Description
This Chicken Parmesan Soup is a hearty and comforting dish that combines tender baked chicken, flavorful broth, fire-roasted tomatoes, and pasta. Topped with melty mozzarella croutons and fresh basil, it offers all the classic flavors of Chicken Parmesan in a cozy, warm soup perfect for any occasion.
Ingredients
Scale
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 chicken)
Soup Base
- 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
Pasta and Cheese
- 8 ounces pasta (rotini or farfalle recommended)
- ½ cup finely grated parmesan cheese (plus more for topping)
- 2 to 3 ounces sliced mozzarella cheese
Mozzarella Croutons
- 1 to 2 cups bread cubes (1 to 2 inches in size)
- Olive oil for drizzling
For Garnish
- ½ cup fresh basil leaves
Instructions
- Bake the Chicken: Preheat the oven to 400 degrees F. Place the chicken breasts on a baking sheet and sprinkle evenly with salt, pepper, garlic powder, and dried basil. Drizzle or spray with olive oil to lightly coat. Bake for 20 minutes or until the chicken is cooked through (internal temperature should reach about 160 degrees F). Allow the chicken to cool, then cut into bite-sized cubes.
- Prepare Mozzarella Croutons: On another baking sheet, spread the bread cubes and drizzle with olive oil. Bake for 8 to 10 minutes until the cubes turn slightly golden and crisp. Remove the sheet and top each bread cube with a slice of mozzarella cheese. Return to the oven and bake for an additional 2 to 3 minutes until the cheese melts. Alternatively, toast the bread cubes in advance and reheat topped with mozzarella just before serving.
- Sauté Aromatics: Heat a large stock pot over medium heat and add a tablespoon of olive oil. Add the diced onion, minced garlic, salt, pepper, and dried basil. Cook, stirring frequently, until the onions soften and become translucent, about 5 to 6 minutes. Stir in the tomato paste and continue cooking for another 5 minutes to develop its flavor.
- Simmer the Soup: Add the cubed baked chicken, diced fire roasted tomatoes, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Add the pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender but still firm. Stir in the finely grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into individual bowls. Top each serving with one or two mozzarella croutons. Garnish with extra parmesan cheese and fresh basil leaves. Serve immediately to enjoy the melty cheese and rich flavors.
Notes
- This soup perfectly blends the classic flavors of Chicken Parmesan into a comforting bowl that’s easy to make and deeply flavorful.
- Using fire roasted tomatoes adds a smoky depth to the broth, enhancing the overall taste experience.
- Mozzarella croutons add a delightful cheesy crunch; you can prepare them ahead and reheat before serving to save time.
- Ensure not to overcook the pasta; it should remain al dente to maintain good texture in the soup.
- Adding fresh basil at the end brightens the soup and adds an aromatic freshness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
