Chicken Parmesan Soup

A cozy tomato broth soup with tender shredded chicken, pasta, Parmesan, and a melty mozzarella finish.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb chicken breasts, boneless, skinless
• 5 cups chicken broth
• 1 can (28 oz) crushed tomatoes
• 6 oz small pasta
• 0.5 cup parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 small yellow onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon italian seasoning
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and Italian seasoning and cook for 30 seconds. (about 5 min) — Medium heat
2. Add the chicken breasts, broth, crushed tomatoes, salt, and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer until the chicken reaches 165°F in the thickest part, about 15 to 18 minutes. (about 18 min) — Simmer; chicken must reach 165°F (74°C)
3. Transfer the chicken to a plate and shred with two forks. Return the broth to a boil, stir in the pasta, and cook uncovered until just tender according to the package timing, usually 8 to 10 minutes. (about 10 min) — Gentle boil
4. Return the shredded chicken to the pot. Stir in the Parmesan until blended, then taste and adjust the seasoning. Ladle into bowls and top with mozzarella; let stand for 1 to 2 minutes so it melts. (about 2 min) — Low heat