Chicken Parmigiana, that beloved Italian-American dish, gets a cozy, soup-y makeover! This recipe delivers all the familiar flavors – rich tomato sauce, melty mozzarella, and crispy-breaded chicken – in a warm and satisfying bowl. It's perfect for a chilly evening or when you crave comfort food without the heaviness.
What Makes This Chicken Parmigiana Soup Recipe Special?
This isn't your average chicken soup. We're elevating the experience by incorporating the quintessential elements of Chicken Parmigiana. The secret lies in the perfectly balanced sauce, the tender chicken, and the satisfying chew of the pasta. We'll also explore ways to customize this recipe to your preferences, whether you prefer a thicker or thinner soup, spicier or milder flavors. Get ready to experience a new level of comfort food!
Ingredients You'll Need:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for a spicier kick)
- 1 cup chicken broth
- 1/2 cup small pasta (like ditalini, elbow macaroni, or orzo)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
- Salt and pepper to taste
Instructions: A Step-by-Step Guide
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Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
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Build the Flavor Base: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, allowing the flavors to meld.
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Add Chicken and Pasta: Return the cooked chicken to the pot. Add the chicken broth and the pasta. Stir well to combine. Bring the soup back to a simmer, then cover and cook until the pasta is tender, about 8-10 minutes, or according to package directions.
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Melt the Mozzarella: Stir in the shredded mozzarella cheese until melted and creamy.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil leaves, if desired.
Frequently Asked Questions (FAQ)
Can I use different types of pasta?
Absolutely! While small pasta shapes like ditalini or elbow macaroni work best, you can experiment with other small pasta varieties like orzo or even tiny shells. Just be sure to adjust the cooking time accordingly.
How can I make this soup thicker?
For a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
Can I add other vegetables?
Yes! Feel free to add other vegetables like bell peppers, mushrooms, or spinach. Add them along with the onions and garlic for optimal flavor.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Is this soup gluten-free?
To make this soup gluten-free, ensure you use gluten-free pasta. Check the labels carefully.
Tips for the Perfect Bowl:
- Don't overcrowd the pot: Give the chicken enough space to brown properly. Cook in batches if necessary.
- Taste and adjust seasoning: Seasoning is key! Taste the soup throughout the cooking process and adjust salt, pepper, and herbs to your liking.
- Garnish generously: Fresh basil adds a bright, herbaceous note that complements the rich tomato sauce.
This Chicken Parmigiana Soup is a delicious and satisfying meal that’s easy to make and perfect for any occasion. Enjoy!
