Robust Chicken Parmesan Soup Recipe

Chicken Parmesan Soup

Preparation Time: 10 minutes Cooking Time: 40 minutes Total Duration: 50 minutes Servings: 6

All the delicious flavors of chicken parmesan in a delightful soup!

ingredients

For the breadcrumbs:

• 2 tablespoons butter
• 1/2 cup (panko) breadcrumbs (gluten-free for gluten-free)
• 1/2 teaspoon garlic powder

For the chicken parmesan soup:

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts (or thighs), diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken broth (link)
• 2 cups marinara sauce (link)
• 1 teaspoon Italian seasoning (link) (or oregano)
• 8 ounces pasta (gluten-free for gluten-free)
• 1/2 cup grated parmigiano reggiano (parmesan cheese)
• salt and pepper as desired
• 1 cup shredded mozzarella
• 1 tablespoon chopped basil (or parsley)

directions

For the breadcrumbs:

1. In a small pan, melt the butter, add the breadcrumbs and garlic powder, stir well, and cook until lightly golden brown before removing from heat.

For the chicken parmesan soup:

2. In a large saucepan, heat the oil over medium heat, add the chicken and onion, and cook for about 10 minutes.
3. Stir in the garlic and red pepper flakes, cooking until aromatic, around a minute.
4. Incorporate the broth, marinara sauce, Italian seasoning, and pasta, bring to a boil, then lower the heat and let simmer until the pasta is al dente, approximately 10 minutes, stirring occasionally.
5. Stir in the parmesan, allowing it to melt into the broth.
6. Adjust seasoning with salt and pepper to your liking.
7. Pour the soup into oven-safe bowls, top with mozzarella, and broil until the cheese is melted, roughly 2 minutes.
8. Top with the garlic butter breadcrumbs and basil and savor!

Option: Any type of breadcrumbs can be used, I prefer panko!
Option: Include 1/2 teaspoon ground fennel seeds with the garlic.