Chicken Parmesan Soup
Creamy tomato soup base, filled with Italian-seasoned chicken, tender noodles, and Parmesan cheese. This quick soup is the perfect, flavor-packed dinner!
Yield: servings
Equipment
- large dutch oven
- Large wooden spoon
- small skillet
- Spatula
- Cutting board
- Sharp knife
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 4 cloves garlic minced
- 4 cups chicken stock or 4 cups stock and 1 cup water
- 1 28-ounce can crushed tomatoes
- 1 cup ditalini or other small pasta
- 1 tablespoon chopped fresh basil plus more for topping
- 1 pound chicken breasts preferably thin sliced
- 2 teaspoons Italian seasoning
- 1 tablespoon neutral oil
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tablespoon sugar
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat 2 tablespoons butter in large dutch oven over medium heat. Add small chopped onion, 4 cloves minced garlic. Saute until tender and fragrant, 5 minutes.
- Add 4 cups chicken stock, can of crushed tomatoes. Bring mixture to boil, then reduce to medium heat for a strong simmer. Add 1 cup ditalini pasta, 1 tablespoon freshly chopped basil. Stir well. Cook 10 minutes, stirring regularly to prevent sticking from bottom of pot.
- Sprinkle both sides of chicken with 2 teaspoons Italian seasoning. Heat small skillet over medium-high heat. Add 1 tablespoon oil. Carefully add chicken. Cook each side 3 to 5 minutes, until firm. Once firm, remove chicken from heat.
- Allow chicken to cool until easily manageable. Place chicken onto cutting board, chop each cutlet into bite-sized pieces.
- Reduce dutch oven heat to low. Add 1 cup heavy cream, 1 cup parmesan, 1 cup mozzarella cheese, ½ tablespoon sugar, salt, freshly cracked black pepper. Stir to combine. Add chopped chicken. Allow flavors to blend 2 to 3 minutes. Adjust seasoning to taste with salt and freshly cracked black pepper.
- Top with chopped fresh basil and grated parmesan cheese. Serve warm.
Notes
- Chicken Breasts: I like to use thinly sliced chicken (about ¼ pound each) so I maximize seasoning surface area and it only takes about 5 minutes total for my chicken to cook. If you use larger breasts (½ pound or so) it will take about 4 minutes per side.
- Consistency: If you prefer a thinner soup, cook pasta in a separate pot, then add to the soup at the end. Be sure to allow noodles to fully reheat in soup before serving.
Nutrition
Serving Size: 1serving | Calories: 798cal | Protein: 51g | Fat: 47g | Saturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 1293mg | Potassium: 905mg | Total Carbs: 42g | Fiber: 2g | Sugar: 7g | Net Carbs: 40g | Vitamin A: 1512IU | Vitamin C: 4mg | Calcium: 532mg | Iron: 2mg