Chicken Parmesan Soup

  • Servings: 4
  • Prep: 10 mins
  • Cook Time: 30 mins

This family friendly soup is perfect for busy weeknight dinners.


6 oz.No Yolks® Extra Broad
1/4 cupolive oil, divided
12 oz.boneless and skinless chicken breast, sliced
2 clovesgarlic, minced
1/4 tspsalt
1/4 tsppepper
2 cans(each 10 oz.) condensed tomato soup
3 cupsreduced sodium chicken broth
1 cupfrozen peas
1/4 cupfresh basil, thinly sliced
1 1/2 cupsmozzarella, shredded
1/2 cupParmesan cheese, grated
1/2 cupbread crumbs


  1. Heat 2 Tbsp oil in Dutch oven or large saucepan set over medium heat. Cook chicken, garlic, salt and pepper for 5 to 8 minutes or until chicken starts to brown.
  2. Stir in 3 cups water, tomato soup and chicken broth; bring to a boil. Reduce heat to medium.
  3. Stir in pasta and cook for 8 minutes. Stir in peas and continue to cook for 2 to 3 minutes or until pasta is tender and peas are cooked. Stir in basil.
  4. Meanwhile, preheat broiler to high. Divide soup into 4 crocks. Top with shredded mozzarella, Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
  5. Broil for 2 to 3 minutes or until cheese is melted and bread crumbs are golden brown and toasted.


Substitute mozzarella with fontina or provolone cheese for variation.