This soup is exactly what it sounds like. 🙂 A soup version of chicken parmesan, and we thought it lived up to the name. The soup itself is pretty simple, so it is important to add flavor with spices and herbs. The broth is made from chicken stock and tomato sauce as well as crushed tomatoes. It is seasoned with garlic, onion, Italian seasoning, as well as garlic powder and onion powder.
The chicken is cooked in the soup, and absorbs a lot of tomato flavor and comes out very tender. When you add the shredded mozzarella and some grated parm as well as the bread crumbs on top, this really does taste like chicken parm. The breadcrumbs here are toasted in butter until they are nice and crunchy and I seasoned mine with some garlic powder and salt. Definitely don’t skip making these, or use them untoasted. The extra flavor and texture and crunch from these really takes this soup to a different level.
Chicken Parmesan Soup
Ingredients
For the soup:
- 3 boneless skinless chicken breasts
- 1 onion diced
- 4 garlic cloves minced
- 1 28oz can crushed tomatoes
- 1 15oz can tomato sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 1 tsp salt or more to taste
- 4 cups chicken broth
- 1 cup grated parmesan
- 1 cup cream or light cream
- 8 oz pasta
For topping:
- 2 tbsp butter
- 1/2 cup Italian bread crumbs
- garlic powder to taste
- shredded mozzarella
Instructions
- Heat a few tbsp of oil in a soup pot over medium heat. Add the onion and garlic and cook for a minute or two until fragrant. Dice the chicken breast into bite size pieces and add them in, along with the salt and some black pepper. Stir, cooking, until the chicken is browned.
- Add in the broth, spices, and both tomato sauces. Bring to a boil and reduce heat to a simmer and cook for 20 minutes until chicken is tender. Gently stir in the parmesan and the cream and taste and adjust salt level if needed.
- Heat butter in a skillet until browning, then add the bread crumbs. Stir over medium heat until the bread crumbs are golden and crispy but not burnt. Serve the soup in bowls with bread crumbs and cheese on the side.