Chicken Parmesan Soup

Name: Chicken Parmesan Soup with Tomato Broth
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 5 tbsp olive oil, divided; 1 medium onion, diced; 2 celery stalks, diced; 1 cup shredded carrots; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp Italian seasoning; 2 tbsp dried basil; 2 tbsp pureed garlic; 8 cups chicken stock; 4 cups crushed tomatoes; 2 cups plain breadcrumbs; 2 lbs chicken breast cutlets, pounded thin; 4 tbsp butter; 1 cup shredded mozzarella cheese, for garnish

Chicken Parmesan Soup merges classic Italian-American flavors into one comforting bowl, layering tender breaded chicken pieces and melty cheese into a rich tomato and vegetable broth.

🌍Italian-American 🏷️Chicken parmesan 🏷️Soup 🏷️Chicken soup 🏷️Comfort food Dinner

🏷️

-0:00

oldscoolkevmoonTikTok

Total

1h

Servings

8

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

5 tbsp olive oil, divided
1 medium onion, diced
2 celery stalks, diced
1 cup shredded carrots
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp Italian seasoning
2 tbsp dried basil
2 tbsp pureed garlic
8 cups chicken stock
4 cups crushed tomatoes
2 cups plain breadcrumbs
2 lbs chicken breast cutlets, pounded thin
4 tbsp butter
1 cup shredded mozzarella cheese, for garnishoptional

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Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons of olive oil.
2
Add the diced onion, celery, and shredded carrots to the pot. Sauté until they begin to soften, about 5-7 minutes.
3
Season the vegetables with kosher salt, black pepper, Italian seasoning, and dried basil. Stir to combine.
4
Add the pureed garlic and cook for another minute until fragrant.
5
Pour in the chicken stock and crushed tomatoes. Stir everything together.
6
Bring the soup to a simmer and let it cook for about 20 minutes for the flavors to meld.
7
While the soup simmers, prepare the chicken. Place the breadcrumbs in a shallow dish.
8
Press each chicken cutlet into the breadcrumbs, coating both sides completely.
9
Heat the remaining 2 tablespoons of olive oil and the butter on a large griddle or in a skillet over medium-high heat.
10
Cook the breaded chicken cutlets in a single layer until golden brown and cooked through, about 3-4 minutes per side.
11
Remove the cooked chicken from the griddle and dice it into bite-sized pieces.
12
Add the diced chicken to the simmering soup.
13
Continue to simmer the soup for another 10 minutes.
14
To serve, ladle the soup into bowls and top with shredded mozzarella cheese.

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Tips & Notes

Pro tips

Toast the dried basil and Italian seasoning in the olive oil for 30 seconds before adding vegetables to bloom the flavors and reduce bitterness.
Don't overcrowd the pan when browning the breaded chicken; work in batches to ensure a crispy exterior and avoid steaming.
Simmer the broth uncovered for at least 20 minutes after adding stock to let flavors meld and deepen—rushing loses complexity.
Add the cheese topping just before serving; if cheese sits in hot soup too long, it becomes stringy rather than melted and cohesive.

Substitutions

Chicken stock → vegetable stock (broth will be lighter; add 1 tbsp tomato paste for depth)
Kosher salt → sea salt or table salt (reduce by 25% if using table salt due to finer grain)
Dried basil → 2 tbsp fresh basil (add in final 2 minutes to preserve brightness)
Pureed garlic → 4–5 minced fresh garlic cloves (sauté 1 minute longer to remove raw edge)

Storage & make-ahead

Store broth and breaded chicken separately in airtight containers for up to 4 days; freeze broth up to 3 months. Reheat broth gently and refresh breaded chicken in a 350°F oven for 5 minutes before serving.