to further soften the veggies and meld the flavors.
Chop the rested chicken or shred if desired. Return to pot and cook for an additional 5 minutes until chicken is warmed through. If using rotisserie chicken instead you'll add it during this step. If you added the parmesan rind, remove during this step as well.
Lastly stir in fresh basil and grated parmesan cheese. Add any additional salt, pepper, or spices to taste. Crushed red pepper flakes also make a tasty addition if you'd like. If adding cooked pasta, stir it in here.
Divide into bowls and enjoy! Top with any additional parmesan cheese your heart desires and add some crispy homemade croutons (I'll add the recipe for mine in the post) or cheesy garlic bread on top for a french onion soup vibe. Delicious!
Notes
*I have quite the love affair with my salt-free Mrs. Dash Italian Seasoning Blend and highly suggest picking some up for soups, pasta dishes, and dressings too. It's the most flavorful one I've found over the years.Nutrition facts below are an estimate for the soup provided by an online nutrition calculator and have been calculated before optional toppings and extras. Adjust as needed based on carbs and extras added and enjoy!