This easy Chicken Parm Soup is basically deconstructed chicken parmesan in a bowl. Big chunks of chicken in a rich tomato soup with the pasta of your choice and p-l-e-n-t-y of gooey mozzarella and Parmesan.
Chicken Parmesan Soup is a perfect soup for chilly winter weeknights. It’s warming and delicious and could not be easier to make.
If you’re craving a big bowl of comfort food, this soup totally delivers.
Incredibly Easy Chicken Soup
I wrote this recipe to use leftover cooked chicken, so you can use leftover chicken you have on hand or grab a rotisserie chicken at the store and use the white meat from that (save the thighs and drumsticks for lunches and the carcass to make soup!).
Since you’re starting with cooked chicken, this soup comes together super quick and easy in one pot with minimal fuss.
- Cooked chicken: To save time, I call for cooked chicken in the recipe, but if you don’t have any cooked chicken on hand, not a problem. I’ve included instructions for cooking your own in the recipe notes, and it will only add a couple of minutes to the overall cooking time.
- Tomato paste: You won’t use a full can of paste in this recipe, so check out my post What to Do With Leftover Tomato Paste for storage tips and recipe ideas to use up the leftovers.
- Crushed tomatoes: The recipe calls for crushed tomatoes, but you can use canned diced tomatoes if you don’t mind a chunkier soup. If you want to use canned whole tomatoes, lightly puree them with an immersion blender or chop them by hand before using.
How to Make Chicken Parm Soup
1. Cook onions until softened in a large pot.
2. Add garlic and red pepper flakes and cook until the garlic is lightly browned before adding the tomato paste and cooking for 1 to 2 minutes.
3. Stir in chicken broth and tomatoes, cover, and simmer for 8 minutes.
4. Add pasta and spices and cook until pasta is al dente.
5. Stir in cooked chicken and Parmesan and dish into bowls.
6. Top each bowl of soup with mozzarella and enjoy!
- Pasta shape: Feel free to get creative with the pasta here. Medium shells or orecchiette work great or try subbing in cheese tortellini for an extra cheesy soup.
- Creamy chicken parm soup: Add ¼ cup to ½ cup of heavy cream to the soup when you stir in the chicken and parmesan for a rich and creamy soup.
What to Serve With Chicken Parm Soup
Can I freeze chicken parm soup?
I don’t recommend freezing soup with pasta and cheese because the pasta bloats in the freezer and cheese can become grainy. But if you leave out the pasta and parmesan, this soup freezes extremely well.
- To freeze, cook the soup according to the recipe, simply omit the pasta and the parmesan.
- Then freeze the soup either all together or in single-serving portions.
- When you’re ready to eat, defrost the soup in the refrigerator and then reheat in either the microwave or on the stove.
- Boil the pasta separately (use 4 ounces for the entire batch or 1 ounce for single servings), and then drain and add them to the heated soup. Stir in parmesan and then dish up the soup and top with mozzarella.
See my post How to Freeze Soup for more tips and tricks.
More Easy Soup Recipes
- Creamy Chicken Noodle Soup
- Quick Chicken Tortellini Soup
- Ham and Potato Soup
- Cheesy Sausage Potato Soup
- Tomato Tortellini Soup
More Favorite Chicken Recipes
- Easy Chicken Francaise
- Chicken Shawarma
- BBQ Chicken Pizza
- Chicken in White Wine Lemon Butter Sauce
- Pesto Chicken Sandwich
Chicken Parm Soup
- 1 tablespoon olive oil
- ½ large onion finely diced
- 3 cloves garlic minced or pressed
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons (33g) tomato paste
- 4 cups (2 14.5-ounce cans) chicken broth
- 2 14-ounce cans crushed tomatoes *
- 4 ounces (about 1 ⅓ cup) penne or favorite pasta for soup
- ½ teaspoon dried basil
- ¼ heaping teaspoon dried oregano
- 2 cups cooked chicken diced or shredded, white or dark meat is fine*
- ½ cup (2oz) shredded Parmesan
- 1 cup (4oz) shredded mozzarella divided
- Salt and pepper to taste
- In a large pot with a lid, heat oil over medium heat. Add onions and cook until they begin to soften and turn translucent around the edges, about 5 minutes.
- Add garlic and red pepper flakes and cook until garlic begins to turn golden and fragrant, about 1 minute. Stir in tomato paste and cook, watching closely, until the paste begins to stick and caramelize on the bottom of the pan, 1 to 2 minutes.
- Stir in chicken broth and crushed tomatoes, scraping the bottom of the pot as you go making sure to dislodge any cooked-on bits.
- Cover and bring to a simmer, adjusting heat as necessary. Simmer for 8 minutes. Add pasta, basil, and oregano, and cook, covered, until pasta is al dente, 10 to 12 minutes. Stir in cooked chicken and parmesan and heat until chicken is warmed through and parmesan is melted.
- Add salt and pepper to taste.
- Ladle into bowls and top each bowl with 1/4 cup of mozzarella cheese. Serve and enjoy!
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