Ingredients Meat & Poultry Chicken Chicken Soup Chicken Parmesan Soup Is the Comfort Food Mashup You’ve Been Waiting For 5.0 (2) 2 Reviews This chicken Parmesan soup combines the rich flavors of a traditional chicken Parm—juicy seasoned chicken, tangy marinara sauce and savory Parmesan cheese—with the warmth and comfort of a soup. It’s a perfect dish for those chilly days when you crave something familiar with a fun, innovative twist! We love the punchy burst of flavor that Parmesan crisps offer as a garnish, but feel free to add freshly grated Parmesan in their place. By Melissa Gray Melissa Gray A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots. EatingWell's Editorial Guidelines Published on October 25, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Active Time: 35 mins Total Time: 55 mins Servings: 8 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Soy-Free High-Fiber Heart-Healthy Healthy Cholesterol High-Protein Egg-Free Jump to recipe Our Chicken Parmesan Soup is the delicious mashup of a classic entree with a comforting soup that will hit the spot any day of the week. The flavors are meant to build on each other—searing the chicken gives a slow-roasted feel, and the Parmesan crisps sprinkled on top mimic the crispiness of a good chicken Parm. Packed with protein from the chicken and fiber from the pasta and spinach, this soup will satisfy your taste buds and your tummy. Check out our expert tips, including ingredient substitutions so you can use what you have already in your pantry. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Searing the chicken before boiling helps to develop color and flavor. To save time, you can use your favorite low-sodium marinara sauce instead of crushed tomatoes as the base for this soup.You can use chopped kale instead of spinach and another short style of whole-wheat pasta, like macaroni or orecchiette, in place of the penne. Nutrition Notes Chicken breasts are loaded with lean protein that is necessary to build and maintain healthy muscle. No-salt-added crushed tomatoes are a great choice if you watch your sodium intake to maintain healthy blood pressure. Spinach is a source of vitamin A, which is essential for good eye health. Wilting fresh spinach in this soup helps you eat more spinach, which means a higher intake of vitamin A. Parmesan crisps are an excellent high-protein, low-carb choice to add texture and umami to any dish—a good choice if you’re watching your blood sugar. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Cook Mode (Keep screen awake) Ingredients 1 tablespoon extra-virgin olive oil 2 (8-ounce) boneless, skinless chicken breasts 2 teaspoons Italian seasoning, divided ½ teaspoon ground pepper, divided 1 medium yellow onion, chopped (about 2 cups) 2 tablespoons finely chopped garlic ½ teaspoon crushed red pepper 6 cups unsalted chicken broth 1 (28-ounce) can no-salt-added crushed tomatoes 8 ounces whole-wheat penne (about 2 cups) ¾ teaspoon salt 1 (5-ounce) package baby spinach (about 5 packed cups) ⅓ cup packed chopped fresh basil, plus more for garnish 2 tablespoons red-wine vinegar ¾ cup Parmesan crisps, lightly crushed (about 1¼ ounces) Directions Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season 2 chicken breasts with 1½ teaspoons Italian seasoning and ¼ teaspoon pepper. Cook, turning once, until browned, about 6 minutes. Transfer to a plate, reserving the oil in the pot. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Add onion to the pot; cook over medium-high heat, stirring occasionally, until beginning to soften, about 3 minutes. Add 2 tablespoons garlic, ½ teaspoon crushed red pepper and the remaining ½ teaspoon Italian seasoning; cook, stirring often, until fragrant, about 1 minute. Add 6 cups broth, 1 (28-ounce) can crushed tomatoes and the browned chicken; bring to a boil. Stir in 8 ounces penne, ¾ teaspoon salt and the remaining ¼ teaspoon pepper. Cook, stirring occasionally, until the pasta is al dente and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Turn off heat; use tongs to transfer the chicken to a cutting board. Using 2 forks, shred the chicken; return it to the pot. Stir in 1 (5-ounce) package baby spinach and ⅓ cup basil; cook, stirring, until the spinach is wilted, about 1 minute. Stir in 2 tablespoons vinegar. Ladle into 8 bowls; divide ¾ cup Parmesan crisps among the bowls. Garnish with additional basil, if desired. Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay Nutrition Information Serving Size: about 1¼ cupsCalories 271, Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Carbohydrates 35g, Total Sugars 6g, Added Sugars 0g, Protein 21g, Fiber 7g, Sodium 457mg, Potassium 634Kmg Frequently Asked Questions Can I make Chicken Parmesan Soup ahead of time? Of course! You can store the soup in one or more airtight containers in the refrigerator for up to 3 days. When reheating on the stovetop or microwave, consider adding a bit of extra broth or water if the soup has thickened due to the pasta absorbing the liquid. Top with the crisps just before serving. What is the easiest way to shred chicken? Shred the chicken using two forks while it’s still warm from the oven. Use one fork to hold the chicken in place while you pull and comb the meat with the other fork. What should I serve with Chicken Parmesan Soup? The soup is hearty enough to enjoy as a meal on its own, but it is excellent paired with a freshly made leafy green salad and some warm slices of garlic bread, breadsticks or rolls. Some of our favorite green salads include our Basic Green Salad with Vinaigrette, Simple Green Salad with Citronette and Green Machine Salad. EatingWell.com, October 2024 Rate It Print Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines