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Chicken Parm Soup is a delightful combination of all your favorite chicken Parmesan goodness, in a warm and comforting bowl of soup.
I have been making this recipe for years. I like to call it an Italian version of French Onion Soup. It has a nice rich broth with tomatoes, onions, basil and chicken. All of the delicious flavors of Chicken parm, but in a soup. And to make it even better, the chicken parmesan soup is poured over a crusty piece of bread that has been toasted with olive oil, garlic and Parmesan cheese! Yum! And then another piece is placed on top.
Ingredients Needed
- Chicken Breasts
- Diced Tomatoes
- Chicken Broth
- Olive Oil
- Salt and Pepper
- Fresh Basil
- Red Pepper Flakes
- Onion
- Garlic
- Baguette
- Parmesan Cheese
Tip
- Make homemade garlic bread to serve with the soup. Slice a baguette about 3/4 inch thick, drizzle with olive oil and toast under the broiler. Then rub each warm, toasted piece of bread with a clove of garlic and sprinkle the bread with some freshly grated Parmesan cheese. Then put it back under the broiler until the cheese melts.
How to Make Chicken Parm Soup
- Season chicken with salt and pepper.
- Cook chicken with olive oil in a pan and until just cooked through. Remove chicken from pan and set aside.
- Add remaining olive oil to the pan with red pepper flakes and sauté chopped garlic and onions.
- Cook until onions are beginning to soften.
- Add tomatoes and chicken broth and bring to a simmer. Cook for about 5 minutes.
- Put chicken back in broth and cook for 2-3 minutes.
- Add the chopped basil and stir.
- Prepare toasted garlic bread while soup is cooking.
- Place one slice of toast in bottom of bowl and pour soup over the top and garnish with an additional slice of toast.
- Serve immediately.
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Chicken Parm Soup
Ingredients
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 cup fresh basil chopped
- 1 tsp red pepper flakes
- 1 large onion thinly sliced
- 3 cloves garlic chopped
Toasted Parmesan Garlic Bread
- 8 slices crusty artisan bread store bought
- 1 whole clove of garlic
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Season chicken with salt and pepper and cook in 2 Tbsp. olive oil.
- Cook until just cooked through. Remove from pan and set aside.
- Add remaining olive oil and saute chopped garlic, onions and red pepper flakes.
- Cook until onions are beginning to soften.
- Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes.
- Put the chicken back in and cook for 2-3 minutes.
- Add the chopped basil and stir.
- 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.
- Watch closely. Remove from oven and rub each slice with the whole clove of garlic.
- Top with freshly grated Parmesan cheese.
- Place back under broiler for 1-2 minutes until cheese is melted.
- Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!
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!
Leigh Anne @YourHomebasedMom says
Rachel, The bread is amazing isn’t it. It would be a great addition to a lot of meals!
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! 🙂
Erin says
Thanks for sharing such a yummy recipe! It snowed where I live too, {ugh} and this sounds wonderful for dinner!
Paula 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!