Easy Chicken Parm Soup Recipe
If you’re craving all the classic flavors of chicken parmesan but want something quick, cozy, and spoon-ready, let me introduce you to the brilliance of Easy Chicken Parm Soup. This soup brings together tender shredded chicken, a rich tomato broth, melty cheese, and just the right amount of Italian herbs for a bowlful that tastes like your favorite comfort food hug—minus the fuss. Whether you’re looking for a family-friendly weeknight dinner or a warming lunch, this effortless recipe delivers all the cheesy, savory joy of chicken parm in a slurpable, utterly satisfying form.
Ingredients You’ll Need
You’re just a handful of pantry staples away from Easy Chicken Parm Soup. These ingredients are simple but each one shines, delivering tons of flavor, heartiness, and that irresistible cheesy pull in every bite. See how each element contributes to creating this Italian-inspired magic:
- Olive oil: The foundation, it adds subtle richness and helps the aromatics bloom.
- Yellow onion (diced): Brings sweetness and depth as it cooks down.
- Garlic (minced): Essential for that signature Italian kick and aroma.
- Dried basil: Provides the fresh, herby notes you expect from a great chicken parm.
- Dried oregano: Lends an earthy, warm backbone to balance the acidity of tomatoes.
- Crushed red pepper flakes (optional): For a whisper of heat—add more or less to taste.
- Crushed tomatoes (28-ounce can): The heart of the broth, full of traditional flavor and body.
- Chicken broth: Boosts savoriness and rounds out the tomato base.
- Small pasta (ditalini or elbow): Adds delightful texture and soaks up all those delicious juices.
- Cooked shredded chicken: The protein hero—try rotisserie chicken for a no-stress shortcut.
- Grated Parmesan cheese: Adds salty, nutty richness and takes the soup over the top.
- Shredded mozzarella cheese: For that glorious stretch and creamy finish.
- Salt and black pepper: Essential for seasoning—taste and adjust as needed.
- Fresh basil and toasted bread (optional): A sprinkle of basil brightens each bowl and toasted bread is perfect for dunking.
How to Make Easy Chicken Parm Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion and let it cook for about four to five minutes, stirring occasionally. Once softened and fragrant, add the minced garlic, dried basil, oregano, and red pepper flakes (if you want a little spicy kick). Sauté everything together for just a minute—the aromas will already make your kitchen smell like a cozy Italian trattoria!
Step 2: Build the Broth
Pour in your crushed tomatoes and chicken broth, stirring to combine. The mixture should look robust and inviting, the perfect base for our Easy Chicken Parm Soup. Bring this to a gentle boil so all the flavors can begin to marry and that gorgeous tomato broth can deepen.
Step 3: Add the Pasta
Stir in the small pasta. Lower the heat so the pot simmers steadily—not too hard, just a gentle bubble. Cook the pasta right in the soup for about 8 to 10 minutes. This not only cooks it perfectly al dente, but infuses it with all those savory, herby flavors.
Step 4: Stir in the Chicken
Add your cooked shredded chicken. Let it heat through for 2 to 3 minutes, blending seamlessly into the hearty broth. This makes the soup supremely satisfying and extra protein-packed.
Step 5: Get Cheesy!
Stir in the grated Parmesan and shredded mozzarella cheeses. They melt into the soup, creating a creamy, dreamy consistency with cheesy strands you’ll find in every bite. Give the soup a taste, then season with salt and black pepper as needed—every spoonful should sing!
Step 6: Serve and Enjoy
Ladle the Easy Chicken Parm Soup into bowls and, if you like, top with a flurry of fresh basil and serve alongside toasted bread. Get ready for the ultimate comfort meal experience—you’ve just made soup magic!
How to Serve Easy Chicken Parm Soup
Garnishes
This soup practically begs for a sprinkle of fresh basil just before serving—its vivid green pops against the tomato base and brings a breath of freshness. For extra flair, dust on a little more Parmesan or a drizzle of olive oil. And let’s not forget: thick slices of toasted or cheesy garlic bread make every spoonful even more irresistible.
