Chicken Parmesan Soup

Ingredients

• 1½ pounds boneless chicken thighs
• 2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed San Marzano tomatoes
• 4 cups chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• Parmesan rind
• 8 ounces small pasta, such as ditalini or mini shells
• ½ cup heavy cream
• ¾ cup freshly grated Parmesan
• 1½ cups shredded whole-milk mozzarella
• Fresh basil
• Salt and black pepper

Crispy topping

• 1 cup panko
• 2 tablespoons butter
• ¼ cup Parmesan
• ½ teaspoon garlic powder

Instructions

1. Season the chicken with salt and pepper. Brown it in the olive oil, then remove it from the pot.
2. Cook the onion for 5 minutes. Add the garlic, tomato paste, oregano, Italian seasoning, and red pepper flakes. Cook the tomato paste until darkened.
3. Add the crushed tomatoes, stock, and Parmesan rind. Return the chicken and simmer for 25 minutes.
4. Remove and shred the chicken. Meanwhile, melt the butter in a skillet. Add the panko and cook until deeply golden. Stir in the Parmesan and garlic powder, then set the topping aside.
5. Remove the Parmesan rind. Add the pasta directly to the soup and cook until just shy of al dente.
6. Return the chicken. Lower the heat and stir in the cream and Parmesan.
7. Ladle the soup into oven-safe bowls. Top each with mozzarella and broil until bubbling and browned. Finish with the crispy Parmesan-panko topping and fresh basil.