Chicken Parmesan Soup

I remember the exact moment I knew this recipe was destined for Cuba Queen fame. It was during one of my crazy taste-testing sessions. After countless tweaks, I took one spoonful, closed my eyes, and BAM! Pure, unadulterated comfort food bliss. It’s got all the classic Chicken Parmesan flavors we crave, transformed into a cozy, slurp-worthy soup.

And let me tell you, this ain’t your grandma’s bland soup. This Chicken Parmesan Soup is a total Cuba Queen flavor explosion! Think savory chicken, rich tomato broth, and that unmistakable parmesan punch. It’s my mission to take every day eats and make them celebration-worthy, and my Chicken Parmesan Soup hits that mark! Get ready, flavor adventurer, because I’m about to share my recipe for Chicken Parmesan Soup that is guaranteed to blow your mind.

INGREDIENTS You Need for This:

This Chicken Parmesan Soup ingredient list is SHORT but mighty! We’re talking maximum flavor with minimal fuss. That’s the Cuba Queen way!

• 1.5 lbs boneless, skinless chicken breasts: The foundation of our flavor party! I prefer organic, but use whatever you love.
• 1 tbsp olive oil: For sautéing and building our flavor base.
• 1 medium yellow onion, diced: Don’t skimp on the onion. It adds a subtle sweetness that balances the richness.
• 2 cloves garlic, minced: Because what’s Italian-inspired without garlic?
• 1 tsp dried oregano: A must for that authentic Italian aroma.
• 1/2 tsp dried basil: Adds a touch of sweetness and herbaceousness.
• 1/4 tsp red pepper flakes: A little kick! Adjust to your liking.
• 1 (28 ounce) can crushed tomatoes: The base of our rich, flavorful broth. I prefer San Marzano for the best flavor.
• 4 cups chicken broth: Use low-sodium so you can control the saltiness.
• 1 cup heavy cream: The secret to creamy, dreamy Chicken Parmesan Soup heaven. Don’t even think about skipping this!
• 1 cup grated Parmesan cheese: The star of the show! Freshly grated is always best.
• 1/2 cup small pasta, such as ditalini or elbow macaroni: Pasta adds texture and makes it a hearty meal.
• Salt and pepper to taste: Adjust these to your personal preferences.
• Fresh basil, chopped, for garnish: Adds a pop of freshness and color.

The secret to epic Chicken Parmesan Soup is using freshly grated Parmesan instead of the pre-shredded stuff. Trust me, it makes a world of difference. You’ll find the best ingredients for this Chicken Parmesan Soup at your local farmer’s market, or even a well-stocked grocery store.

Splurge on the good Parmesan – trust me. You will NOT regret it. If you’re watching your budget, you can substitute half-and-half for the heavy cream, but the texture won’t be quite as decadent. Store the leftover Parmesan in an airtight container in the fridge to keep it fresh for future flavor adventures!

STEP-BY-STEP INSTRUCTIONS:

Okay, flavor adventurers, let’s get cooking! This Chicken Parmesan Soup recipe is easier than you think. Don’t stress – your Chicken Parmesan Soup is going to be incredible.

1. Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and shred it with two forks. Set aside. This usually takes me exactly 7 minutes on each side!
2. Sauté the Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes and cook for another minute, until fragrant. This is where most people mess up their Chicken Parmesan Soup – they don’t let the garlic get fragrant enough.
3. Build the Broth: Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. This step is crucial for maximum flavor!
4. Add the Pasta: Stir in the pasta and cook according to package directions, until al dente. Remember: al dente. We don’t want mushy pasta in our **delicious Chicken Parmesan Soup**!
5. Stir in the Goodness: Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is smooth and creamy. This is where your Chicken Parmesan Soup transforms into pure magic.
6. Add the Chicken: Add the shredded chicken back to the pot and heat through.
7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh basil. Your Chicken Parmesan Soup should smell rich and savory and should have a vibrant red color from the tomatoes.

Pro tip for Chicken Parmesan Soup perfection: Don’t overcook the pasta! No one likes mushy pasta soup, especially not me. While your Chicken Parmesan Soup is working its magic, grab your camera – this is Instagram gold! And don’t forget to browse Creamy Chicken Parmesan Pasta Soup – The Café Sucre Farine for more inspiration!

PRESENTATION:

Presentation is key, mis amigos! We eat with our eyes first, after all. To really make this Chicken Parmesan Soup shine, ladle it into bowls and top with a generous sprinkle of fresh Parmesan cheese and a chiffonade of fresh basil. People absolutely lose their minds when I serve this Chicken Parmesan Soup at dinner parties! For extra flavor and a fun visual, try adding a swirl of pesto on top!

