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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%)
Michelle says
My husband does not like diced tomatoes. Would this recipe work if I use crushed tomatoes instead? Thank you for all of your great recipes!