Chicken Parmesan Soup
A flavour-packed dish that beautifully blends the essence of traditional chicken Parmesan with the heartiness of a warm, comforting soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 500g Chicken Breast
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 400g can Diced Tomatoes
- 4 cups Chicken Broth
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 200g Mozzarella Cheese, shredded
- 50g Parmesan Cheese, grated
- Salt and Pepper to taste
Instructions
- Sauté the veggies: In a large pot over medium heat, pour in the olive oil. Once it shimmers, toss in the diced garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened.
- Add the chicken: Next, introduce your diced chicken breast straight to the pot. Cook the chicken until it is no longer pink on the outside, about 5 minutes.
- Incorporate tomatoes & broth: Pour in the canned diced tomatoes along with their juice and the chicken broth. Add the dried oregano, dried basil, and a sprinkling of salt and pepper. Stir everything together.
- Simmer away: Bring the soup to a gentle simmer and then reduce the heat to low. Cover and allow to simmer for 20-25 minutes.
- Cheesy goodness: After 25 minutes, it’s time to melt in the mozzarella and Parmesan cheese. Stir until the cheese is fully melted.
- Serve it up: Ladle the soup into bowls and finish with a sprinkle of extra cheese and fresh basil on top.
Notes
For a vegetarian twist, skip the chicken and replace with hearty veggies like zucchini and bell peppers. Enjoy with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: soup, chicken parmesan, comfort food, Italian, hearty meal