Comforting Chicken Parm Soup Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves minced garlic
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning, divided
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 Parmesan rind
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup medium pasta shells
  • 6 basil leaves, chopped, plus more for serving
  • 2 cups canola oil, for frying
  • ½ cup flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • ¼ cup grated Parmesan, plus more for serving
  • 1 pound chicken breast cutlets
Directions
  1. Heat the olive oil in a pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic, tomato paste, and Italian seasoning, and cook for another 1–2 minutes until fragrant.
  4. Add the crushed tomatoes, chicken broth, and Parmesan rind, stirring to combine. Season with ½ teaspoon each salt and pepper and bring to a boil.
  5. Add the pasta, stir, and cook until shells are al dente, about 10 minutes.
  6. Once the pasta is tender, remove the soup from the heat and remove the Parmesan rind from the soup. Stir in the chopped basil.
  7. In the meantime, make the chicken. Heat the canola oil in a cast iron skillet over medium heat.
  8. Prepare three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs mixed with ¼ cup Parmesan and 1 teaspoon Italian seasoning.
  9. Season the chicken with the remaining salt and pepper.
  10. Dredge each cutlet in flour, dip it into the egg, and coat it with the breadcrumb mixture.
  11. Add the chicken cutlets in batches and fry for about 3–4 minutes per side, until golden brown and cooked through.
  12. Transfer to a wire rack to drain the oil. Let rest, then slice it into strips.
  13. To serve, ladle the soup into bowls, then top with sliced chicken cutlet, basil, and grated Parmesan.