Have you ever tried the chicken parmesan soup recipe? Well, I found it a few years back, published on a popular cooking blog and so far, this recipe has stayed with us for a long time. The chicken parmesan soup tastes eternally delicious and this weekend, I decided to serve it as it is my parents’ silver wedding anniversary. The cheesy flavor of this Tuscan chicken soup really lingers even after you consume bowls n bowls, one cannot simply have enough of it, reminding you of the splendid flavors of Tuscany! It is quite an easy appetizing recipe and once a rind of scrumptious Parmesan cheese is added to this gluten free soup, it tastes even more delightful!

  I decided to keep it as a surprise, since dad really loves the wondrous taste of this exquisite yet easy recipe. Though it is one of the easiest soups to make, yet it is quite time consuming and one must have an adequate time limit to make it properly. It is often served with pasta and mouth-watering mozzarella cheese. I mostly make it using a slow cooker and once it is done, the amazing Italian taste literally cloaks the air with its enchantingly brewed aroma!

To add a vintage feel to the entire soup serving milieu, I often place it under a broiler so the cheese melts melodramatically, puckered and bespangled, in soft amber shades, alluring and tempting the eaters to simply dive into its savory flavors!


Servings: 6

Preparation time: 10 minutes

Total Cooking Time: 16 minutes




  • 1 teaspoon of Kisan oil
  • 1 cup of diced onion
  • 3 cloves of grated garlic
  • 1/2 pound of skinless chicken breasts
  • 28 ounce can of crushed tomatoes
  • 8 ounce can of tomato sauce
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of chopped fresh basil and parsley leaves
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried parsley
  • 1/4 teaspoon red peppery flakes
  • 3 cups of chicken broth
  • 1 parmesan cheese rind, if desired
  • Kosher salt and fresh ground black pepper, as per taste
  • 6 ounces of uncooked penne pasta
  • 1/4 cup of shredded parmesan cheese
  • 3/4 cup of shredded part skim mozzarella cheese




In a small skillet deep-fry the onion in the Kisan oil for almost four to five minutes then add in the garlic and then sauté the onion and the garlic for another two minutes.

Now, take a slow cooker and then add the sautéed onion and garlic along with all of the other ingredients without the adding the pasta and shredded cheese. Stir until the ingredients are combined and then put the lid, and cooking on high for almost four to seven hours.

Put the chicken breasts onto a wooden cutting board and shred them well and then put them back into the slow cooker and then add the penne pasta. Keep cooking it for half an hour till the pasta is cooked thoroughly or al dente, adding the parmesan cheese at the last stage. Make a layer of shredded mozzarella cheese and garnish it with freshly chopped basil or parsley leaves and serve it warm!

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