One of the things I look forward to most when cooler weather arrives is serving soup for dinner. Soup is such an easy meal, and always so comforting, and my husband declared this Chicken Parmesan Soup the best he’s had in a while!
The kids and I love it too. It’s hearty, filling, and has all the flavors of Chicken Parmesan. It’s definitely a keeper.
I used a rotisserie chicken in this recipe, but you could certainly cook and shred your own chicken. And any pasta will work.
I like to use shells, or something curly, like rotini, but use whatever you have handy.
If you’re planning on leftovers, try serving the pasta on the side and letting people add their own. That way the pasta won’t be soggy the next day.
We loved this soup and it will be appearing on the menu again very soon!Print
- 1 tablespoon olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 7 cups low-sodium chicken broth
- 2-3 cups cooked, shredded chicken
- 2 (15 oz.) cans diced tomatoes
- 1 (6 oz.) can tomato paste
- 2 teaspoons Italian seasoning
- 6 ounces pasta
- 1/3 cup grated Parmesan cheese
- 1/4 cup basil leaves, chopped
- Salt and pepper to taste
- Croutons and additional Parmesan cheese, for garnish
- Heat the oil in a large sauce pan over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Add the red pepper flakes and fennel and cook until fragrant, about 1 minute.
- Add the broth, chicken, tomatoes, tomato paste and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for 5-10 minutes before adding the pasta. Cook an additional 10 minutes or until the pasta is just tender. Stir in fresh basil and season with salt and pepper, to taste. Garnish with croutons and additional Parmesan cheese before serving.
- Remove the chicken, shred and mix it back into the soup.
- Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!
- Serving Size: 8
Who Dished It Up First: Adapted from Closet Cooking