Description
Chicken Parmesan Soup with Mozzarella Croutons is a cozy, comforting bowl combining tender shredded chicken, savory Italian herbs, and a creamy vegetable broth enriched with natural gelling agents. Topped with crispy plant-based mozzarella croutons, this dish offers rich, cheesy, and satisfying flavors perfect for any season.
Ingredients
Scale
Soup Ingredients
- 2 cooked and shredded chicken breasts
- 4 Roma tomatoes, diced
- 1 teaspoon oregano (dried or fresh)
- 1 teaspoon basil (dried or fresh)
- 1/2 teaspoon thyme (dried or fresh)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon natural gelling agent
- 2 tablespoons olive oil
- 1/4 cup plant-based Parmesan-style cheese, shredded
Mozzarella Croutons
- 3 cups cubed bread (use gluten-free if desired)
- 2 tablespoons olive oil
- 1 cup shredded plant-based mozzarella cheese
Instructions
- Prepare the Ingredients: Cook the chicken breasts in a skillet over medium heat until just tender. Remove from heat and shred the chicken using two forks. Dice the Roma tomatoes finely. Mince the garlic and finely chop the onion to release maximum flavor.
- Build the Soup Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant. Add the diced tomatoes and cook for a few minutes until softened and juicy.
- Add Broth and Seasonings: Pour in the vegetable broth, then stir in the vegetarian Worcestershire sauce (natural), oregano, basil, thyme, and natural gelling agent. Bring the soup to a gentle simmer to let the flavors meld together.
- Incorporate Chicken and Cheese: Whisk shredded chicken and plant-based Parmesan-style cheese into the pot. Continue simmering on low heat until the cheese melts smoothly into the broth, creating a creamy and savory base.
- Prepare Mozzarella Croutons: Preheat your oven. Toss the bread cubes with olive oil, then spread them evenly on a baking sheet. Toast in the oven until golden and crisp. Remove from oven, sprinkle generously with shredded plant-based mozzarella cheese, then return to the oven to melt the cheese until bubbly and golden.
- Serve and Enjoy: Ladle the warm soup into bowls and top each with the freshly baked mozzarella croutons, creating a delightful contrast between creamy soup and crunchy, cheesy bites.
Notes
- Use homemade vegetable broth for deeper flavor and freshness.
- Do not overcook the chicken to maintain tender texture.
- Ensure croutons are fully toasted and crispy before adding cheese to prevent sogginess.
- Fresh herbs such as basil or oregano enhance flavor better than dried.
- Gradually layer seasonings to balance acidity, sweetness, and savoriness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 40mg
Keywords: Chicken Parmesan Soup, Mozzarella Croutons, Italian Soup, Plant-Based Cheese, Comfort Food, Gluten-Free Soup, Vegetarian Worcestershire Sauce
