Chicken Parmesan Soup.
This chicken parmesan soup is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen.
Everyone’s favorite chicken parm is about to turn into SOUP!
Oh yes. Yes yes yes. You better believe that this is one recipe I have been working on forever and so excited to share. Chicken parmesan is one of Eddie’s all-time favorite meals, and anytime I can put a little (or, uh, huge?) twist on it, I’m so there.
I’m super excited to partnering with Swanson again today, this time showcasing their incredibly flavorful Chicken Broth. It’s such a game changer for me to have their Chicken Broth on hand at all times. It’s so versatile and easily one of the most used ingredients in my kitchen, from soups to pan sauces to pot pies and more.
Which makes it a key component to this soup – so we can have this on the table in no time at all. Yes please – that’s always the goal.
What I love so much about this soup is that it can happen fairly quickly on a weeknight. Quick and easy everyday meals are my favorite, but I never want to sacrifice flavor, or texture, if I’m being honest. You know this! It’s the focus of my next book, so to say right now that I’m the dinner queen?
It might be accurate.
While I mention in the recipe how to make the chicken that goes into your soup, ideally this recipe is perfect for midweek because you can use leftover shredded (even grilled!) chicken or grab a rotisserie chicken from the grocery store in a pinch. Isn’t that just the best?
The real flavor is in the soup base, using the Swanson Chicken Broth.
And maaaaybe the cheesy bubbly crostini on top?
And the cheese. OBVS.
The brothy base is made with Swanson Chicken Broth, fire roasted tomatoes, parmesan and basil. Lots of flavor right there. The chicken and pasta lend the dish satiety and even more flavor. Then comes the fun part – a bubbly mozzarella blanketed crouton for topping.
A bowl of this tastes ridiculously comforting and hearty regardless of when you make it. And that’s what makes a recipe such a keeper.
Oh my gosh. I mean, can you even take it?
I love a soup recipe that can be made all year long. While we’re still in soup season right now, there are some recipes I only make in winter. And I’m happy to say that this isn’t one of those. This is a year round soup! It’s a recipe you can even make in the warmer months, because it’s filling and quick and simple. Leftovers for lunch are fantastic too.
The flavors please everyone and well, that’s just the greatest!
Chicken Parmesan Soup
- 2 boneless, skinless chicken breasts , (about 8 ounces total)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 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
- 8 ounces pasta, like rotini or farfalle
- ½ cup finely grated parmesan cheese, plus more for topping
- ½ cup fresh basil leaves, for topping
- 1 to 2 cups bread cubes, 1 to 2 inches in size
- 2 to 3 ounces, sliced mozzarella cheese
Preheat the oven to 400 degrees F. Place the chicken on a baking sheet and sprinkle it with the salt, pepper, garlic powder and basil. Drizzle (or spray) with olive oil. Bake for 20 minutes, or until the chicken is cooked through (internal temperature should be about 160 degrees F). Once cool, cut the chicken into cubes.
While the oven is on, you can begin to make the mozzarella croutons too. Place the bread cubes on a baking sheet and drizzle with olive oil. Bake them for 8 to 10 minutes, or until slightly golden. Remove the baking sheet and cover the cubes in a slice of mozzarella. Return the sheet to the oven for 2 to 3 minutes, until the mozzarella is melty. (Note: you can toast the bread ahead of time and just reheat, topped with the mozzarella! )
Heat a large stock pot over medium heat and add the olive oil. Stir in the onion, garlic, salt, pepper and basil. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Stir in the tomato paste and cook for 5 more minutes.
Add in the chicken, diced tomatoes and Swanson Chicken Broth. Bring the soup to a boil. Reduce it to a simmer and add the pasta. Cook for 8 to 10 minutes (or slightly longer, depending on your cut of pasta), stirring occasionally. Stir in the parmesan cheese. Taste and season with more salt and pepper if needed.
Ladle the soup into bowls and top with a mozzarella crouton (or two!). Sprinkle on some extra parmesan cheese and a few basil leaves. Serve immediately!