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This Chicken Parmesan Soup puts a warm, cheesy spin on traditional chicken soup. Featuring torn rotisserie chicken, noodles and bold tomato flavors, this satisfying meal takes just half an hour to make. It's just what you need during soup weather and will win over everyone at your table with its smooth texture and intense flavors.
Authentic Italian Warmth
What gets me is how this soup turns the standard chicken parm into something so snug and comforting. When you mix the soft chicken, flavorful tomatoes and gooey parmesan, you get amazing taste in every spoonful. And the best part? It's ready in 30 minutes flat, so it's perfect for those crazy evenings when you want something filling and tasty.
What You'll Need
- Seasonings: Italian herbs, salt, and pepper to bump up the taste.
- Broth: Chicken broth forms the foundation.
- Cheese: Parmesan cheese gives it that thick, creamy finish.
- Pasta: Penne, Ziti or whatever pasta you love, cooked firm to the bite.
- Tomatoes: San Marzano-style crushed tomatoes for deep, genuine flavor.
- Chicken: Pulled rotisserie chicken for ease or any pre-cooked chicken breasts or thighs.
Let's Make It Together
- Serve
- Top with fresh basil, extra parmesan, and enjoy with crusty bread on the side.
- Stir in Cheese
- Slowly mix in parmesan cheese, stirring until it melts and the soup gets thicker. Add more seasoning if needed.
- Incorporate Chicken
- Toss in the shredded rotisserie chicken and mix well. Let it warm up as the pasta finishes cooking.
- Add Pasta
- Mix in the dry pasta and simmer until it's tender but firm. Stir now and then to keep it from clumping.
- Prepare the Base
- Warm up a thick-bottomed pot or Dutch oven and cook onions and garlic in olive oil. Pour in crushed tomatoes and chicken broth, mixing them together.
Making It Perfect
After cooking tons of batches, I've picked up some handy tips. A thick-bottomed pot stops the soup from burning and helps everything cook the same. Keep an eye on your pasta – you want it just firm enough since it'll get softer as it sits in the hot soup. When I want my soup extra thick, I sometimes add a bit of cornstarch mixed with water after the cheese goes in.
Choose Your Chicken
I usually grab a rotisserie chicken to save time, but any cooked chicken works great in this soup. Sometimes I'll throw in yesterday's roasted chicken or I'll gently cook some chicken breasts just for this dish. Both dark and white meat add their own yummy flavors to the mix.
Keeping It Fresh
You can store this soup in the fridge for 3-4 days in a sealed container. When it's time to warm it up, I like doing it slowly on the stove, stirring it once in a while. The pasta might get a bit softer, but the flavors actually get better over time, so leftovers are something to look forward to.
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Common Questions
- → What’s the benefit of using a heavy-bottomed pot?
It spreads the heat evenly, so the soup doesn’t stick or burn—especially important with pasta dishes.
- → How do I check if the pasta’s done?
Stop cooking once the pasta feels firm but not hard. It will soften a little more in the hot soup.
- → Could I swap the pasta for another shape?
Sure! Medium-sized pasta like elbows or fusilli works fine. Just follow the cooking directions on the package.
- → Why is rotisserie chicken recommended?
It’s already cooked and seasoned, which means less time and effort to make this dish taste amazing.
- → How should I serve it for the best experience?
Serve it fresh and hot with crusty bread, and sprinkle some fresh basil over the top for an extra burst of flavor.