Chicken Parm Soup

This chicken parm soup takes everything people love about classic chicken parmesan and turns it into a cozy, weeknight friendly bowl. The base starts with onion, garlic, bay leaf, and Italian seasoning gently cooked in olive oil, which builds the kind of tomato rich flavor you would expect from a good pasta bake. Canned diced tomatoes and chicken broth create a simple, savory broth, while small pasta shapes cook right in the pot so the starch helps the soup thicken slightly as it simmers.

To keep things efficient, shredded rotisserie chicken is stirred in at the end just long enough to warm through, which adds tender bites of protein without extra cooking steps. A blanket of mozzarella on top of each bowl melts into the hot soup and gives you that classic chicken parm finish in every spoonful. For tools, you will need a large soup pot, a wooden spoon, a ladle, and a cutting board with a sharp knife. Serve this soup with garlic bread or a simple green salad, and finish with chopped basil and red pepper flakes for a little extra color and heat. It also reheats well for lunches, so it pulls double duty as both comfort food and a smart make ahead option.

1. Build the flavor baseHeat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, bay leaf, and Italian seasoning. Cook, stirring often, until the onion is softened and fragrant, 4 to 5 minutes.If the garlic starts to brown too quickly, lower the heat slightly so it stays sweet and mellow.Use a damp cloth to wipe up any oil splatters around the burner while the aromatics cook.
2. Simmer the broth and cook the pastaAdd the diced tomatoes with their juices, the chicken broth, and the water to the pot. Increase the heat to high and bring to a boil. Add the small pasta, return to a gentle boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes.Stir the pasta a few times as it cooks so it does not stick to the bottom of the pot.Rinse the tomato cans right after emptying them so they are easy to recycle later.
3. Add the chicken and seasonRemove the pot from the heat. Stir in the chopped or shredded rotisserie chicken. Discard the bay leaf and taste the soup, seasoning with kosher salt and black pepper as needed.If the soup has thickened more than you like, splash in a little extra water or broth to loosen it before adjusting the seasoning.Place the chicken container and any packaging straight into the trash or recycling to keep the counter clear.
4. Serve with mozzarella and toppingsLadle the hot soup into bowls and top each portion with mozzarella cheese. Let the bowls sit for about 1 minute so the cheese can melt. Garnish with chopped fresh basil and a pinch of red pepper flakes if you like before serving.For extra chicken parm flavor, add a spoonful of grated parmesan along with the mozzarella.Soak the soup pot in warm soapy water while you eat to make scrubbing easier later.

Olive Oil2 tbsp

- Oil & Vinegar

Onion1 medium

- Produce

Garlic3 clove

- Produce

bay leaf1 leaf

- Spices

Italian Seasoning1 tbsp

- Spices

Diced Tomatoes2 can

- Canned Goods

low-sodium chicken broth4 cup

- broth

Water2 cup

- Beverages

small pasta2 cup

- pasta

Rotisserie chicken3 cup

- Meat

Kosher salt0 count

- Spices

Black Pepper0 count

- Spices

Mozzarella Cheese3 oz

- Dairy

Fresh Basil0 count

- Produce

Red pepper flakes0 count

- Spices

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