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This Chicken Parmesan Soup turns the familiar Italian dish into a comforting bowl of goodness. Combining torn rotisserie chicken, pasta, and tangy tomato flavors, you'll have this satisfying meal ready in just half an hour. The creamy, cheese-filled soup works great during cold months and will win over everyone at your table with its smooth texture and strong flavors.
Heartwarming Italian Delight
What I adore about this soup is how it reimagines the traditional chicken parmesan as something wonderfully snug and comforting. When tender chicken meets flavorful tomatoes and gooey parmesan, you get amazing taste in every spoonful. And the best part? It's done in 30 minutes flat, which makes it ideal for those hectic evenings when you want something filling and tasty.
What You'll Need
- Chicken: Pulled rotisserie chicken for simplicity or any pre-cooked chicken pieces.
- Tomatoes: Crushed San Marzano-style tomatoes for deep, genuine taste.
- Pasta: Your choice of Ziti, Penne or another pasta type, cooked firm to bite.
- Cheese: Fresh Parmesan cheese to create that velvety finish.
- Broth: Chicken broth forms your soup foundation.
- Seasonings: Italian herbs, salt, and pepper to boost the overall flavor.
Let's Make It Together
- Create the Foundation
- Warm up a sturdy pot or Dutch oven and cook onions and garlic in olive oil until soft. Pour in crushed tomatoes and chicken broth, mixing them well.
- Cook the Pasta
- Add dry pasta directly and let it simmer until firm but tender. Remember to stir now and then so nothing sticks.
- Mix in Chicken
- Toss in your pulled rotisserie chicken and blend thoroughly. Let it warm up as the pasta finishes cooking.
- Add the Cheese
- Slowly sprinkle parmesan cheese while stirring until it's completely melted and your soup gets thicker. Taste and add more seasonings if needed.
- Dish it Up
- Top with some fresh basil, extra parmesan, and enjoy with a slice of crusty bread for dipping.
Making It Perfect
After cooking this soup many times I've picked up some useful tips. Always use a heavy pot to stop food from sticking and ensure even cooking. Don't take your eyes off the pasta you don't want it too soft since it'll keep cooking in the hot soup later. If you like your soup extra thick try adding a bit of cornstarch mixed with water after you've put in the cheese.
Choose Your Chicken
Although store-bought rotisserie chicken saves time any type of cooked chicken works great in this soup. I sometimes throw in yesterday's roasted chicken or cook some chicken breasts just for this dish. Both leg meat and breast meat add their own special flavors to the final result.
Keeping It Fresh
You can keep this soup in your fridge for 3-4 days in a sealed container. When you want to eat it again warm it up slowly on the stove and stir it occasionally. The pasta might get a little softer but the flavors actually get better over time which makes eating leftovers something to look forward to.
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Frequently Asked Questions
- → Why should I use a heavy-bottomed pan?
These pans stop the heat from getting too concentrated on one spot, so your soup won't stick or scorch. Great for soups with pasta.
- → How can I tell if the pasta's ready?
Cook pasta until it's firm (al dente) before adding chicken. It'll keep cooking in the soup, so it won't get mushy.
- → Can I swap the pasta shape?
Sure! Any medium-size pasta works. Just check the package for cooking time and adjust accordingly.
- → What's the benefit of rotisserie chicken?
It’s flavorful, fast, and already cooked. Perfect for quick meals like this in under half an hour.
- → How should I serve this dish?
Serve hot with some crusty bread for dunking. Top it with fresh basil for a fun and flavorful finish.