Imagine a chilly evening, a warm bowl, and the comforting flavors of chicken parmesan. Now, imagine all that deliciousness simplified into a one-pot chicken parmesan soup! This recipe combines the classic taste of chicken parmesan with the ease and coziness of a hearty soup. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this guide provides a detailed recipe and helpful tips to create a flavorful and easy chicken parmesan soup that will become a family favorite. Get ready to learn a unique twist that elevates this soup to the next level!
Why You’ll Love This Recipe
This chicken parmesan soup is more than just a meal; it’s an experience. Here’s why you’ll fall in love with it:
The Unique Twist: A splash of dry sherry (about 2 tablespoons) just before serving transforms the flavor.
The Science Behind It: The dry sherry introduces both acidity and umami, creating a perfect balance with the tomatoes’ sweetness and enhancing the savory notes. The alcohol also helps carry those wonderful aromas.
Comforting and Flavorful: Expect a cheesy, tomatoey delight that’s perfect for a cozy night in. It truly is the ultimate comfort food.
Easy and Convenient: Made in one pot, whether you use a slow cooker or the stovetop, makes cleanup a breeze. Less time cleaning, more time enjoying!
Family-Friendly: This soup is a guaranteed crowd-pleaser, loved by both kids and adults. A win-win for everyone at the table!
Ingredients Needed
- 4 garlic cloves (minced)
- 1/2 large green bell pepper (finely chopped)
- ½ medium white onion (finely chopped)
- 1 can crushed tomatoes ((14.5 ounces))
- ½ pound raw boneless skinless chicken breast
- 3 cups chicken stock (plus additional if needed)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter ((optional))
- 2 cups shredded mozzarella cheese
- Chopped fresh basil (for garnish)
Ingredient Notes & Substitutions
Chicken: I prefer using chicken breasts for this recipe, but chicken thighs work just as well, adding a bit more richness. If you’re short on time, rotisserie chicken is a fantastic shortcut. Just add it during the last 30 minutes of cooking to heat through.
Pasta: Penne is my go-to for this soup because it holds its shape nicely. However, feel free to experiment! Rotini, ditalini, or even small shells would be delicious. For a gluten-free option, quinoa pasta or rice pasta are great alternatives, but be mindful that they can sometimes become a bit softer, so check for doneness frequently.
Tomatoes: While I love the convenience of canned crushed tomatoes, fresh tomatoes can also be used. You’ll need about 2 pounds of fresh tomatoes, peeled and crushed. You might need to add a touch more tomato paste to concentrate the flavor.
Cheese: Parmesan and mozzarella are the classic choices for chicken parmesan, and they work wonderfully in this soup. Freshly grated Parmesan melts beautifully and has a richer flavor than pre-shredded. For mozzarella, I prefer low-moisture, part-skim, as it melts without becoming watery. Provolone or asiago are also great alternatives for a slightly different flavor profile. You can learn more about the different types of mozzarella from WebstaurantStore.
Broth: Using low-sodium chicken broth allows you to control the salt level in the soup, making it a healthier option.
Herbs: If you don’t have fresh basil on hand, dried Italian seasoning works perfectly. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. More information about Italian seasoning can be found on Wikipedia.
How to Make Chicken Parmesan Soup
Step 1: Combine Ingredients in the Slow Cooker
In a 5-quart or larger slow cooker, stir together the minced garlic, finely chopped green bell pepper, chopped onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. The mixture should be well combined, with the chicken submerged in the liquid. The aroma of garlic, bell pepper, and onion will already start to fill your kitchen, promising a flavorful meal.
Step 2: Cook on Low or High
Cover the slow cooker and cook on low for 7-1/2 hours or on high for 3-1/2 hours. The chicken is cooked through when it’s no longer pink and easily shreds with a fork.
Step 3: Cook Pasta
About 30 minutes before the slow cooker time is up, heat a medium pot of salted water to boiling. Cook the penne pasta according to package instructions until al dente. It’s crucial to cook the pasta al dente to prevent it from becoming mushy in the soup. Once cooked, drain the pasta well.
Step 4: Shred the Chicken
Carefully transfer the cooked chicken to a cutting board. While the chicken is still warm, use two forks to coarsely shred it. Shredding the chicken while it’s warm makes the process much easier.
Step 5: Add Parmesan, Butter, Pasta and Chicken
Add the grated Parmesan cheese, unsalted butter (if using), cooked pasta, and shredded chicken to the slow cooker. Stir until all ingredients are well combined and the cheese is melted, creating a creamy and flavorful soup.
Step 6: Serve with Mozzarella and Basil
Serve the chicken parmesan soup hot, garnished with shredded mozzarella cheese and fresh chopped basil. And now, for the secret twist: add a splash of dry sherry (about 2 tablespoons) just before serving to brighten the flavors and add a layer of complexity that will surprise and delight your taste buds!
Pasta Perfection: Choosing the Right Shape
The type of pasta you use can significantly impact the texture and overall experience of your chicken parmesan soup.
Penne: This classic choice holds its shape well and provides a satisfying bite.
Ditalini: These small, tube-shaped pasta cook quickly and create a smoother, more delicate texture.
Rotini: The spirals of rotini add delightful texture and catch the flavorful sauce, ensuring every bite is packed with flavor.
