Description
Chicken Parm Soup is an easy, creamy, tomato soup with pasta noodles, chicken, and cheese. It’s a hot meal that can be made in under 30 mins and is sure to warm your body and fill your stomach.
Ingredients
1 28 oz can San Marzano tomatoes
2 tbsp salted butter
2 tbsp dried minced onion, or 1/2 cup minced fresh onion
1 tsp minced garlic
1 6 oz can tomato paste
4 cups chicken broth
1 tsp oregano
1 1/2 tsp basil
1 tsp salt
2 cups dried pasta, small pasta like small shells, elbows or ditalini
1/2 cup heavy whipping cream
2 cups diced rotisserie chicken
1 cup mozzarella cheese
Instructions
1. Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.
2. In the bottom of a large pot, melt the butter completely.
3. Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.
4. Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.
5. Add in the prepared tomatoes. Stir until combined.
6. Add the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.
7. Bring to a boil. Once the soup is boiling, add in the dry pasta. Set a timer and simmer for 10-12 minutes, stirring occasionally. Start checking for doneness at 10 minutes.
8. Once the pasta is al dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.
9. Turn off the heat.
10. Stir in the heavy cream until well combined.
11. Serve and top each bowl with some mozzarella cheese.
Notes
Use rotisserie chicken for ease and extra flavor.
Start checking pasta at the 10-minute mark to prevent overcooking.
Top with extra cheese or fresh basil for added flavor.