Chicken Parmesan Soup

Chicken Parmesan Soup

All of the flavours of chicken parm in a tasty soup!

Print Recipe

ingredients

For the breadcrumbs:

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

For the chicken parmesan soup:

• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts (or thighs), cut into bite sized pieces
• 1 onion, diced
• 3 cloves garlic, chopped
• 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 parmigiano reggiano (parmesan cheese), grated
• salt and pepper to taste
• 1 cup mozzarella, shredded
• 1 tablespoon basil (or parsley), chopped

directions

For the breadcrumbs:

1. Melt the butter in a small pan, add the breadcrumbs and garlic powder, mix well and cook until lightly golden brown before setting aside.

For the chicken parmesan soup:

2. Heat the oil in a large saucepan over medium heat, add the chicken and onion and cook, about 10 minutes.
3. Add the garlic and red pepper flakes, mix and cook until fragrant, about a minute.
4. Add the broth, marinara sauce, Italian seasoning, and pasta, bring to a boil, reduce the heat and simmer until the pasta is tender, about 10 minutes, mixing every few minutes.
5. Add the parmesan, mix and let it melt into the broth.
6. Season with salt and pepper to taste.
7. Divide the soup between oven safe bowls, sprinkle on the mozzarella and broil until the cheese melts, about 2 minutes.
8. Sprinkle on the garlic butter breadcrumbs and basil and enjoy!

Nutrition Facts: Calories 421, Fat 19g (Saturated 8g, Trans 0), Cholesterol 95mg, Sodium 895mg, Carbs 47g (Fiber 3g, Sugars 8g), Protein 36g

Nutrition by: