Chicken Parm Soup Recipe

If you’re a fan of cozy, comforting meals that bring all the good vibes of Italian classic chicken parmesan, then you absolutely need to try this Chicken Parm Soup Recipe. I love this soup because it takes everything wonderful about chicken parm and turns it into a warm, hearty bowl that’s perfect for any night of the week—especially when you want something a bit different but still ultra-satisfying. Trust me, once you make this, you’ll find yourself going back to it again and again.

this Recipe

Ingredients You’ll Need

This Chicken Parm Soup Recipe brilliantly balances savory tomato broth, tender chicken, and melty cheeses. I always recommend fresh garlic and good quality parmesan—those really make the flavors pop! Plus, having crushed tomatoes on hand keeps this recipe simple yet rich.

• Olive oil: Use extra virgin if you have it for a fruity richness that complements the tomato base.
• Onion: Finely diced to melt perfectly into the broth, adding subtle sweetness.
• Garlic: Pressed or minced, garlic is essential for that signature aroma and depth.
• Crushed red pepper flakes: Just a pinch wakes up the soup with a gentle kick.
• Tomato paste: This is the magic ingredient that gives body, thickness, and a slightly caramelized tomato essence.
• Chicken broth: Use a good-quality broth, homemade if possible, for maximum flavor.
• Crushed tomatoes: Canned works wonderfully here—choose a brand with no added sugar or too much salt.
• Penne pasta: Or swap with your favorite small pasta shape; I’ve even used orzo for a twist!
• Dried basil and oregano: Classic Italian herbs that bring that unmistakable chicken parm vibe.
• Cooked chicken: Leftovers or rotisserie chicken are perfect here; white and dark meat both work beautifully.
• Parmesan cheese: Freshly shredded is best—it melts better and tastes so much brighter than pre-grated.
• Mozzarella cheese: Divided so you get melty cheese both stirred into the soup and on top for that ooey-gooey finish.
• Salt and pepper: To taste — this recipe really comes alive once seasoned properly.

Variations

While this Chicken Parm Soup Recipe is wonderful as-is, I love tweaking it depending on what I have on hand or dietary needs. You can easily make it your own with a few simple swaps.

• Vegetarian Variation: I once replaced the chicken with firm tofu and added more mushrooms for a meaty texture—delicious and comforting!
• Gluten-Free: Swap penne for gluten-free pasta or even spiralized zucchini noodles to fit gluten-free diets without losing that satisfying bite.
• Spicy Twist: Add a bit more crushed red pepper or a dash of hot sauce if you like a bold, spicy edge in your soup.
• Cheese Upgrade: For an extra decadent bowl, sprinkle some fresh mozzarella pearls or a touch of asiago along with your usual cheese.

How to Make Chicken Parm Soup Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by heating olive oil in a large pot over medium heat. Add the finely diced onions and cook them gently until they turn translucent and start to soften—this usually takes about 5 minutes. I like to stir frequently so they don’t brown, just get sweet and tender. Then toss in garlic and a pinch of crushed red pepper flakes. Cook for just about a minute until the garlic smells amazing and just starts to toast, but be careful not to burn it—it can turn bitter. This step is where the depth of flavor begins, so take your time and enjoy the aromas filling your kitchen.

Step 2: Develop Rich Tomato Base

Next, stir in the tomato paste. This part might seem small, but it’s crucial. Cook the paste for 1 to 2 minutes, stirring constantly until it darkens slightly and sticks to the bottom of the pan—a process called caramelization that brings a deep, almost sweet tomato flavor. I discovered this trick working with tomato paste over time; it transforms the soup from basic to spectacular.

Step 3: Add Liquids and Simmer

Pour in your chicken broth and crushed tomatoes next. Use a spoon or spatula to gently scrape up all those caramelized bits off the bottom of the pot—this adds even more richness. Then cover and bring your soup to a gentle simmer. Simmer for about 8 minutes to let the flavors meld. This simmer stage is where the magic happens; I usually peek once or twice and give it a gentle stir.

Step 4: Pasta, Herbs, and Chicken Magic

Add the penne pasta, dried basil, and oregano to the pot, cover, and let it cook for 10 to 12 minutes until the pasta is just tender — al dente is perfect here because the pasta will soak up more soup later. Stir in the cooked chicken and shredded Parmesan cheese, then heat through until the chicken is warm and the cheese melts into the broth. At this point, sprinkle in salt and pepper to your taste—this final seasoning step is where your personality can really shine.

Step 5: Serve with Mozzarella Goodness

When you ladle the soup into bowls, top each one generously with shredded mozzarella. It melts beautifully right over the hot soup, adding that classic gooey chicken parm finish your family will rave about. I love watching the cheese stretch as I dig in — it’s one of my favorite parts!

How to Serve Chicken Parm Soup Recipe

Garnishes

I usually top the soup with fresh basil leaves or a sprinkle of chopped parsley for a pop of color and freshness. A little extra shaved parmesan also never hurts if you’re feeling fancy, and crushed red pepper flakes on the side let everyone add a bit of heat if they want.

Side Dishes

Crusty garlic bread or a simple Caesar salad are my go-to sides. The bread is perfect for dipping into that rich tomato broth, and the salad brings a crisp, refreshing balance to the meal.

Creative Ways to Present

For a dinner party, I like serving this soup in small espresso cups or mini soup crocks with a tiny mozzarella skewer on the side. It’s a fun way to make it feel special and keeps the gooey cheese as its own little treat. Plus, it’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers and keep the cheese separate if possible to avoid it getting rubbery. This soup keeps well in the fridge for up to 3 days, which makes weekday lunches a joy rather than a chore.

Freezing

Freezing Chicken Parm Soup Recipe is a little tricky because of the pasta, which can get mushy after thawing. To avoid this, I usually freeze the soup without pasta, then cook fresh pasta when reheating. This keeps the texture spot on and the soup super comforting.

Reheating

Reheat gently on the stove over low heat, stirring frequently. Adding a splash of chicken broth or water helps loosen it up if it’s too thick. If you froze it without pasta, cook fresh pasta separately and add just before serving.

FAQs

Final Thoughts

I absolutely love how this Chicken Parm Soup Recipe brings together all the flavors I crave in a comforting and easy-to-make bowl. It’s one of those recipes where every spoonful feels like a hug from the inside. If you’re looking for a new weeknight favorite or a dish to impress family and friends without a ton of effort, try this soup—you won’t regret it. And once you do, I’d bet you’ll be sharing it as your own go-to comfort food, just like I do.

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