Chicken Parmesan Soup

All of the flavours of chicken parmesan in a hearty soup that is pure comfort food!


  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 6 cups chicken broth
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning or oregano
  • 6 ounces pasta (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1 handful basil, chopped


  1. Heat the oil in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic, red pepper flakes and fennel and cook until fragrant, about a minute.
  3. Add the chicken broth, chicken, tomatoes, tomato paste, Italian seasoning, salt and pepper, bring to a boil, reduce the heat and simmer for 10 minutes before adding the pasta and simmering until it is cooked al-dente, about 10 minutes.
  4. Remove the chicken, shred and mix it back into the soup.
  5. Mix in the parmesan until it melts, season with salt and pepper to taste, mix in the basil, remove from heat and enjoy!

Slow Cooker: Optionally implement steps 1 & 2, place everything but the pasta, cheese and basil into the slow cooker and cook for 6-10 hours on low or 2-4 hours on high before shredding the chicken, adding the pasta cheese and cooking on high until the pasta is cooked al-dente, about 10 minutes

Note: If you have the time this soup will benefit from being simmered longer before adding the pasta and if you have parmesan rinds, throw them in for the long simmer!

Option: Add some extra vegetables like diced zucchini.