Creamy Chicken Parmesan Soup with Mozzarella and Toasted Panko
By Helen Park
Servings
4
Level
Medium
Chicken parmesan soup is sautéed․ I make chicken parmesan soup when I want a tomato-based soup with sautéed chicken․ The tomato paste browns and blackens in the Dutch oven․ Parmesan cheese is added to each serving of chicken parmesan soup to thicken the soup․
The pot should have a thick bottom to allow the chicken to brown․ Stir the broth in the pot with a wooden spoon to incorporate browned particles of chicken with the tomatoes and prevent them from being discarded with the chicken․ Cook the onions for five minutes or until they are translucent․ Stir in the garlic and paste and cook for two minutes․
Toast the panko separately in a nonstick pan from the soup broth until golden brown‚ stirring often with butter․ Transfer the panko to a bowl right away to avoid further browning or burning․ I use the noise of the panko in the bowl as a signal that my soup is done cooking․
After reheating the chicken‚ serve the soup in clay bowls sprinkled with shredded mozzarella cheese․ Let it sit for a minute‚ then top with parmesan cheese and toasted panko breadcrumbs․ Other fresh herbs and a fresh‚ acidic salad can be served on the side․ I sprinkled panko breadcrumbs at the end․
Why you'll love this recipe
- Cut the chicken into 1-inch pieces so that the chicken pieces will be uniform in size when readding chicken to the broth․
- A 15-minute simmer helps to blend the crushed tomatoes into a soup that can be eaten with a spoon․
- Heavy cream provides richness in the tomato base and a reddish-orange color to the broth․
- Grate whole milk mozzarella cheese from blocks to make pools of melted cheese on a heated surface․
- Tear the basil instead of cutting it to protect the color of the basil leaves when they are mixed into the bowl with other ingredients․
Ingredients
- •1 lb boneless skinless chicken breasts (450 g, cut into even 1-inch pieces)
- •2 tbsp olive oil (30 ml, divided)
- •2 tbsp butter (30 g)
- •1 yellow onion (medium, diced)
- •4 cloves garlic (minced)
- •¼ cup tomato paste (60 g)
- •1 can crushed tomatoes (28 oz/800 g)
- •3 cups chicken broth (720 ml)
- •½ cup heavy cream (120 ml)
- •1 cup low-moisture mozzarella cheese (112 g, shredded)
- •½ cup parmesan cheese (50 g, finely grated, plus more for garnish)
- •1 cup panko breadcrumbs (60 g)
- •2 tbsp fresh parsley (10 g, chopped)
- •¼ cup fresh basil leaves (10 g, torn)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Season the 1-inch chicken pieces with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear without moving it for 3-4 minutes, until the edges have a deep golden-brown crust. Flip and cook until fully cooked, then remove the chicken with a slotted spoon. Leave the browned bits in the pot.
- 3
Reduce the heat to medium. Add the remaining 1 tbsp (15 ml) olive oil and the diced onion, then sauté for about 5 minutes until translucent.
- 4
Stir in the minced garlic and cook until fragrant. Add the tomato paste and stir constantly for 2 minutes, until it darkens and lightly blisters.
- 5
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon. Stir in the crushed tomatoes, bring the mixture to a gentle boil, then reduce it to a low simmer for 15 minutes.
- 6
Stir in the heavy cream and a handful of the finely grated parmesan.
- 7
While the soup simmers, melt the butter in a medium-sized non-stick skillet over medium-low heat. Add the panko and toss constantly for 3-5 minutes, until evenly golden brown. Transfer the breadcrumbs to a cool bowl.
- 8
Return the cooked chicken to the simmering soup to warm through. Ladle the soup into rustic ceramic bowls, then sprinkle the shredded mozzarella over the hot broth.
- 9
Let the soup sit for exactly one minute. Finish with more finely grated parmesan, toasted breadcrumbs, chopped parsley, and torn basil leaves.
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