Side Dishes
Easy Chicken Parm Soup is hearty enough to be the star of your meal, but pairing it with side dishes takes things up a notch. Try a simple arugula salad tossed with balsamic and shaved Parmesan, or roasted vegetables like broccoli or zucchini. If you have extra time, whip up a platter of caprese skewers—the bright tomatoes and mozzarella echo the soup’s flavors perfectly.
Creative Ways to Present
For dinner parties or family nights, ladle the soup into oven-safe bowls, then top with more mozzarella and pop them under the broiler until the cheese bubbles and browns. Or, float a toasted slice of baguette on top of each bowl for a French Onion Soup-inspired twist. You can even serve the soup in small mugs as a crowd-pleasing appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Parm Soup stores like a dream. Simply let it cool, then transfer to an airtight container. It will keep in the fridge for up to 4 days, making it ideal for meal prepping or lunchtime leftovers the next day—just keep in mind the pasta will soften a little more as it sits, but it still tastes fantastic.
Freezing
If you want to freeze Easy Chicken Parm Soup, consider leaving the pasta out (or undercook it slightly), then add cooked pasta fresh when reheating. Store the soup in freezer-safe containers or bags, leaving a little room for expansion. It will stay delicious in the freezer for up to three months—perfect for cozy nights when you want dinner in a flash.
Reheating
To reheat, simply warm the soup gently on the stove over medium heat, stirring occasionally until it’s steaming hot. If the soup has thickened in the fridge, just add a splash of chicken broth or water. For microwave reheating, cover loosely and heat in short bursts, stirring in between, until piping hot all the way through.
FAQs
Can I use uncooked chicken instead of pre-cooked?
Absolutely! Just dice raw chicken breast or thighs and simmer them right in the soup after the broth and tomatoes come to a boil. They’ll cook through as the soup simmers, adding even more flavor to the pot.
What can I substitute for the pasta?
If you’re out of small pasta, try rice, orzo, or even broken-up spaghetti. For a low-carb option, stir in cooked cauliflower florets or zucchini noodles just before serving.
Is Easy Chicken Parm Soup gluten-free?
It can be! Just use your favorite gluten-free pasta (or skip it and add more chicken and veggies), and be sure to check that your broth is certified gluten-free. You’ll have the same great flavors, no sacrifices needed.
How do I make the soup creamier?
For extra creaminess, stir in a splash of heavy cream or half-and-half when you add the cheeses. It’s also fantastic with a dollop of ricotta swirled in just before serving.
Can I make Easy Chicken Parm Soup in a slow cooker?
You sure can! Sauté the onions and garlic first, then transfer to your slow cooker. Add the tomatoes, broth, seasonings, and raw chicken, and cook on low for 4 to 6 hours. Shred the chicken, add the pasta (and cheese) in the last 30 minutes, and cook until the pasta is tender and everything is creamy.
Final Thoughts
If you’re searching for a soul-warming, family-friendly classic made modern, give Easy Chicken Parm Soup a place in your kitchen. This recipe delivers all the nostalgic flavors of your favorite Italian-American dinner, with none of the hassle. Ladle up a bowl, sprinkle on that fresh basil, and get ready for comfort food bliss—you’re going to love every single spoonful!
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Easy Chicken Parm Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Chicken Parm Soup is a comforting and flavorful twist on classic chicken soup, featuring a rich tomato base, tender pasta, shredded chicken, and gooey cheeses. It’s a perfect hearty meal that’s easy to make.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1/2 cup small pasta (like ditalini or elbow)
- 2 cups cooked shredded chicken
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
For Serving:
- Fresh basil
- Toasted bread
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft.
- Stir in garlic, basil, oregano, and red pepper flakes; cook until fragrant.
- Add crushed tomatoes and chicken broth, bring to a boil.
- Stir in pasta, simmer until al dente.
- Add shredded chicken, cook until heated through.
- Stir in Parmesan and mozzarella until melted and creamy.
- Season with salt and pepper. Serve hot with basil and bread.
Notes
- Rotisserie chicken works great for convenience.
- For a thicker soup, add more cheese or reduce the broth slightly.
- Bake mozzarella-topped bread slices for a delicious addition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
