Chicken Parmesan Soup
Chicken parmesan soup is everything you love about classic chicken parm in a cozy, filling soup. Topped with crispy croutons and cheese!
Servings: 6 2 ½ cup servings
Calories: 358kcal
Ingredients
For Soup:
- 1 tablespoon extra virgin olive oil
- 1 pounds boneless, skinless chicken breasts cut in ¼-inch cubes
- 1 cup minced celery
- 1 cup minced onion
- 1 cup quartered carrots
- 2 tablespoons minced garlic
- 1 quart low sodium chicken broth
- 2 cups water
- 1 15 oz can tomato sauce
- 1 Parmesan rind
- 1 dried bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 cups dry rotini pasta about 6 oz
For Serving:
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cups homemade croutons
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the chicken to the pot and cook for 6 minutes, stirring occasionally.
- Add the celery, onions, carrots, and garlic to the pot. Stir together and sauté for 5 minutes.
- Add the chicken broth, water, tomato sauce, cheese rind, bay leaf, basil, oregano, parsley, black pepper, and red pepper to the pot. Stir together. Cover the pot and turn the heat to high. Bring to a boil. It will take about 10 minutes to come to a boil.
- Once the soup is boiling, reduce the heat to medium and add the pasta. Cook uncovered for half the amount of time the pasta box recommends.
- Once the pasta has cooked, remove the pot from the heat and let it sit uncovered for 5 minutes.
- Remove the bay leaf and cheese rind before serving.
- Serve warm, topped with cheeses and croutons.
Nutrition
Serving: 2.5cups | Calories: 358kcal | Carbohydrates: 35g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 785mg | Potassium: 786mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4123IU | Vitamin C: 10mg | Calcium: 186mg | Iron: 3mg
