Chicken Parm Soup

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(Last Updated On: November 13, 2018)
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Chicken Parm Soup

Chicken parm soup is a delicious, creamy and rich variation on this old classic! You will find it easy and quick to make and can be modified for vegetarians! Just substitute the chicken with seitan or any other meat substitute, and voila!

A Bit of Background

I was inspired to make this recipe from the great Marcella Hazan. In a sentence, though she deserves MUCH more praise, in the 1960’s she introduced the public in the United States and Britain to the techniques of traditional Italian cooking.  This is a big deal.

The specific recipe that inspired me was her classic tomato sauce recipe.

Here it is from her book Essentials of Classic Italian Cooking – Marcella Hazan. (Affiliate link)

To turn this into chicken parm soup, all you do is sauté some chicken before hand, add it to the finished sauce and then top the whole dish with shredded parmesan and mozzarella. If you’d like, you can add penne pasta into the whole mix too. Lastly, I sprinkle on some shredded fresh basil leaves, and I call it dinner!

I hope you enjoy this SUPER simple and delicious recipe, as I know I do!

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for something more

Chicken Parm Soup

(Last Updated On: November 13, 2018) Chicken Parm Soup Chicken parm soup is a delicious, creamy and rich variation on this old classic! You will find it easy and quick… Cooking Chicken Parm Soup European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb. boneless skinless chicken thighs - cubed (You can use 1 lb. of seitan to make this vegetarian.)
  • 4 tbsp. olive oil
  • 2 lbs. tomatoes (plum or roma are best) - diced
  • 5 tbsp. butter
  • 1 medium white onion - diced
  • 1/4 lb. shredded parmesan
  • 1/4 lb. mozzarella 
  • Freshly shredded basil to taste
  • (optional) 1/2 lb. cooked Penne pasta
  • Salt

Instructions

  1. Lightly salt the cubed chicken thighs.
  2. On medium heat, in a heavy bottom sauce pot (one large enough to hold 2 lbs. of tomatoes) sauté the thighs in olive oil.
  3. Remove them from the olive oil once they are nicely browned. Set them on a plate (No need for paper towels on the plate. Any excess oil can go back into the dish later on.)
  4. Still on medium heat, in the same sauce pot, add the butter, onions and salt.
  5. Sauté the onions until they are translucent and verging on caramelized.
  6. Add in the diced tomatoes. Cook on medium until they break down and then come to a gentle boil. Then, reduce the heat to low.
  7. Add the chicken back into the pot. (Optional: Add in the cooked penne pasta)
  8. Cook the whole dish on low for 30 minutes. Do not cover the pot. The idea is to get the water to evaporate and concentrate the flavors.
  9. Finish the dish by adding shredded parmesan, mozzarella and basil.

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