Chicken Parmesan Soup
A cozy, creamy soup that blends the flavors of classic chicken parmesan with tender chicken, tangy marinara, and melty cheeses, perfect for a comforting weeknight meal or slow-cooked delight.
Equipment
- Large pot (for stovetop)
- Crockpot (for slow cooker method)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Shredding forks (or stand mixer for shredding)
- Ladle
- Bowls (for serving)
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs, for extra juiciness)
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional, for heat
- 24 oz jar marinara sauce or homemade
- 4 cups chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for lighter version
- 1 cup grated parmesan cheese plus extra for topping
- 1 cup shredded mozzarella cheese for topping
- 1 cup cooked pasta penne or rotini, gluten-free if needed
- Salt to taste
- Pepper to taste
- Fresh basil or parsley chopped, for garnish
Instructions
- Stovetop Method:
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook 5-7 minutes per side until golden and 165°F internally. Remove, shred, and set aside.
- Sauté Aromatics: In the same pot, cook diced onion for 3-4 minutes until soft. Add garlic and red pepper flakes (if using), stirring for 1 minute.
- Build the Base: Pour in marinara sauce and chicken broth, stirring well. Bring to a gentle simmer.
- Add Cream and Cheese: Stir in heavy cream and grated parmesan until melted and smooth. Return shredded chicken to the pot.
- Incorporate Pasta: Add cooked pasta and simmer for 5 minutes to blend flavors.
- Season and Serve: Taste and adjust with salt and pepper. Ladle into bowls, top with mozzarella, extra parmesan, and garnish with basil or parsley.
- Crockpot Method:
- Combine Ingredients: Add raw chicken breasts, onion, garlic, Italian seasoning, red pepper flakes, marinara sauce, and chicken broth to the crockpot.
- Slow Cook: Cook on low for 6-7 hours or high for 3-4 hours.
- Shred Chicken: Remove chicken, shred it, and return to the pot.
- Finish with Cream and Pasta: Stir in heavy cream, parmesan, and cooked pasta. Cook on low for 20-30 minutes more.
- Serve: Spoon into bowls, top with mozzarella, parmesan, and herbs.
Notes
Time-Saver: Use rotisserie chicken to skip cooking the chicken—add it with the cream and pasta.
Gluten-Free: Opt for gluten-free pasta and verify marinara and broth are GF.
Lighten Up: Swap heavy cream for half-and-half or milk to reduce calories.
Thickening: Mash some pasta into the broth for a thicker texture; simmer uncovered to reduce if too thin.
Freezing Tip: Freeze without pasta for up to 2 months; add fresh pasta when reheating to avoid mushiness.
Flavor Boost: Add a splash of balsamic vinegar or extra garlic for deeper flavor.
Vegetarian Option: Replace chicken with mushrooms and use veggie broth.