Ingredients
2 large chicken breasts, cooked and shredded (or 3 cups rotisserie chicken)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce (choose a good quality brand)
3 cups chicken broth (low sodium)
8 oz dry short pasta (penne, rotini, or shells)
½ cup heavy cream
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional for heat)
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
Fresh basil leaves (for garnish)
Croutons (for topping)
Instructions
1. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
2. Add the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in the marinara sauce and chicken broth. Stir well to combine. Increase heat to high and bring the mixture to a boil.
4. Once boiling, stir in the dry pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes (or until pasta is al dente). Stir occasionally to prevent sticking.
5. Add the cooked shredded chicken to the pot. Stir and let it heat through for 2-3 minutes.
6. Reduce the heat to low. Stir in the heavy cream and half of the grated parmesan cheese.
7. Turn off the heat. Top the soup generously with the shredded mozzarella cheese. Cover the pot with the lid for 2-3 minutes to let the residual heat melt the cheese completely.
8. Ladle the hot soup into bowls. Top with croutons, fresh basil, and the remaining parmesan cheese just before serving.
Notes
**Pasta Tip:** Since the pasta cooks directly in the soup, it releases starch that thickens the broth naturally. If you plan to have leftovers, you might want to cook the pasta separately and add it to individual bowls, otherwise, it will soak up all the broth in the fridge.
**Crockpot Version:** Add onions, garlic, marinara, broth, and raw chicken breasts to a slow cooker. Cook on Low for 6 hours. Shred chicken. 30 minutes before serving, add uncooked pasta (or cooked pasta if you prefer) and cream.
**Crispy Chicken Twist:** For a texture closer to real Chicken Parm, you can top the soup with crispy chicken nuggets or chopped breaded chicken tenders instead of stirring plain chicken into the broth.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American