Chicken Parmesan Soup
Chicken Parmesan Soup brings all the flavors of the classic dinner into one bowl. There's a tomato broth with chicken and pasta, melty cheese on top, and toasted panko for that familiar crunch.
Chicken Parmesan Soup
My family loves chicken parmesan, but I'm not always in the mood to dredge and fry. In the cooler months, one of my favorite things to do is to turn our favorite meals into soup. If you haven't tried my beef stroganoff soup, or this wild rice hotdish soup, add them to your list. They are amazing.
So, I found myself with some cooked chicken on my hands and some homemade chicken stock, and started considering what I wanted to do with it.
Thankfully, I usually have all of these ingredients in my fridge, pantry, and freezer, so it made the decision pretty easy.
Why You'll Love This Recipe
- Tastes Like Chicken Parm - Tomato, Italian seasoning, garlic, and lots of cheese bring you the same flavors, but without frying.
- One Pot Dinner - The broth, chicken, and pasta all cook together in one pot, making cleanup simple.
- Uses Leftover Chicken - Rotisserie chicken, leftover grilled chicken, or smoked chicken all work well here.
- Toasted Panko Topping - A quick skillet toast gives you the crunchy breading you'd miss otherwise.
- Feeds A Crowd - Two quarts of stock and a full pound of pasta make a big pot, which is good for family dinners and leftovers.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Stock - Low-sodium stock lets you control the salt, since cheese and canned tomatoes add plenty. If you use a broth base like Better Than Bouillon, you can control how much you add to further control the salt.
- Tomato Sauce - Plain canned tomato sauce works best. Avoid heavily seasoned varieties.
- Diced Tomatoes With Basil, Garlic, And Oregano - If you can't find these, use plain diced tomatoes and add extra Italian seasoning.
- Cooked Chicken - Rotisserie chicken is easiest, but leftover baked, grilled, or smoked chicken works too.
- Italian Seasoning - A store-bought blend is fine.
- Garlic - Mince the cloves so they mix evenly into the broth.
- Pasta - Short shapes like ditalini, small shells, rotini, or penne hold up best in soup.
- Italian Cheese Blend - Look for a shredded mix with mozzarella and provolone. Plain mozzarella works too.
- Parmesan - Grate it yourself if possible. It melts better than pre-grated cheese.
- Panko - Italian seasoned breadcrumbs or crushed croutons are good substitutes.
- Butter - Used to toast the panko.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Build the Soup Base - Add the chicken stock, tomato sauce, diced tomatoes, cooked chicken, Italian seasoning, and garlic to a large soup pot or Dutch oven.
- Simmer - Bring the mixture to a simmer and cook for 5 to 6 minutes to let the flavors blend.
- Cook the Pasta - Add the pasta right to the pot and keep simmering, following the package directions.
- Toast the Panko - While the pasta cooks, melt butter in a small non-stick skillet over medium heat. Add panko and stir until golden brown.
- Top and Serve - Ladle the hot soup into bowls. Add shredded Italian cheese and extra parmesan, letting it melt in. Finish with toasted panko on top.
Tips For The Best Soup
- Keep an eye on the pasta. It will soak up broth as the soup sits, so add a splash of stock or water when reheating leftovers. I prefer to add only as much pasta as my family will eat that day. For leftovers, cook the additional pasta fresh.
- Add the panko just before serving. Sprinkle it on each bowl right before eating to keep it crunchy.
- Taste before adding salt. Stock, canned tomatoes, and cheese already have salt.
Recipe FAQ
Short pasta shapes are best since they fit on a spoon. Ditalini, small shells, rotini, and penne all work well.
Yes. Add raw chicken to the broth and simmer until it reaches 165°F in the center. Then shred or dice it before adding the pasta.
Store it in an airtight container in the fridge for a few days. The pasta will soften and soak up broth, so add extra stock when reheating.
You can freeze it, but the pasta will get soft. For the best texture, freeze just the soup base and cook fresh pasta when reheating.
Add a bit of cream or extra cheese at the end. Keep the heat low so the cheese melts smoothly.
Serving Suggestions
More Italian Soup Recipes
Chicken Parmesan Soup
Chicken parmesan soup with tomato broth, pasta, melty cheese, and toasted panko. An easy one pot dinner that uses leftover or rotisserie chicken.
Ingredients
- 2 quarts chicken stock
- 3 15-ounce cans tomato sauce
- 2 15-ounce cans diced tomatoes with basil, garlic, and oregano
- 3 cups cooked diced chicken
- 1 tablespoon Italian seasoning
- 3 cloves garlic
- 1 pound pasta
- 2 cups shredded Italian cheese blend
- 1 cup grated parmesan
- ½ cup panko
- 1 tablespoon butter
Instructions
- Add the chicken stock, tomato sauce, diced tomato, cooked chicken, Italian seasoning, and garlic to a large soup pot or Dutch oven.
- Bring the mixture to a simmer and let simmer for 5-6 minutes.
- Add the pasta to the pan and continue to simmer following the package directions.
- While the pasta is cooking, melt the butter in a small non-stick skillet over medium heat.
- Add the panko and toast until it is golden brown.
- Serve hot, top with some of the shredded Italian blend and additional parmesan.
- Let melt in the soup, and then sprinkle some of the toasted panko on top.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 696Total Fat: 32gSaturated Fat: 16gUnsaturated Fat: 16gCholesterol: 123mgSodium: 1110mgCarbohydrates: 60gFiber: 6gSugar: 7gProtein: 43g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
