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.
How to Make Garlic Parmesan Bread
First, make your toasted garlic bread. The bread is quite easy to make. Just slice your bread about 3/4 inch thick and drizzle with olive oil. Toast under the broiler for a few minutes. And then rub each warm, toasted piece of bread with a clove of garlic. Next, sprinkle the bread with some freshly grated Parmesan cheese and pop it back under the broiler until the cheese melts. 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. Don’t wait to try this soup! It is so good, your family will be glad you made it, no matter what the weather.
Check out more of my easy soup recipes:
Chicken Parm Soup Recipe
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!
Nutrition
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Paula
February 25, 2011 at 6:32 amI 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!
Erin
February 25, 2011 at 4:10 pmThanks for sharing such a yummy recipe! It snowed where I live too, {ugh} and this sounds wonderful for dinner!
Rachel Jensen
February 25, 2011 at 6:43 pmMy 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! 🙂
Leigh Anne @YourHomebasedMom
February 25, 2011 at 6:50 pmRachel, The bread is amazing isn’t it. It would be a great addition to a lot of meals!
kelly
February 25, 2011 at 8:01 pmi 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!
camie
February 26, 2011 at 7:19 pmFantastic! Another soup recipe and it looks delicious. I’ll definitely try it!
Peggy
February 26, 2011 at 11:43 pmYum! Another recipe from you that I must try! Thanks so much for sharing this. I love french onion soup but this…! It looks super.
Heather
March 2, 2011 at 9:44 amI 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!
Ashley in pdx
March 6, 2011 at 2:12 amThis 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.
Mary Kathryn
April 9, 2011 at 9:31 amDo 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!! 🙂
Leigh Anne
April 9, 2011 at 11:05 amNot 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
lori tarlow
April 16, 2011 at 9:33 pmEverything 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,
Lori
Leigh Anne
April 16, 2011 at 9:50 pmGood 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!
Michelle Baughner
September 19, 2011 at 3:54 amHot 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.
Ryan Stockton
October 10, 2011 at 7:56 amI 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.
Cheryl
October 21, 2012 at 2:13 pmWhat is the Artisan Bread Recipe everyone mentioned?
Leigh Anne
October 21, 2012 at 3:12 pmIt isn’t a recipe – I just used store bought crusty, artisan style bread for the topping.
Valerie A. H.
January 7, 2013 at 6:24 pmLeigh 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! 🙂
Ella
March 31, 2013 at 11:48 amI look forward to making this soup; it looks fantastic! Love the photos.
Ella
April 4, 2013 at 5:49 amI 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?
Leigh Anne
April 4, 2013 at 6:37 amyou 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
April 5, 2013 at 8:35 amI 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.
Liz
October 24, 2014 at 10:24 amAnother nice soup recipe. Thanks Leigh Anne.