Chicken Parmesan Soup is so comforting. This soup is a mash-up between traditional tomato soup and chicken parmesan, which is typically served over pasta.
Creamy tomato soup seasoned with basil, oregano, Italian seasonings, and a touch of sherry. Tender chopped chicken and gluten-free pasta shells* make up the bulk of the soup. Topped with more freshly-grated parmesan cheese and homemade gluten-free croutons*.
This soup is a new family favorite.
*If not dining gluten-free, you can easily swap out gluten-free pasta and bread for wheat in this recipe.
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What Ingredients are in Chicken Parmesan Soup?
- Chicken breasts, or already cooked leftover chicken. Tip: I prefer chopped chicken in this soup, since shredded tends to soak up a lot of broth.
- Crushed tomatoes. I used the kind that contains basil in it for extra flavor, but plain works great too.
- Tomato Paste for depth of tomato flavor
- Chicken broth
- Minced garlic
- Butter
- Onion
- Dried basil
- Oregano
- Italian Seasonings
- Freshly-grated parmesan cheese
- Mozzarella cheese
- Heavy whipping cream
- Sherry. I love putting sherry in tomato soup. It just adds something special, a touch more richness of flavor.
- Sugar is a must to cut the acidity of the tomatoes
- Gluten-free dried pasta.* I used shells, but any small-shaped pasta will do. I made a glutinous version of this soup with rigatoni for my husband. *You can sub this for wheat pasta.
- A batch of my Gluten Free Croutons – Perfect for salads, soups, and stuffing!, or store-bought plain or lightly seasoned croutons. *You can also make a simplified version of my gluten-free croutons by only using salt, pepper, and olive oil. Then, follow the baking instructions.
How To Make Gluten Free Croutons For Topping Soup:
Making croutons is much more simple to do than you might think. And they even turn out better than store-bought.
I have a separate post on how to make gluten-free croutons. However, I eliminated the seasonings in my crouton recipe and only used salt, pepper, and olive oil. I followed the baking and flipping instructions on the original post from there. This is because the soup already has so much flavor that the croutons don’t need much seasoning.
How To Make Chicken Parmesan Soup:
- Prepare croutons, if making. (See above section)
- Heat oil in a large soup pot over medium heat. Once hot, add in diced chicken. Season with salt and pepper to taste. Allow chicken to cook for 3-5 minutes, or until no longer pink on the outside (chicken will still be raw in the middle). *If using cooked chicken, skip this step. You will add the cooked chicken along with the sherry and heavy cream in Step 9.
- Add in butter and onions; cook until translucent.
- Add in minced garlic. Cook until fragrant, about 1 minute.
- Stir in the tomato paste, incorporating it with the chicken. Allow to cook until the paste begins to stick and caramelize on the bottom of the pan, about 1 to 2 minutes. This adds a ton of depth of tomato flavor.
- Stir in the chicken broth, water, crushed tomatoes, basil, oregano, Italian seasonings, and sugar, scraping the bottom of the pan. *The water helps prevent the soup from becoming too thick once the pasta is cooked.
- Cover the soup and bring it to a simmer, adjusting the heat as needed. Simmer for about 8 minutes.
- Add in the dried pasta. Cook with the lid on until al dente (5-8 minutes, depending on pasta type).
- Turn the heat to low. Then, stir in the sherry, followed by the heavy cream. Simmer until just warmed through, 2 to 3 minutes. Season to taste.
- In a medium-sized bowl, combine mozzarella cheese and parmesan cheese.
- Serve soup topped with the cheese mixture and (optional but highly recommended) croutons.
The soup before toppings. You could eat it plain this way, but it isn’t “Chicken Parmesan Soup” until we finish it off with little mozzarella and parmesan cheese.
Is there anything better than melty cheese and a bowl of hot, delicious soup?
Chicken Parmesan Soup
Ingredients
For the Chicken Parmesan Soup:
- 1 tbsp. neutral oil - I used vegetable oil
- 1 tbsp. butter
- 2 chicken breasts (or 2 cups already cooked chicken) - chopped into bite-sized pieces
- 1 yellow onion - diced
- 1 tsp minced garlic
- 2 tbsp. tomato paste
- 42 oz. crushed tomatoes - 1 28-oz. can + 1 14-oz. can. I used the kind with basil in it, but plain is also fine.
- 4 cups chicken broth
- 1 cup water
- ½ tsp dried basil
- ½ tsp oregano
- 1 tsp Italian seasonings
- 2-3 tbsp. sugar - cuts acidity of tomatoes, adjust to your liking
- 4 oz. dried gluten-free or wheat pasta - I used shells
- 3 tsp sherry
- ½ cup heavy whipping cream
- salt and pepper to taste
Toppings:
- 1 cup mozzarella cheese
- ½ cup freshly-grated parmesan cheese
- Batch of my homemade GF croutons, or store-bought lightly seasoned croutons
Instructions
- Prepare croutons, if making. (See above section)
- Heat oil in a large soup pot over medium heat. Once hot, add in diced chicken. Season with salt and pepper to taste. Allow chicken to cook for 3-5 minutes, or until no longer pink on the outside (chicken will still be raw in the middle). *If using cooked chicken, skip this step. You will add the cooked chicken along with the sherry and heavy cream in Step 9.
- Add in butter and onions; cook until translucent.
- Add in minced garlic. Cook until fragrant, about 1 minute.
- Stir in the tomato paste, incorporating it with the chicken. Allow to cook until the paste begins to stick and caramelize on the bottom of the pan, about 1 to 2 minutes. This adds a ton of depth of tomato flavor.
- Stir in the chicken broth, water, crushed tomatoes, basil, oregano, Italian seasonings, and sugar, scraping the bottom of the pan. *The water helps prevent the soup from becoming too thick once the pasta is cooked.
- Cover the soup and bring it to a simmer, adjusting the heat as needed. Simmer for about 8 minutes.
- Add in the dried pasta. Cook with the lid on until al dente (5-8 minutes, depending on pasta type).
- Turn the heat to low. Then, stir in the sherry, followed by the heavy cream. Simmer until just warmed through, 2 to 3 minutes. Season to taste. *If using cooked chicken, add it in here before the sherry and heavy cream.
- In a medium-sized bowl, combine mozzarella cheese and parmesan cheese.
- Serve soup topped with the cheese mixture and (optional but highly recommended) croutons.
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