Chicken Parmesan Soup

Chicken Parmesan SoupToday’s recipe for Chicken Parmesan Soup is a yummy dinner suggestion.  Try this….

Chicken Parmesan Soup

when it does this….


Yes, Portland had a snowstorm this week (a snowstorm being defined as one inch of snow on the ground)  It canceled school for the day although by noon the snow was pretty much gone so Tessa and I had some fun at Target (3 pairs of jeans for a total of $20.00!!!)

But back to the soup.

Chicken Parmesan Soup

This  recipe is one I first made several years ago from a Rachel Ray recipe.

I like to call it an Italian version of French Onion Soup.  It has a nice rich broth with tomatoes, onions, basil and chicken.

The soup is poured over a crusty piece of bread that has been toasted with olive oil, garlic and Parmesan cheese!  Yum!  Another piece is placed on top.

Chicken Parmesan Soup

The bread is quite easy to do.  Just slice your bread about 3/4 inch thick and drizzle with olive oil.

Chicken Parmesan Soup

Toast under the broiler for a few minutes.

Chicken Parmesan Soup

And then rub each warm, toasted piece of bread with a clove of garlic.  You will want to eat the bread but wait – it gets better.

Chicken Parmesan Soup

Next, sprinkle the bread with some freshly grated Parmesan cheese and pop it back under the broiler until the cheese melts.

Chicken Parmesan Soup

Then you  are ready to go!  I made a few extra pieces because I knew I would want to eat them right then and there and not wait for the soup!  I was right.
Chicken Parmesan Soup

Seriously though, don’t wait for a snow storm to try this soup – it’s too good!
Chicken Parmesan Soup

Chicken Parmesan Soup
  • 4 Tbsp olive oil
  • 2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces
  • 1 28 oz can diced tomatoes
  • 1 qt. chicken broth
  • salt and pepper
  • 1 C fresh basil, chopped
  • 1 tsp red pepper flakes
  • 1 large onion, thinly sliced
  • 8 slices of crusty artisan bread (store bought)
  • 3 cloves of garlic, chopped
  • 1 whole clove of garlic
  • ½ C freshly grated Parmesan cheese
  1. Season chicken with salt and pepper and cook in 2 Tbsp. olive oil.
  2. Cook until just cooked through. Remove from pan and set aside.
  3. Add remaining olive oil and saute chopped garlic, onions and red pepper flakes.
  4. Cook until onions are beginning to soften.
  5. Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes.
  6. Put the chicken back in and cook for 2-3 minutes.
  7. Add the chopped basil and stir.
  8. While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden.
  9. Watch closely. Remove from oven and rub each slice with the whole clove of garlic.
  10. Top with freshly grated Parmesan cheese.
  11. Place back under broiler for 1-2 minutes until cheese is melted.
  12. Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    I had intended to make your lemon chicken dish for dinner tonight, but after reading this, I think I’ll use the chicken that’s thawing for some soup. It’s windy, cool and raining in New England today and soup just feels right. Thanks so much for all the wonderful recipes!

  2. Rachel Jensen says

    My tastebuds are in heaven. Leigh Anne, you were right about the bread… I could hardly wait! And only 115 calories per slice, my calorie “budget” can afford more than 1! :)

  3. kelly says

    i love soup!! i’ll just add in some gluten free bread and we’re good to go!!
    heading to provo next week, i always think of you!

  4. Heather says

    I had to come back to this post to thank you for sharing this recipe. It is just perfect. We all loved it and will be making it again soon. Thanks!

  5. Ashley in pdx says

    This was great. We really enjoyed it! Kids need it toned down a bit on spice- (they’re complete wimps!) I loved it! Yummy. Keep these coming, they inspire me to try something new.

  6. Mary Kathryn says

    Do you think it could all just be thrown into the crockpot and the chicken shredded? Looking for a quick Sunday meal and I really want to make this. Maybe it could just be made ahead of time?? No matter what I am doing the bread!! :)

  7. says

    Not sure there is really any reason to use a crockpot. If you are short on time I would just make it the day ahead of time and reheat it. It goes together pretty quick and easy

  8. lori tarlow says

    Everything looks incredible, yet my family won’t eat tomatoes. I’m not a great cook, does anyone have suggestions as to what I would do to replace the liquid and thickness from the 28 oz canned tomatoes?

    And, just to double check, for the bottom piece of bread that I toast, is that one toasted on both sides? Or are both pieces of bread toasted on both or one side?

    Thank you so much for whomever helps me out!

    Respectfully Yours,


    • says

      Good question on the tomatoes. You could always just add more chicken broth and maybe some tomato sauce if they will that. The bread is toasted on both sides. Enjoy!

  9. says

    Hot soup is perfect during cold days and this chicken parmesan soup is one of the best soup that I ever taste before. Now that I know how to cook. I can use all the info that you have and make my own parmessan soup.

  10. says

    I believe I have tried Chicken Parmesan Soup in one of the Pizza Parlors I visited. It’s really a good soup I ever tried. But it looks a bit different compared to the one on this picture. I will surely try your recipe.

  11. Valerie A. H. says

    Leigh Anne, I just made this soup tonight. It was very good although I thought the hot pepper flakes were a bit hot. Next time I would only put about 1/4 teaspoon in instead of 1 teaspoon. Thanks so much for all the recipes you share. I do appreciate it. Also, hope you are having a great birthday today! :-)

  12. Ella says

    I want to make this tonight. I have a question about the slices of bread. When you put the first slice in the bowl, does it stay on the bottom or float to the top? I am wondering because then the recipe says to place another slice on top. Might look weird with two slices floating on top?

    • says

      you place one slice in the bottom and then pour the soup over the top, the bread stays at the bottom of the bowl and then you place another slice floating on top. Enjoy!

      • Ella says

        I made this soup today and let me tell you it is amazing! It’s a keeper. Thank you for this recipe and the story you shared.


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