This post contains affiliate links.
It’s no secret that I am a huge fan of soup. I could eat it year round, and do, and I absolutely love when I find a good, hearty recipe that will make lots of leftovers so I can take it to work with me too! If there is one thing I learned from season one of Top Chef (you know, back when I watched the show and it was actually good) it’s that soup tastes much better when it’s reheated. The flavors and spice have had time to sit and fuse together even more than they already are and it’s just so much better the next day (and dayssss). So today I am sharing with you one of my newest go-to, one pot soups, Chicken Parmesan Soup!
One of the things I like most about this recipe is that it calls for premade chicken strips (parmesan and herb crusted chicken strips is what I used, I found mine at Walmart in the freezer section). Can I get a YAS for a time saver, especially one as big as the chicken being already made and ready to go?? And it’s a one pot meal…I’m giving ALL the praise hands for that. The least amount of things I have to clean is always a plus to me.
I think from start to finish this recipe takes about 20 minutes. The longest part (to me) is chopping the onions. Confession- I actually love chopping veggies. It give me a sense of pride to see a big ole pile of chopped veggies. And tears. Cue ALL the tears when I have to chop onions. I have tried very trick in the book and I still cry every time I chop them. The only onion chopping trick I have is that when you wash your hands after you are done if you will rub them around your stainless steel sink they won’t smell like onions. If you don’t have a stainless steel sink you can buy a bar of soap that is made of stainless steel and rub your hands on that. It works! Promise!
Back to this recipe…it;s very soupy when you make it but after sitting in the fridge it turns to more of a casserole consistency. I love it both ways but if you want it more soupy you could always add more chicken broth (or just plain water) when you reheat it).
I usually double recipe when I make them so I will have leftovers for lunch and to freeze but this time I didn’t and had enough for me to eat a bowl the night I made it and to four four lunches at work. Not too shabby!! The full recipe is below. I hope you love it as much as I do!!
Have you ever made Chicken Parmesan Soup??