Chicken Parmigiana, a beloved Italian-American dish, gets a cozy, soup-y makeover! This recipe combines the rich flavors of breaded chicken, marinara sauce, and melted mozzarella in a hearty and satisfying soup perfect for a chilly evening or a comforting weeknight meal. Forget lengthy prep – this recipe is surprisingly quick and easy, making it ideal for busy weeknights.
What Makes This Chicken Parmigiana Soup So Special?
This recipe transcends a simple chicken soup by cleverly incorporating the key elements of Chicken Parmigiana. We achieve that classic breaded chicken flavor without the deep frying, ensuring a lighter, healthier, yet equally delicious result. The creamy texture, achieved without heavy cream, adds richness and indulgence, while the fresh basil brightens the overall flavor profile.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions: A Step-by-Step Guide
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Prepare the Chicken: In a shallow dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Add the cubed chicken and toss to coat evenly.
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Brown the Chicken: Add the breaded chicken to the pot and cook, stirring occasionally, until lightly browned on all sides. This step develops a lovely crust and enhances the flavor.
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Simmer the Soup: Pour in the crushed tomatoes, tomato sauce, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
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Add Cheese and Finish: Stir in the shredded mozzarella cheese until melted and creamy. Taste and adjust seasoning as needed.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread for dipping – the perfect accompaniment to this comforting soup!
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Absolutely! Using pre-cooked rotisserie chicken will significantly reduce prep time. Simply skip steps 1-3, add the shredded rotisserie chicken to the pot with the sautéed onions and garlic, and proceed with step 4.
What kind of breadcrumbs should I use?
Panko breadcrumbs are ideal for achieving a light and crispy crust, but regular breadcrumbs work well too.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I add other vegetables to this soup?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or mushrooms along with the onions. Add them during step 1 and cook until tender.
Is this soup gluten-free?
To make this soup gluten-free, ensure you use gluten-free breadcrumbs and check the labels of your other ingredients to verify they don't contain gluten.
This Chicken Parmigiana Soup recipe is a guaranteed crowd-pleaser. Its simplicity, deliciousness, and adaptability make it a perfect addition to your culinary repertoire. Enjoy!
