Chicken Parmigiano Soup
Warm, hearty, and packed with comforting Italian flavors, Chicken Parmigiano Soup is the perfect one-pot meal to satisfy your cravings. This easy-to-make recipe combines tender shredded chicken, al dente pasta shells, and a rich tomato-basil broth infused with fragrant garlic and herbs. What sets this soup apart is the addition of Parmesan cheese melted right into the broth, creating a velvety texture, and a finishing sprinkle of mozzarella for that signature gooey touch. Ready in just 50 minutes, this soul-soothing dish is ideal for busy weeknights or a casual dinner party. Garnish with fresh parsley for a burst of brightness, and pair it with crusty bread to soak up every last drop of this irresistible meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 28 ounces (1 large can) crushed tomatoes
- 6 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup uncooked pasta shells
- 0.75 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat.
Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Sear the chicken breasts in the pot for 2-3 minutes per side until lightly golden. Remove and set aside (they will finish cooking later).
In the same pot, add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Pour in the can of crushed tomatoes and 6 cups of chicken broth, stirring to combine.
Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Bring the mixture to a simmer.
Return the chicken breasts to the pot. Lower the heat, cover, and let simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Add 1 cup of uncooked pasta shells to the soup and simmer for another 8-10 minutes, or until the pasta is cooked to al dente.
Stir in 0.75 cup of grated Parmesan cheese until fully melted and integrated into the soup.
Right before serving, sprinkle 0.5 cup of shredded mozzarella cheese into the soup, letting it partially melt for gooey consistency.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.
Nutrition Facts
Calories |
6831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 9221 mg | 401% | |
| Total Carbohydrate | 1205.1 g | 438% | |
| Dietary Fiber | 288.2 g | 1029% | |
| Total Sugars | 662.4 g | ||
| Protein | 380.0 g | 760% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5036 mg | 387% | |
| Iron | 149.7 mg | 832% | |
| Potassium | 48328 mg | 1028% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
