Imagine the rich, comforting flavors of a classic Chicken Parmesan—crispy breading, melted cheese, and robust marinara—transformed into a light and healthy soup. This Chicken Parmesan Soup uses zucchini noodles (“zoodles”) instead of pasta to drastically cut carbohydrates while boosting the veggie content. It features tender chunks of chicken simmered in a garlicky tomato basil broth, topped with a generous sprinkle of parmesan and mozzarella cheese. It is a bowl of Italian comfort food that won’t weigh you down, perfect for keto dieters or anyone craving a lighter version of a heavy classic.
Why You’ll Love This Recipe
All the Flavor, None of the Carb Coma
Chicken Parmesan is delicious but often heavy due to the breading and pasta. This soup captures the essence of the dish—the savory tomato sauce, the herbal notes, and the gooey cheese—without the flour-dredged frying process. The zoodles provide a satisfying crunch and freshness that balances the richness of the cheese topping. It is a meal that feels indulgent but is surprisingly low in calories and high in protein.
Quick & Easy One-Pot Meal
This soup comes together in about 30 minutes in a single pot. It relies on pantry staples like crushed tomatoes and chicken broth, making it an easy weeknight dinner. The “breading” element is cleverly mimicked by toasted garlic croutons or simply omitted for a gluten-free option, keeping the preparation simple and fuss-free.
Ingredients
- 1 lb chicken breast, cubed
- 3 medium zucchini, spiralized
- 1 can (28oz) crushed tomatoes
- 3 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tbsp Italian seasoning
Instructions
- Sauté onion and garlic in a large pot. Add chicken and cook slightly.
- Add crushed tomatoes, broth, and spices. Simmer for 15-20 minutes.
- Stir in zucchini noodles and cook for 2-3 minutes.
- Serve topped with mozzarella and parmesan.
Ingredient Highlights & Substitutions
Essential Ingredients
Chicken Breast: Poached directly in the soup or use rotisserie chicken for speed.
Zucchini Noodles (Zoodles): Freshly spiralized zucchini adds texture and nutrition.
Crushed Tomatoes: Provides the base for the soup.
Mozzarella & Parmesan: The cheese topping is non-negotiable for that “parmesan” vibe.
Italian Seasoning & Basil: Dried herbs for the broth, fresh basil for garnish.
Garlic & Onion: The savory aromatic foundation.
Smart Substitutions
If you don’t have a spiralizer, you can dice the zucchini or use packaged zoodles. For a heartier version, use whole wheat pasta or tortellini instead of zoodles. Ground chicken or turkey sausage can be used instead of chicken breast for a different flavor profile. If you are dairy-free, skip the cheese topping and stir in nutritional yeast for a cheesy flavor.
Step-by-Step Instructions
Prep Phase
Spiralize your zucchini into noodles and set them on a paper towel to absorb excess moisture. Dice the onion and mince the garlic. Cut raw chicken into bite-sized cubes (or shred cooked chicken).
Cooking Phase
In a large soup pot or Dutch oven, heat olive oil over medium heat. Sauté the onion until soft. Add the garlic and cook for 1 minute.
Add the cubed chicken (if raw) and cook until surface is white (it will finish cooking in the liquid).
Pour in the crushed tomatoes and chicken broth. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is tender and cooked through.
Stir in the zucchini noodles and simmer for just 2-3 minutes—do not overcook or they will become mushy!
Ladle into bowls and immediately top with shredded mozzarella and parmesan cheese. The heat of the soup will melt the cheese.
Pro Tips for Perfect Results
Technique Secrets
The key to good zoodles in soup is timing. They cook incredibly fast. Add them right before serving. If you plan to have leftovers, store the zoodles separately from the soup and combine them when reheating, otherwise, they will disintegrate in the fridge.
Common Mistakes to Avoid
A common mistake is using a marinara sauce that is too sweet. Look for high-quality crushed tomatoes or a savory marinara with no added sugar. Also, don’t skimp on the fresh basil garnish; it brightens up the heavy tomato flavor significantly.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 14g |
| Net Carbs | 8g |
Serving Ideas & Pairings
Presentation & Plating
Serve hot with the cheese melting on top. A sprinkle of red pepper flakes adds a nice kick.
Pairing Suggestions
Serve with garlic breadsticks or a simple Caesar salad. If you are a fan of low-carb pasta alternatives, check out our Beef and Noodles (Zucchini Noodles) for another delicious way to use zoodles.
Frequently Asked Questions
Q1? Can I freeze this?
The soup base freezes well, but zoodles do not. Freeze the tomato-chicken broth and add fresh zoodles when reheating.
Q2? How do I make it creamy?
Stir in a splash of heavy cream or a dollop of cream cheese at the end for a “Creamy Tomato Chicken Parmesan Soup.”
Q3? Can I use frozen zoodles?
Yes, but they release a lot of water. Rinse them under warm water and drain well before adding to the soup.
Conclusion
Chicken Parmesan Soup (Zoodles) is the perfect lightened-up comfort food. It satisfies your Italian food cravings while keeping your veggie intake high and your carb count low.
