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Chicken Parmesan Soup Instant Pot Top Review

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Are you in the mood for a hearty and delicious soup that will warm your soul and tantalize your taste buds? Chicken parmesan soup is the answer you've been searching for! This Italian-inspired dish is full of flavor and comfort, and it's the perfect meal for cold winter nights or anytime you need a pick-me-up.

Chicken Parmesan Soup

Chicken Parmesan Soup

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 1 cup cooked pasta, such as penne or rotini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. In the same pot, add the onion and garlic and cook until softened, about 3 minutes.
  3. Add the diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper to the pot. Bring the soup to a simmer and let cook for 15 to 20 minutes.
  4. Add the chicken back to the pot and let cook for an additional 5 minutes, or until the chicken is cooked through.
  5. Stir in the Parmesan cheese and heavy cream until fully combined.
  6. Divide the cooked pasta among four bowls and ladle the soup on top. Garnish with chopped parsley and more Parmesan cheese, if desired.

Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 1 cup cooked pasta, such as penne or rotini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Place the chicken, onion, garlic, diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper in a slow cooker. Cook on low for 5 to 6 hours or high for 2 to 3 hours, until the chicken is cooked through and tender.
  2. Stir in the Parmesan cheese and heavy cream until fully combined.
  3. Divide the cooked pasta among four bowls and ladle the soup on top. Garnish with chopped parsley and more Parmesan cheese, if desired.

Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 jar (24 ounces) marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese in separate shallow bowls.
  2. Cut the chicken into 4 pieces and season with salt and black pepper. Dip each piece of chicken in the flour, shaking off any excess. Dip in the egg mixture, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to help them adhere.
  3. Place the chicken in the Instant Pot and pour the marinara sauce over the top.
  4. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before releasing any remaining pressure.
  5. Top the chicken with shredded mozzarella cheese, and broil in the oven or under the broiler until the cheese is melted and bubbly, about 2 to 3 minutes.

Instant Pot Chicken Parmesan Soup

Instant Pot Chicken Parmesan Soup

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 1 cup cooked pasta, such as penne or rotini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Place the chicken, onion, garlic, diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper in the Instant Pot. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before releasing any remaining pressure.
  2. Stir in the Parmesan cheese and heavy cream until fully combined.
  3. Divide the cooked pasta among four bowls and ladle the soup on top. Garnish with chopped parsley and more Parmesan cheese, if desired.

Chicken Parmesan Soup – Edible Crafts

Chicken Parmesan Soup – Edible Crafts

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 1 cup cooked pasta, such as penne or rotini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. In the same pot, add the onion and garlic and cook until softened, about 3 minutes.
  3. Add the diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper to the pot. Bring the soup to a simmer and let cook for 15 to 20 minutes.
  4. Add the chicken back to the pot and let cook for an additional 5 minutes, or until the chicken is cooked through.
  5. Stir in the Parmesan cheese and heavy cream until fully combined.
  6. Divide the cooked pasta among four bowls and ladle the soup on top. Garnish with chopped parsley and more Parmesan cheese, if desired.

Chicken Parmesan Soup on Closet Cooking

Chicken Parmesan Soup on Closet Cooking

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream
  • 1 cup cooked pasta, such as penne or rotini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. In the same pot, add the onion and garlic and cook until softened, about 3 minutes.
  3. Add the diced tomatoes, tomato sauce, chicken broth, basil, oregano, salt, and black pepper to the pot. Bring the soup to a simmer and let cook for 15 to 20 minutes.
  4. Add the chicken back to the pot and let cook for an additional 5 minutes, or until the chicken is cooked through.
  5. Stir in the Parmesan cheese and heavy cream until fully combined.
  6. Divide the cooked pasta among four bowls and ladle the soup on top. Garnish with chopped parsley and more Parmesan cheese, if desired.

Now that you have several different recipes for chicken parmesan soup, you can try them all and decide which one is your favorite. Enjoy this delicious and comforting soup anytime you want a taste of Italy in your own home!

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