Best 4 Chicken Parmesan Soup Recipes

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN

Steps:

• In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
• Turn heat to low.
• Season chicken breasts with salt and pepper; add to broth.
• Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
• Stir in baby spinach.
• Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
• Stir in basil; season with salt and pepper to taste.
• Ladle soup into bowls and top with grated cheese.

CHICKEN PARMESAN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
• Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
• Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

PARMESAN CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP

Steps:

• 1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
• 2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
• 3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
• 4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
• 5. Ladle into bowls and top with Parm. Enjoy!
• 6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken