Serve hot with garlic bread or cheesy croutons for the full Chicken Parmesan experience.

Store leftovers in the fridge for up to 3 days. Keep pasta separate if storing, to avoid it soaking up too much broth.

Freeze the soup base (without pasta or cheese) for up to 2 months. Add fresh pasta and cheese after reheating.

Variations

Spicy Kick: Add more crushed red pepper flakes or a splash of hot sauce.

Creamy Version: Stir in ½ cup heavy cream at the end for a creamy Parmesan broth.

Veggie Boost: Add spinach or zucchini for extra nutrition.

Meat Swap: Use Italian sausage or turkey instead of chicken.

FAQ

Q: Can I use uncooked chicken instead of cooked?
A: Yes! Simmer raw chicken breasts in the broth for 15–20 minutes, then shred before adding back in.

Q: Can I cook the pasta directly in the soup?
A: You can, but it may soak up too much broth if storing leftovers. Cooking separately is better.

Q: What cheese is best for topping?
A: A mix of mozzarella (for meltiness) and Parmesan (for flavor) is classic, but provolone also works well.