Description
This Chicken Parmesan Soup is a comforting and flavorful dish combining tender baked chicken, fire-roasted tomatoes, tender pasta, and cheesy mozzarella croutons. It’s inspired by the classic Italian chicken parmesan, but presented as a hearty soup perfect for cozy meals any time of year.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 tablespoon olive oil
For the Soup
- 6 cups Swanson Chicken Broth
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 14-ounce can diced fire-roasted tomatoes
- 8 ounces pasta (such as rotini or farfalle)
- ½ cup finely grated parmesan cheese (plus more for topping)
For the Mozzarella Croutons
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- 2 to 3 ounces sliced mozzarella cheese
- Olive oil, for drizzling
For Garnish
- ½ cup fresh basil leaves
Instructions
- Bake the Chicken: Preheat the oven to 400°F. Place the chicken breasts on a baking sheet and sprinkle with salt, pepper, garlic powder, and dried basil. Drizzle with olive oil. Bake for 20 minutes or until the chicken is thoroughly cooked (internal temperature about 160°F). Allow to cool, then cut into cubes.
- Prepare Mozzarella Croutons: On a separate baking sheet, spread bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until slightly golden. Remove from oven, top each cube with a slice of mozzarella, and return to the oven for 2 to 3 minutes until the cheese melts. Alternatively, toast bread ahead and reheat topped with mozzarella just before serving.
- Sauté Aromatics: Heat a large stockpot over medium heat and add olive oil. Add diced onion, minced garlic, salt, pepper, and dried basil. Cook, stirring often, for 5 to 6 minutes until onions are softened.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 5 minutes to deepen the flavors.
- Combine Soup Ingredients: Add the cubed chicken, fire-roasted diced tomatoes, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer.
- Cook Pasta: Add the pasta to the simmering soup and cook for 8 to 10 minutes or until pasta is al dente, stirring occasionally.
- Finish Soup: Stir in grated parmesan cheese. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top each with one or two mozzarella croutons. Garnish with extra parmesan cheese and fresh basil leaves. Serve immediately.
Notes
- This soup offers the comforting flavors of chicken parmesan in a warm, hearty bowl.
- Chicken can be cooked ahead of time to speed up preparation.
- Mozzarella croutons can be toasted ahead and reheated before serving for convenience.
- Choose your favorite short pasta shapes like rotini or farfalle for best texture.
- Adjust salt and pepper according to taste, especially if using low-sodium broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
