Chicken Parm Soup

Chicken parmigiana has always been one of my go-to family meals. There's something so richly satisfying about the combination of tender chicken, tomato sauce, and melty cheese. Add pasta to the mix and I'm instantly weak in the knees. This 30-minute meal captures all of those wonderful flavors in an entirely new dish!

This soup recipe is made with such simple ingredients that you can pull it together any night of the week. Grab a rotisserie chicken from the grocery store to make things easy and use any small pasta you have in your pantry. Ditalini and mini penne work great as types of pasta, but so do mini shells or even macaroni. As far as the cheese, shredded mozzarella or thinly sliced can be used. What I'm saying is to just use what you have! It will be a hit either way. This fall soup is especially scrumptious served with a hunk of garlic bread!

What is a good substitute for Italian seasoning?

This handy blend usually contains dried herbs like basil, oregano, rosemary, thyme, and marjoram, so if you happen to have those in your spice cabinet, mix up your own blend. If you don't them all, a good substitute is equal parts dried basil and dried oregano.

How long does chicken parm soup last in the fridge?

This soup will stay good for up to three days in the refrigerator. Store it in an airtight container to keep it fresh and reheat portions in the microwave or on the stove.

Can you freeze chicken parm soup?

Yes, but if you're freezing the soup (hello, souper cubes!), don't add the pasta or mozzarella. It's usually best to avoid freezing soups with pasta because, once thawed, the pasta can become mushy. Instead, cook the pasta separately and add it to the soup before serving. This soup can be frozen for up to three months. Let it thaw in the fridge overnight, then reheat it on the stove. Stir in the pasta, dish it up, top each bowl with mozzarella, and dig in.