Description
This hearty Chicken Parmesan Soup combines tender chicken, rigatoni pasta, and a rich tomato broth infused with Italian herbs and spices, topped with melted fresh mozzarella and Parmesan cheese. It's a comforting, cheesy twist on the classic Chicken Parmesan dish, all conveniently served in a bowl—no fork needed!
Ingredients
Chicken and Seasoning
- 2 Tbsp. extra-virgin olive oil, divided
- 2 (8-oz. each) boneless, skinless chicken breasts, patted dry
- 2 tsp. Italian seasoning, divided
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
Vegetables and Aromatics
- 1 medium-sized (8 oz.) yellow onion, chopped (about 2 cups)
- 6 medium garlic cloves, finely chopped (about 2 Tbsp.)
- 1/2 tsp. crushed red pepper
Broth and Pasta
- 8 cups chicken stock
- 1 (28-oz.) can crushed tomatoes
- 8 oz. uncooked rigatoni pasta (about 2 1/2 cups)
Herbs and Cheese
- 1/2 cup loosely packed chopped fresh basil, plus more for garnish (from 1 [0.5-oz.] pkg.)
- 8 oz. fresh mozzarella cheese, shredded (about 2 cups)
- 1 oz. Parmesan cheese, grated (about 1/4 cup)
Instructions
- Prepare Ingredients: Gather all ingredients and pat the chicken breasts dry to ensure proper browning during cooking.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Season chicken breasts with 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add chicken to the Dutch oven and cook, turning once halfway through, until browned on both sides, approximately 6 minutes total. The chicken does not need to be fully cooked at this stage. Remove the chicken to a plate and set aside, keeping the cooking vessel as is.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil and chopped onion to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion softens, about 3 minutes. Stir in chopped garlic, crushed red pepper, and the remaining 1 teaspoon of Italian seasoning, cooking until fragrant, about 1 minute.
- Add Broth and Tomatoes: Pour in the chicken stock and crushed tomatoes, then add the browned chicken breasts back into the Dutch oven. Bring the mixture to a boil over medium-high heat.
- Cook Pasta and Chicken Through: Stir in rigatoni pasta, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Reduce heat to medium and cook the soup, stirring occasionally, until pasta is al dente and a meat thermometer inserted into the thickest part of the chicken reads 165°F, about 10 to 12 minutes.
- Shred Chicken and Add Basil: Preheat your oven broiler with the rack positioned about 6 inches from the heat. Remove the Dutch oven from heat, transfer the chicken to a cutting board, and shred it using two forks. Return the shredded chicken to the soup and stir in the chopped fresh basil until wilted, about 1 minute.
- Assemble and Broil: Ladle the soup into 4 broiler-safe bowls placed on a baking sheet. Evenly top each bowl with 5 tablespoons shredded mozzarella and 1 tablespoon grated Parmesan cheese.
- Melt Cheese Under Broiler: Place the baking sheet with bowls under the broiler. Broil for 3 to 4 minutes, or until the cheese is melted and browned in spots.
- Garnish and Serve: Remove soup from the oven, garnish with additional fresh basil, and serve immediately for a warm, comforting meal.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F before shredding.
- If broiler-safe bowls are not available, transfer soup to an oven-safe dish before broiling.
- For a spicier soup, increase crushed red pepper to taste.
- Fresh basil is recommended for garnish to add vibrant color and fresh flavor.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
