About
Everyone's favorite Italian dish is ready to take the coldest of winter nights by storm! Chicken Parmesan Soup — a rich tomato and chicken broth filled with golden, juicy chunks of chicken and tender, filling pasta. Notes of fragrant basil and garlic help take Chicken Parmesan Soup to the next level and really make you feel like you're eating the classic while you happily sip!
Ingredients
- For the chicken:
- 2 chicken breasts, boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- olive oil, to taste
- For the soup:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon black pepper, plus more, to taste
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced fire-roasted tomatoes
- 6 cups chicken broth
- 8 ounces rotini
- 1/2 cup parmesan cheese, finely grated
- Optional, for serving:
- parmesan cheese, to taste, grated
- fresh basil leaves, to taste
- garlic bread, to taste, cooked and warm
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -On a baking sheet, add the chicken breasts.
Step 3 -Sprinkle the chicken evenly with 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, and 1/2 teaspoon of the dried basil.
Step 4 -Drizzle the chicken with the extra olive oil.
Step 5 -Bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 20 minutes.
Step 6 -Transfer the baking sheet from the oven and allow the chicken breasts to cool until safe to handle.
Step 7 -Cut the chicken breasts into cubes and set them aside.
Step 8 -In a stock pot over medium heat, heat 1 tablespoon of the remaining olive oil.
Step 9 -Add the onions, the garlic, 1 teaspoon of the remaining salt, 1 teaspoon of the remaining black pepper, and the remaining dried basil and cook, while stirring, until the onions soften, about 5-6 minutes.
Step 10 -Add the tomato paste to the onion mixture and cook, while stirring, until it is incorporated and caramelized, about 5 minutes.
Step 11 -Add the chicken cubes, the tomatoes and their juices, and the chicken broth to the onion mixture and stir to combine.
Step 12 -Bring the soup mixture to a boil, then reduce the heat to a simmer.
Step 13 -Add the rotini and cook, while stirring occasionally, until it is al dente, about 8-10 minutes.
Step 14 -Add 1/2 cup of the parmesan cheese and stir to combine.
Step 15 -Taste the soup mixture for seasoning and add the extra salt and the extra black pepper, as needed.
Step 16 -Serve the soup with the extra parmesan cheese, the basil leaves, and the garlic bread.
