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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
Chicken Parmesan Soup is a delightful combination of all your favorite chicken parm goodness, in a warm and comforting bowl of soup.
Prep:10 minutes
Cook:40 minutes
Total:50 minutes
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 Facts:
Calories: 252kcal (13%) Carbohydrates: 18g (6%) Protein: 18g (36%) Fat: 11g (17%) Saturated Fat: 2g (13%) Cholesterol: 41mg (14%) Sodium: 818mg (36%) Potassium: 497mg (14%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 365IU (7%) Vitamin C: 15.8mg (19%) Calcium: 144mg (14%) Iron: 2.2mg (12%)
Cindy says
This question is regarding the SLOW COOKER CHICKEN PARMESAN SOUP found on page 59 of your Holiday Slow Cooker book. That recipe calls for 1 cup mozzarella cheese, divided. Is part of that cup put into the soup earlier (like the 1/3 cup Parmesan cheese)? The recipe does not include that info. Also, the recipe indicates cooking time to be 3-4 hours on LOW. Is that correct? Thank you so much.
Cindy
Liz says
Another nice soup recipe. Thanks Leigh Anne.
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?
Leigh Anne 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.
Ella says
I look forward to making this soup; it looks fantastic! Love the photos.
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! 🙂