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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Active Time:35 minsTotal Time:55 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to recipeOurChicken Parmesan Soupis the delicious mashup of a classic entree with a comforting soup that will hit the spot any day of the week. The flavors are meant to build on each other—searing the chicken gives a slow-roasted feel, and the Parmesan crisps sprinkled on top mimic the crispiness of a good chicken Parm. Packed with protein from the chicken and fiber from the pasta and spinach, this soup will satisfy your taste buds and your tummy. Check out our expert tips, including ingredient substitutions so you can use what you have already in your pantry.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Searing the chicken before boiling helps to develop color and flavor.To save time, you can use your favorite low-sodium marinara sauce instead of crushed tomatoes as the base for this soup.You can use chopped kale instead of spinach and another short style of whole-wheat pasta, like macaroni or orecchiette, in place of the penne.Nutrition NotesChicken breastsare loaded with lean protein that is necessary to build and maintain healthy muscle.No-salt-added crushed tomatoesare a great choice if you watch your sodium intake to maintain healthy blood pressure.Spinachis a source of vitamin A, which is essential for good eye health. Wilting fresh spinach in this soup helps you eat more spinach, which means a higher intake of vitamin A.Parmesan crispsare an excellent high-protein, low-carb choice to add texture and umami to any dish—a good choice if you’re watching your blood sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Jump to recipe
OurChicken Parmesan Soupis the delicious mashup of a classic entree with a comforting soup that will hit the spot any day of the week. The flavors are meant to build on each other—searing the chicken gives a slow-roasted feel, and the Parmesan crisps sprinkled on top mimic the crispiness of a good chicken Parm. Packed with protein from the chicken and fiber from the pasta and spinach, this soup will satisfy your taste buds and your tummy. Check out our expert tips, including ingredient substitutions so you can use what you have already in your pantry.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Searing the chicken before boiling helps to develop color and flavor.To save time, you can use your favorite low-sodium marinara sauce instead of crushed tomatoes as the base for this soup.You can use chopped kale instead of spinach and another short style of whole-wheat pasta, like macaroni or orecchiette, in place of the penne.Nutrition NotesChicken breastsare loaded with lean protein that is necessary to build and maintain healthy muscle.No-salt-added crushed tomatoesare a great choice if you watch your sodium intake to maintain healthy blood pressure.Spinachis a source of vitamin A, which is essential for good eye health. Wilting fresh spinach in this soup helps you eat more spinach, which means a higher intake of vitamin A.Parmesan crispsare an excellent high-protein, low-carb choice to add texture and umami to any dish—a good choice if you’re watching your blood sugar.Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
OurChicken Parmesan Soupis the delicious mashup of a classic entree with a comforting soup that will hit the spot any day of the week. The flavors are meant to build on each other—searing the chicken gives a slow-roasted feel, and the Parmesan crisps sprinkled on top mimic the crispiness of a good chicken Parm. Packed with protein from the chicken and fiber from the pasta and spinach, this soup will satisfy your taste buds and your tummy. Check out our expert tips, including ingredient substitutions so you can use what you have already in your pantry.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1tablespoonextra-virgin olive oil
2(8-ounce)boneless, skinless chicken breasts
2teaspoonsItalian seasoning, divided
½teaspoonground pepper, divided
1mediumyellow onion, chopped (about 2 cups)
2tablespoonsfinely choppedgarlic
½teaspooncrushed red pepper
6cupsunsalted chicken broth
1(28-ounce) canno-salt-added crushed tomatoes
8ounceswhole-wheat penne(about 2 cups)
¾teaspoonsalt
⅓cuppackedchopped fresh basil, plus more for garnish
2tablespoonsred-wine vinegar
¾ cupParmesan crisps, lightly crushed (about1¼ounces)
Directions
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season 2 chicken breasts with 1½ teaspoons Italian seasoning and ¼ teaspoon pepper. Cook, turning once, until browned, about 6 minutes. Transfer to a plate, reserving the oil in the pot.
Add onion to the pot; cook over medium-high heat, stirring occasionally, until beginning to soften, about 3 minutes. Add 2 tablespoons garlic, ½ teaspoon crushed red pepper and the remaining ½ teaspoon Italian seasoning; cook, stirring often, until fragrant, about 1 minute. Add 6 cups broth, 1 (28-ounce) can crushed tomatoes and the browned chicken; bring to a boil. Stir in 8 ounces penne, ¾ teaspoon salt and the remaining ¼ teaspoon pepper. Cook, stirring occasionally, until the pasta is al dente and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes.
Nutrition InformationServing Size: about 1¼ cupsCalories 271, Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Carbohydrates 35g, Total Sugars 6g, Added Sugars 0g, Protein 21g, Fiber 7g, Sodium 457mg, Potassium 634mg
Nutrition Information
Serving Size: about 1¼ cupsCalories 271, Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Carbohydrates 35g, Total Sugars 6g, Added Sugars 0g, Protein 21g, Fiber 7g, Sodium 457mg, Potassium 634mg
Serving Size: about 1¼ cups
Calories 271, Fat 6g, Saturated Fat 1g, Cholesterol 45mg, Carbohydrates 35g, Total Sugars 6g, Added Sugars 0g, Protein 21g, Fiber 7g, Sodium 457mg, Potassium 634mg
Frequently Asked QuestionsOf course! You can store the soup in one or more airtight containers in the refrigerator for up to 3 days. When reheating on the stovetop or microwave, consider adding a bit of extra broth or water if the soup has thickened due to the pasta absorbing the liquid. Top with the crisps just before serving.Shred the chicken using two forks while it’s still warm from the oven. Use one fork to hold the chicken in place while you pull and comb the meat with the other fork.The soup is hearty enough to enjoy as a meal on its own, but it is excellent paired with a freshly made leafy green salad and some warm slices of garlic bread, breadsticks or rolls. Some of our favorite green salads include ourBasic Green Salad with VinaigretteandSimple Green Salad with Citronette.
Frequently Asked Questions
Of course! You can store the soup in one or more airtight containers in the refrigerator for up to 3 days. When reheating on the stovetop or microwave, consider adding a bit of extra broth or water if the soup has thickened due to the pasta absorbing the liquid. Top with the crisps just before serving.
Shred the chicken using two forks while it’s still warm from the oven. Use one fork to hold the chicken in place while you pull and comb the meat with the other fork.
The soup is hearty enough to enjoy as a meal on its own, but it is excellent paired with a freshly made leafy green salad and some warm slices of garlic bread, breadsticks or rolls. Some of our favorite green salads include ourBasic Green Salad with VinaigretteandSimple Green Salad with Citronette.
EatingWell.com, October 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
