Easy Chicken Parm Soup Recipe

Introduction

This Easy Chicken Parm Soup captures all the comforting flavors of classic chicken parmesan in a warm, hearty bowl. Made with tender chicken, savory tomatoes, aromatic herbs, and melted mozzarella, it’s a perfect dish for chilly evenings or when you need a satisfying meal fast.

Ingredients

• 1 28 oz can San Marzano tomatoes
• 2 tbsp salted butter
• 2 tbsp dried minced onion, or 1/2 cup minced fresh onion
• 1 tsp minced garlic
• 1 6 oz can tomato paste
• 4 cups chicken broth
• 1 tsp oregano
• 1 1/2 tsp basil
• 1 tsp salt
• 2 cups dried pasta (small shapes like small shells, elbows, or ditalini)
• 1/2 cup heavy whipping cream
• 2 cups diced rotisserie chicken
• 1 cup mozzarella cheese

Instructions

1. Step 1: Pour the can of tomatoes into a large bowl and use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.
2. Step 2: In the bottom of a large pot, melt the butter completely over medium heat.
3. Step 3: Add the minced onion and garlic, sautéing until fragrant, about 1-2 minutes.
4. Step 4: Stir in the tomato paste and 1 cup of chicken broth until smooth.
5. Step 5: Add the diced tomatoes and stir to combine.
6. Step 6: Pour in the remaining 3 cups of chicken broth, then add oregano, basil, and salt. Stir well.
7. Step 7: Bring the soup to a boil, then add the dried pasta. Reduce heat and simmer, stirring occasionally, for 10-12 minutes. Begin checking the pasta for doneness at 10 minutes.
8. Step 8: Once the pasta is al dente, stir in the diced chicken until evenly distributed.
9. Step 9: Turn off the heat and stir in the heavy cream until thoroughly combined.
10. Step 10: Serve hot, topping each bowl with mozzarella cheese to melt on top.

Tips & Variations

• Use fresh basil instead of dried for a brighter flavor.
• Swap rotisserie chicken with cooked chicken breast or thighs for a homemade touch.
• Try adding crushed red pepper flakes for a little heat.
• Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.
• If you prefer a thicker soup, add more tomato paste or simmer longer to reduce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream from separating. Add a splash of chicken broth if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream?

Yes, you can omit the heavy cream for a lighter version. The soup will be less rich but still flavorful, especially if you use quality broth and tomatoes.

What pasta works best for this soup?

Small pasta shapes like small shells, elbows, or ditalini are ideal because they cook quickly and are easy to spoon up with the soup.

Easy Chicken Parm Soup Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

This Easy Chicken Parm Soup is a comforting and flavorful dish inspired by the classic chicken parmesan flavors. Made with San Marzano tomatoes, aromatic herbs, tender rotisserie chicken, creamy heavy cream, and melted mozzarella cheese, this hearty soup is ready in under an hour and perfect for a cozy meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 28 oz can San Marzano tomatoes
• 2 tbsp salted butter
• 2 tbsp dried minced onion (or 1/2 cup minced fresh onion)
• 1 tsp minced garlic
• 1 6 oz can tomato paste
• 4 cups chicken broth
• 1 tsp oregano
• 1 1/2 tsp basil
• 1 tsp salt

Pasta and Protein

• 2 cups dried pasta (small pasta like small shells, elbows or ditalini)
• 2 cups diced rotisserie chicken

Finishing Ingredients

• 1/2 cup heavy whipping cream
• 1 cup mozzarella cheese

Instructions

1. Prepare the tomatoes. Pour the can of San Marzano tomatoes into a large bowl and use kitchen shears to cut and dice the tomatoes into small pieces. Set aside for later use.
2. Sauté aromatics. In the bottom of a large pot, melt the butter completely over medium heat. Add the minced onion and garlic, sautéing until fragrant, about 1-2 minutes.
3. Add tomato paste and broth. Stir in the tomato paste and 1 cup of chicken broth until smooth and well combined with the sautéed onion and garlic.
4. Combine tomatoes and seasonings. Add in the prepared diced tomatoes to the pot. Stir to combine. Then add the remaining 3 cups of chicken broth along with oregano, basil, and salt. Stir well.
5. Boil and cook pasta. Bring the soup to a boil. Once boiling, add the dried pasta and reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente. Start checking at 10 minutes to avoid overcooking.
6. Add chicken. Once the pasta is al dente, stir in the diced rotisserie chicken, mixing thoroughly to distribute the chicken evenly throughout the soup.
7. Finish with cream. Turn off the heat and stir in the heavy whipping cream until fully incorporated and the soup is creamy.
8. Serve with cheese. Ladle the soup into bowls and top each serving with mozzarella cheese, allowing it to melt into the warm soup before eating.

Notes

• You can substitute fresh tomatoes if San Marzano are not available, but canned tomatoes offer consistent flavor and texture.
• Use small shaped pasta for the best texture and soup consistency.
• For a lighter version, use half-and-half instead of heavy cream.
• Rotisserie chicken adds convenience, but leftover cooked chicken or even grilled chicken breasts can be used.
• Adjust salt and herbs to your taste preference.
• To make this soup gluten free, use gluten free pasta.

Keywords: Chicken Parmesan Soup, Easy Soup, Italian Soup, Rotisserie Chicken Soup, Creamy Chicken Soup, Comfort Food