Chicken Parmesan Soup Recipe
To create this cozy soup, you’ll need a handful of simple, flavorful ingredients. Here’s what you’ll need and why each is essential to the dish
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cups rotini pasta (or any short pasta)
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tbsp dried basil
- 1 tbsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced chicken breast and cook for 5-7 minutes, until browned and cooked through. Remove chicken and set aside.
- In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Stir in the diced tomatoes, chicken broth, heavy cream, basil, oregano, and salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the pasta and simmer for another 10 minutes, or until the pasta is tender.
- Stir in the Parmesan and mozzarella cheese, letting it melt into the soup. Return the cooked chicken to the pot and mix.
- Serve the soup in bowls, garnished with fresh parsley and extra Parmesan if desired.