Gluten-Free Pasta: If you’re avoiding gluten, options like quinoa or rice pasta are excellent alternatives. Keep in mind that they may cook faster and become softer than traditional pasta, so monitor them closely.
Adapting for Dietary Needs
This chicken parmesan soup is easily adaptable to suit various dietary needs.
Low-Sodium
To reduce the sodium content, use low-sodium chicken broth and tomato products. Also, reduce or omit the added salt, and taste as you go.
Gluten-Free
Simply use gluten-free pasta and ensure that all other ingredients, especially the Italian seasoning, are gluten-free.
Dairy-Free
Substitute dairy-free cheese alternatives for the Parmesan and mozzarella. You can also omit the butter or use a dairy-free butter substitute.
Pro Tips & Troubleshooting
Pro Tips
- Shred the chicken while it’s warm for easiest handling.
- If the soup is too thick, stir in a bit of extra stock before serving.
- For extra flavor, add a pinch of red pepper flakes.
- Don’t overcook the pasta, or it will become mushy.
- Add the sherry right before serving to maintain the bright flavor.
- Taste and adjust seasonings (salt, pepper, Italian seasoning) to your preference.
Common Mistakes to Avoid
- Adding too much pasta, which can make the soup too thick.
- Overcooking the chicken, making it dry and tough.
- Not using enough liquid, resulting in a thick, stew-like consistency.
- Forgetting to season the soup properly.
Serving & Storage
Serving Ideas
- Serve with crusty bread for dipping into the delicious broth.
- Garnish with a dollop of ricotta cheese for added creaminess.
- Add a side salad for a complete and balanced meal.
- Pair with a glass of Chianti or other Italian red wine to enhance the Italian flavors.
Storage and Make-Ahead
Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For best results, freeze the soup without the pasta. Add cooked pasta when reheating. Store in freezer-safe containers for up to 2-3 months.
Reheating: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, thaw overnight in the refrigerator before reheating.
Conclusion
This chicken parmesan soup is a delightful twist on a classic dish, offering an easy, flavorful, and comforting meal that’s perfect for the whole family. The unique addition of dry sherry elevates the flavor profile, adding a touch of sophistication. Don’t hesitate to adapt the recipe to your preferences, experiment with different pasta shapes, or adjust the seasonings to your liking. Even beginner cooks can achieve success with this recipe. So, gather your ingredients, follow the simple steps, and get ready to enjoy a bowl of pure comfort! Share this recipe with your friends and family, or explore other soup recipes for more culinary inspiration.
For those looking for other chicken-based recipes, why not try a healthy slow cooker honey garlic chicken recipe? It offers a delightful contrast to the creamy nature of the soup and showcases the versatility of chicken in different cuisines. Alternatively, if you enjoy slow cooking, consider making a white chicken chili.
FAQ
Can you use cooked chicken instead of raw chicken, and how does it affect cook time?
Yes, you can use cooked chicken, like rotisserie chicken. Reduce the cooking time significantly since the chicken only needs to heat through. Add it during the last 30 minutes of cooking.
What adjustments are needed for doubling the recipe?
You may need a larger slow cooker or pot. Increase the ingredients proportionally, but monitor the seasoning levels, especially salt and Italian seasoning.
How do I substitute dried herbs for fresh herbs in this recipe?
Use about 1 teaspoon of dried Italian seasoning for every tablespoon of fresh herbs the recipe calls for.
What are the best substitutions for pasta to make this recipe gluten-free or lower carb?
For a gluten-free option, use gluten-free pasta like quinoa or rice pasta. For a lower-carb option, consider using zucchini noodles or cauliflower rice, adding them towards the end of the cooking process.
How do I adjust the recipe for low-sodium diets?
Use low-sodium chicken broth and tomato products. Reduce or omit added salt, and taste as you go.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the pasta. Add cooked pasta when reheating for the best texture. Freezing the pasta in the soup can make it mushy.
What size of slow cooker do you use for this recipe?
A 5-quart or larger slow cooker is recommended to accommodate all the ingredients comfortably.
Cozy Chicken Parmesan Soup: One-Pot Comfort!
Ingredients
Method
- In a 5-quart or larger slow cooker, stir together the minced garlic, finely chopped green bell pepper, chopped onion, crushed tomatoes, raw chicken breast, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. The mixture should be well combined, with the chicken submerged in the liquid.
- Cover the slow cooker and cook on low for 7-1/2 hours or on high for 3-1/2 hours. Cook until the chicken is no longer pink and easily shreds with a fork.
- About 30 minutes before the slow cooker time is up, heat a medium pot of salted water to boiling. Cook the penne pasta according to package instructions until al dente. Once cooked, drain the pasta well.
- Carefully transfer the cooked chicken to a cutting board. While the chicken is still warm, use two forks to coarsely shred it.
- Add the grated Parmesan cheese, unsalted butter (if using), cooked pasta, and shredded chicken to the slow cooker. Stir until all ingredients are well combined and the cheese is melted, creating a creamy and flavorful soup.
- Serve the chicken parmesan soup hot, garnished with shredded mozzarella cheese and fresh chopped basil. Add a splash of dry sherry (about 2 tablespoons) just before serving to brighten the flavors.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
