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–+ servings
Chicken Parmesan Soup

Chicken Parmesan Soup

5 from 1 vote

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Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 6 bowls
Chicken Parmesan Soup is so comforting. This soup is a mash-up between traditional tomato soup and chicken parmesan, which is typically served over pasta.
Creamy tomato soup seasoned with basil, oregano, Italian seasonings, and a touch of sherry. Tender chopped chicken and gluten-free pasta shells* make up the bulk of the soup. Topped with more freshly grated parmesan cheese and homemade gluten-free croutons*.
*If not dining gluten-free, swap these ingredients out for wheat pasta and bread/croutons.
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Ingredients

For the Chicken Parmesan Soup:

  • 1 tbsp. neutral oil I used vegetable oil
  • 1 tbsp. butter
  • 2 chicken breasts (or 2 cups already cooked chicken) chopped into bite-sized pieces
  • 1 yellow onion diced
  • 1 teaspoon minced garlic
  • 2 tbsp. tomato paste
  • 42 oz. crushed tomatoes 1 28-oz. can + 1 14-oz. can. I used the kind with basil in it, but plain is also fine.
  • 4 cups chicken broth
  • 1 cup water
  • ½ teaspoon dried basil
  • ½ teaspoon oregano
  • 1 teaspoon Italian seasonings
  • 2-3 tbsp. sugar cuts acidity of tomatoes, adjust to your liking
  • 4 oz. dried gluten-free or wheat pasta I used shells
  • 3 teaspoon sherry
  • ½ cup heavy whipping cream
  • salt and pepper to taste

Toppings:

  • 1 cup mozzarella cheese
  • ½ cup freshly-grated parmesan cheese
  • Batch of my homemade GF croutons, or store-bought lightly seasoned croutons

Instructions

  • Prepare croutons, if making. (See above section)
  • Heat oil in a large soup pot over medium heat. Once hot, add in diced chicken. Season with salt and pepper to taste. Allow chicken to cook for 3-5 minutes, or until no longer pink on the outside (chicken will still be raw in the middle). *If using cooked chicken, skip this step. You will add the cooked chicken along with the sherry and heavy cream in Step 9.
  • Add in butter and onions; cook until translucent.
  • Add in minced garlic. Cook until fragrant, about 1 minute.
  • Stir in the tomato paste, incorporating it with the chicken. Allow to cook until the paste begins to stick and caramelize on the bottom of the pan, about 1 to 2 minutes. This adds a ton of depth of tomato flavor.
  • Stir in the chicken broth, water, crushed tomatoes, basil, oregano, Italian seasonings, and sugar, scraping the bottom of the pan. *The water helps prevent the soup from becoming too thick once the pasta is cooked.
  • Cover the soup and bring it to a simmer, adjusting the heat as needed. Simmer for about 8 minutes.
  • Add in the dried pasta. Cook with the lid on until al dente (5-8 minutes, depending on pasta type).
  • Turn the heat to low. Then, stir in the sherry, followed by the heavy cream. Simmer until just warmed through, 2 to 3 minutes. Season to taste. *If using cooked chicken, add it in here before the sherry and heavy cream.
  • In a medium-sized bowl, combine mozzarella cheese and parmesan cheese.
  • Serve soup topped with the cheese mixture and (optional but highly recommended) croutons.

Notes

I have a separate post on how to make gluten-free croutons. However, I eliminated the seasonings in my crouton recipe and only used salt, pepper, and olive oil. I followed the baking and flipping instructions on the original post from there. This is because the soup already has so much flavor that the croutons don't need much seasoning.
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