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Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 85 reviews

This Chicken Parmesan Soup is a comforting and hearty one-pot meal perfect for chilly days. It blends savory rotisserie chicken, tender pasta, rich marinara sauce, and plenty of Parmigiano Reggiano cheese, topped with melty fresh mozzarella slices. Easy and quick to prepare, this soup offers all the flavors of classic Chicken Parmesan in a warm, cozy bowl.

Ingredients

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Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 cup marinara sauce
  • 1 bay leaf
  • 1 chunk Parmigiano Reggiano rind (optional)
  • 1 teaspoon Italian seasoning (dried basil, oregano, thyme)
  • Salt and freshly ground black pepper, to taste

Protein and Pasta

  • 2 cups shredded rotisserie chicken
  • 3/4 cup penne pasta (or other short pasta)

Toppings

  • 4–6 slices fresh mozzarella
  • 1/2 cup freshly grated Parmigiano Reggiano
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, celery, and carrots, and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the vegetables and stir continuously to form a roux-like base, cooking for 1-2 minutes without browning.
  2. Simmer the soup: Gradually pour in the chicken broth while stirring to avoid lumps. Add the marinara sauce, penne pasta, bay leaf, Parmigiano Reggiano rind if using, and Italian seasoning. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 15 minutes, or until the pasta is al dente. Remove the bay leaf and cheese rind. Taste and season with salt and freshly ground pepper as needed.
  3. Add chicken and finish: Stir in the shredded rotisserie chicken until warmed through. Lay fresh mozzarella slices on top of the soup. Optionally, place the pot or an oven-safe dish under a broiler just until the cheese melts and turns golden and bubbly—watch closely to prevent burning.
  4. Serve: Sprinkle the soup with grated Parmigiano Reggiano and chopped fresh parsley. Ladle into bowls and enjoy with buttered toast or crusty bread if desired.

Notes

  • Use high-quality marinara and real Parmigiano Reggiano for best flavor.
  • Rotisserie chicken saves time; alternatively, brown and cook raw chicken breasts or thighs first then shred.
  • Feel free to swap penne for other short pasta shapes like rotini, farfalle, or shells.
  • The Parmigiano rind enhances umami but is optional.
  • Add red pepper flakes or hot sauce for a spicy kick.
  • To avoid soggy leftovers, cook pasta separately and add when serving.
  • Fresh herbs like basil or thyme can be added for extra aroma.
  • If broiling cheese, watch carefully to prevent burning.

Keywords: Chicken Parmesan Soup, chicken soup, Italian soup, rotisserie chicken recipe, Parmesan cheese soup, easy weeknight soup

Find it online: https://tastybynova.com/chicken-parmesan-soup-recipe/