Chicken Parmesan Soup


It was a very good soup. I think needs more liquid. Next time will add a cup more broth. Also I think the garlic could go to 2 cloves. Very heavy garlic flavor as written. 


  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 6 cups chicken broth or chicken stock
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon italian seasoning or oregano
  • 6 ounces pasta (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1 handful basil, chopped


  • Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  • Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
  • Add the chicken broth, chicken, tomatoes, tomato paste, italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
  • Remove the chicken, shred and mix it back into the soup.
  • Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!
Original Chicken Parmesan Soup Recipes