Chicken Parmesan Soup
If you read LNF on the regular, you may have noticed my habit of turning plated food into soups –like this, this, or this. And Chicken Parmesan is one of my all-time favorite Sunday dinners. So…let’s combine them! This version is a lot lighter because nothing is breaded or fried. You’ll get all the flavors of the original.
Plus I’ve got 2 crunchy, crispy toppings to mimic the crunchy, crispy breading on the original. First I’m making Crispy Parmesan Wafers, and then I’m making toasty Italian bread crumbs to sprinkle right on top. These are both super simple and quick to make, and you do them both ahead of time if you want. In fact, you can do all the components of this ahead of time, and let the soup simmer on low all day if you want.
Since this soup is served over pasta, it’s a meal on its own. I used whole wheat macaroni, but ditalini or even mini rigatoni would be good, too. As long as it’s bite-sized. This is another recipe that uses my old standard, Basic Baked Chicken (get the recipe here).
Total Time: 1 hour
Difficulty Level: Easy
½ yellow onion, small diced
2 green bell peppers, small diced
Salt and pepper
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
4 fresh garlic cloves, minced
Basic Baked Chicken (4 small or 3 larger breasts, small diced)
36 ounces of your favorite marinara sauce
6-8 cups chicken broth
1 pound whole wheat macaroni, cooked and drained
Toasted Breadcrumbs (method follows)
Crispy Parmesan Wafers (method follows)
- Add a few tablespoons of olive oil to a large soup pot or French oven over medium heat.
- When you can smell the oil heating up, add the diced onion and bell peppers. Stir to coat with olive oil. Add salt and pepper to taste, oregano, basil, and parsley. Stir again, and let it cook on medium for 5-6 minutes, or until vegetables become translucent.
- Add the garlic cloves, and continue to cook for another 2-3 minutes. Watch carefully so you don’t burn the garlic.
- Add the diced baked chicken, marinara sauce, and chicken broth. Bring soup up to a rolling (not rapid because it will splatter everywhere!) boil, and cook uncovered for 5 minutes.
- Reduce heat to a simmer, and cook for at least 35 minutes uncovered. If you are going to let it simmer longer (which is better!), cover the pot, and reduce heat to low.
- Serve hot over macaroni. Immediately before serving, garnish with toasted breadcrumbs and parmesan crisps (methods follow).
For the toasted breadcrumbs: Spread about ½ cup of Italian style breadcrumbs out of a toaster-oven-sized pan. Toast in your toaster oven for 3-5 minutes, watching carefully so they don’t burn. Toss, and sprinkle over soup.
For the parmesan wafers: Preheat oven to 400 degrees Fahrenheit. Line a half sheet pan with a silicone baking sheet. Scoop heaping tablespoons onto the pan. Bake at 400 for 4-5 minutes, watching carefully. After you remove them from the oven, let them come down to room temperature before serving over soup.