This Chicken Parmesan Soup absolutely slays at dinner parties! Serve it with a side of crusty garlic bread for dipping and you’ll be the talk of the town. It’s also the perfect cozy meal on a chilly night or a comforting pick-me-up when you’re feeling under the weather. For an Instagram-worthy plating technique, try drizzling a little olive oil over the top and arranging the basil leaves artfully.

If you have any leftover Chicken Parmesan Soup (which is rare in my house!), it’s fantastic reheated the next day. You can also get creative and use it as a sauce for pasta or as a filling for stuffed peppers! During the summer, I like to add grilled zucchini or corn to this **classic Chicken Parmesan Soup** for a seasonal twist. You can also try another soup recipe like my Slow Cooker Chicken Noodle Soup from my site for more soup inspiration!

FAQs:

Got questions? I’ve got answers! I’ve made this Chicken Parmesan Soup more times than I can count, and I’ve learned a few things along the way. Here are some common questions I get from my flavor adventurers:

• Can I make this Chicken Parmesan Soup spicier?

  Absolutamente! Add more red pepper flakes, a pinch of cayenne pepper, or a drizzle of hot sauce. Experiment until you reach your desired level of heat! I personally like to add a pinch of cayenne for an extra kick.

• What if I don’t have heavy cream?

  You can substitute half-and-half, but the soup won’t be quite as rich and creamy. You can also use milk, but it will be even thinner. The heavy cream really is key. It will elevate the texture.

• Can I use a different type of pasta?

  Definitely! Any small pasta shape will work. Ditalini, elbow macaroni, and small shells are all great options.

• Can I make this Chicken Parmesan Soup in a slow cooker?

  Yes! Brown the chicken and sauté the aromatics in a skillet. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream and Parmesan cheese during the last 30 minutes of cooking. This recipe is pretty similar to the recipe in Crock Pot Creamy Chicken Parmesan Soup | Net Cooking Talk if you want to compare!

• How do I know when my Chicken Parmesan Soup is perfectly done?

  The pasta should be tender, the cheese should be melted, and the soup should be smooth and creamy. Taste it and adjust the seasoning as needed. The perfect balance of flavors is key.

• Can I freeze this soup?

  Yes, but the pasta may become a little soft when thawed. To minimize this, cook the pasta separately and add it to the soup after thawing.

• What if I don’t have Parmesan cheese?

  While Parmesan is the star of the show, you can substitute with Asiago cheese for a similar flavor.

Remember, cooking is all about experimenting and having fun! Don’t be afraid to customize this Chicken Parmesan Soup to your liking. And never underestimate the power of a good taste test!

CONCLUSION:

This Chicken Parmesan Soup is everything Cuba Queen stands for: bold flavors, comforting textures, and a whole lot of love. It’s the kind of dish that makes you feel good from the inside out. This recipe reminds me of my Garlic Parmesan Chicken Skewers on my site!

My Chicken Parmesan Soup Power Tips:

• Use freshly grated Parmesan cheese: It makes a world of difference!
• Don’t overcook the pasta: Mushy pasta is a no-go.
• Taste and adjust the seasoning: The perfect balance is key!

Here are a few Chicken Parmesan Soup variations I’ve created and loved:

• Spicy Chicken Parmesan Soup: Add extra red pepper flakes or a pinch of cayenne pepper.
• Creamy Tomato Basil Chicken Parmesan Soup: Add fresh basil to the soup during the last few minutes of cooking.
• Chicken Parmesan Soup with Sausage: Add cooked Italian sausage for an extra layer of flavor.

I’ve found that the Spicy Chicken Parmesan Soup gets the biggest reactions in my house! I’m confident that this will become your signature dish! So get in that kitchen, flavor adventurer, and start creating Chicken Parmesan Soup memories! Make sure to share your results with me – I can’t wait to see your creations! And for another flavorful dish try this Chicken Parmesan Grilled Cheese!

Chicken Parmesan Soup

Print Recipe

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Enjoy the comforting flavors of chicken parmesan in a cozy soup! This hearty soup features tender chicken, rich tomato broth, and plenty of parmesan cheese.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked small pasta (such as ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer.
4. Return the chicken to the pot. Cover and simmer for 15 minutes, or until the chicken is cooked through.
5. Stir in the cooked pasta and Parmesan cheese. Cook until the cheese is melted and the soup is heated through, about 2 minutes.
6. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

Notes

For a richer flavor, add a splash of heavy cream or half-and-half to the soup before serving. You can also add other vegetables like zucchini or bell peppers.