Chicken Parmesan Soup Is a Delicious Twist on the Classic Dinner
Chicken Parmesan Soup is a delicious way to enjoy all of the flavors of classic chicken Parmesan in a warm, comforting bowl of soup.
It combines tender chicken breast, pasta, tomatoes, Italian seasonings, and Parmesan cheese for a hearty meal the whole family can enjoy.
I love that this Chicken Parmesan Soup is easy to make in one pot, making it perfect for busy weeknights or chilly evenings.
It’s filling, full of flavor, and a great option when you’re craving comfort food while keeping your meals Weight Watchers friendly.
The Ingredients
Chicken Breast: A lean source of protein that helps support muscle health and keeps you feeling satisfied after a meal.
Olive Oil: Provides unsaturated fats that can support heart health when used in place of fats higher in saturated fat. A small amount is all you need to saute the vegetables.
Yellow Onion: Adds natural flavor along with antioxidants and beneficial plant compounds. It also provides some fiber and vitamin C.
Garlic: It has sulfur-containing compounds and antioxidants that contribute to its potential health benefits. It adds plenty of flavor without needing extra salt.
Crushed Tomatoes: Rich in vitamin C and lycopene, an antioxidant associated with tomato based foods. They create a flavorful soup base without requiring a cream sauce.
Low-Sodium Chicken Broth: Adds savory flavor and helps keep the soup lighter than a cream based version. Choosing low-sodium broth also helps control the overall sodium content.
Italian Seasoning: A blend of dried herbs that adds flavor without extra calories or sodium. Herbs such as oregano, thyme, and rosemary also contain beneficial plant compounds.
Dried Basil: Adds classic Italian flavor and contains naturally occurring antioxidants.
Pasta: Provides carbohydrates for energy and makes the soup more satisfying. Measuring the amount helps keep portions consistent.
Parmesan Cheese: Adds a strong, savory flavor, so a relatively small amount goes a long way. It also provides protein and calcium.
Part-Skim Mozzarella Cheese: Adds the melty, cheesy topping that makes this soup taste like chicken Parmesan. It provides protein and calcium, with less fat than many full-fat mozzarella options.
Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.
How to Make Chicken Parmesan Soup
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the chicken breasts, crushed tomatoes, chicken broth, Italian seasoning, basil, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken reaches 165 degrees F internally.
Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Stir in the uncooked pasta. Simmer according to the package directions until tender, usually 8-12 minutes. Stir occasionally to prevent sticking.
Stir in the grated Parmesan cheese until combined. Ladle the soup into six bowls and divide the shredded mozzarella evenly among them. Garnish with basil or parsley if desired.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes! Use about 3 cups of cooked, shredded chicken. Add it after the tomatoes and broth have simmered for about 10 minutes, then stir in the pasta and cook until tender.
Can I make this soup ahead of time?
Yes. For the best texture, prepare the soup without the pasta and refrigerate it. Cook the pasta separately and add it when serving.
Can I use a different pasta?
Absolutely. Small shells, elbow macaroni, and penne all work well. Keep the portion measured because pasta contributes to the overall points.
How do I store leftovers?
Refrigerate in an airtight container for up to 3-4 days. Reheat on the stove or in the microwave, adding broth as needed.
Chicken Parmesan Soup
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 teaspoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 can 28 oz. crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz uncooked regular pasta, such as rotini or small shells
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded part-skim mozzarella cheese
- Fresh basil or parsley (optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the chicken breasts, crushed tomatoes, chicken broth, Italian seasoning, basil, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the chicken reaches 165 degrees F internally.
- Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Stir in the uncooked pasta. Simmer according to the package directions until tender, usually 8–12 minutes. Stir occasionally to prevent sticking.
- Stir in the grated Parmesan cheese until combined. Ladle the soup into six bowls and divide the shredded mozzarella evenly among them. Garnish with basil or parsley if desired.
Notes
Here are some more Weight Watchers friendly recipes:
Broccoli Cheddar Chicken Lasagna Soup
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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