Creamy Chicken Parmesan Soup has become my absolute go-to for those chilly evenings when I crave something truly comforting and delicious. I remember the first time I made this, the aroma of garlic, herbs, and simmering tomatoes filled my kitchen, promising a meal that felt like a warm hug. It transforms the beloved flavors of chicken parmesan into a soul-warming bowl, and I’ve found that this easy creamy chicken parmesan soup is surprisingly simple to whip up. This truly is the ultimate homemade chicken parmesan soup that will have everyone asking for seconds. Let’s get cooking!
Why You’ll Love This Creamy Chicken Parmesan Soup
- An incredibly rich and satisfying taste that feels like a decadent treat.
- So quick to prepare, making it perfect for busy weeknights.
- Packed with protein and wholesome vegetables for a nourishing meal.
- An affordable way to enjoy classic Italian flavors without breaking the bank.
- Guaranteed to be a hit with the whole family, from kids to adults.
- Experience the ultimate cheesy chicken parmesan soup goodness in every spoonful.
- This hearty chicken parmesan soup is substantial enough for a main course.
- It’s pure comfort food, perfect for lifting spirits on any day.
Ingredients for Creamy Chicken Parmesan Soup
Gathering these chicken parmesan soup ingredients is the first step to pure comfort. I love having everything prepped before I start cooking, making the actual process so smooth.
- 2 tablespoons olive oil – the base for sautéing our aromatics
- 1 large yellow onion, finely diced – for a sweet foundation
- 3 cloves garlic, minced – essential for that classic Italian flavor
- 2 carrots, peeled and finely diced – adds a touch of sweetness and color
- 2 celery stalks, finely diced – brings a subtle savory depth
- 1 teaspoon dried Italian seasoning – a blend of herbs to tie it all together
- 1/2 teaspoon dried basil – for that unmistakable Italian aroma
- 1/4 teaspoon red pepper flakes (optional) – a tiny kick to awaken the palate
- 1 (28-ounce) can crushed tomatoes – forms the rich, savory base
- 6 cups low-sodium chicken broth – the liquid gold that makes it a soup
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (or 3 cups shredded cooked chicken) – the star protein
- 1 teaspoon salt (or to taste) – brings out all the flavors
- 1/2 teaspoon black pepper (or to taste) – a classic pairing with salt
- 1/2 cup heavy cream – for that luscious, velvety texture
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish – the key to that signature parm flavor
- 1/4 cup cream cheese, softened – adds extra creaminess and richness
- 2 cups fresh spinach, roughly chopped – a healthy boost of greens
- 1/2 cup small pasta (e.g., ditalini, orzo, small shells – optional) – makes it a heartier meal
- Fresh basil leaves, chopped (for garnish) – for a burst of fresh flavor
- Additional grated Parmesan cheese (for garnish) – because you can never have too much cheese!
- Crusty bread or garlic knots (for serving) – perfect for soaking up every last drop
How to Make Creamy Chicken Parmesan Soup
Making this comforting soup is a straightforward process, and I’ve found that following these steps ensures a delicious result every time. This chicken parmesan soup recipe guides you through creating a hearty meal right on your stovetop.
- Step 1: Begin by preheating your oven to 350°F (175°C). While the oven heats, gather a large Dutch oven or a heavy-bottomed pot and place it over medium heat on your stovetop. Add the 2 tablespoons olive oil.
- Step 2: Once the oil is shimmering, add the 1 large yellow onion, finely diced, 2 carrots, peeled and finely diced, and 2 celery stalks, finely diced. Sauté these vegetables, stirring occasionally, for about 8-10 minutes. You’re looking for them to become tender and translucent, releasing their sweet aroma.
- Step 3: Stir in the 3 cloves garlic, minced, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (if using). Cook for just 1-2 minutes more until everything is wonderfully fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Step 4: Pour in the 1 (28-ounce) can crushed tomatoes and the 6 cups low-sodium chicken broth. Stir everything together, making sure to scrape up any flavorful browned bits from the bottom of the pot – that’s where a lot of the flavor is!
- Step 5: If you’re using raw chicken, add the 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes to the pot now. Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are nice and tender.
- Step 6: Carefully remove the cooked chicken pieces from the pot. Place them on a cutting board and shred them using two forks. Return the shredded chicken to the soup. If you started with pre-cooked chicken, add those shredded pieces now.
- Step 7: In a separate small bowl, whisk together the 1/2 cup heavy cream and the 1/4 cup cream cheese, softened, until you have a smooth, luscious mixture.
- Step 8: Slowly pour this creamy mixture into the simmering soup, stirring constantly. Keep stirring until it’s fully incorporated and the soup takes on a beautifully creamy texture. It’s important not to let the soup come to a rolling boil after adding the dairy.
- Step 9: Now, stir in the 1/2 cup freshly grated Parmesan cheese until it melts into the soup, adding that signature cheesy flavor. If you’re adding 1/2 cup small pasta, stir it in now and continue to simmer for another 8-10 minutes, or until the pasta is cooked al dente.
- Step 10: Finally, stir in the 2 cups fresh spinach, roughly chopped, and let it wilt into the hot soup for just 1-2 minutes. This is how how to make creamy chicken parmesan soup truly shine. Taste the soup and adjust the salt, pepper, or red pepper flakes as needed.
- Step 11: Ladle generous portions of your finished soup into bowls. Garnish with fresh basil and extra Parmesan cheese.
Pro Tips for the Best Creamy Chicken Parmesan Soup
I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely amazing. Trust me, these tips will make your creamy chicken parm soup restaurant-worthy.
- Always use freshly grated Parmesan cheese; the pre-shredded stuff has anti-caking agents that can affect the texture and flavor.
- Don’t skip sautéing the mirepoix (onion, carrots, celery) until softened; this builds a deep flavor base.
- When adding the cream and cream cheese, keep the heat gentle and stir constantly to prevent curdling.
What’s the secret to perfect Creamy Chicken Parmesan Soup?
The secret to the absolute best chicken parmesan soup lies in building layers of flavor. Sautéing your aromatics properly, using good quality broth, and finishing with fresh Parmesan cheese makes all the difference. For more on building flavor in soups, check out these tips for soup.
Can I make Creamy Chicken Parmesan Soup ahead of time?
Yes, you can! You can prepare the soup base (up to adding the cream and cheese) a day in advance. Store it in the refrigerator and reheat gently before adding the dairy and cheese. This makes meal prep even easier!
How do I avoid common mistakes with Creamy Chicken Parmesan Soup?
A common pitfall is boiling the soup after adding dairy, which can cause it to curdle. Also, be sure not to overcook the pasta if you add it, as it will continue to soften in the hot soup.
Best Ways to Serve Creamy Chicken Parmesan Soup
This delightful soup is incredibly versatile, making it a perfect choice for any occasion, especially when you’re planning chicken parmesan soup for dinner. I love serving it piping hot in large bowls, ensuring everyone gets a generous ladleful of that rich, cheesy goodness.
For a truly satisfying meal, consider serving this soup alongside some warm, crusty bread or soft garlic knots. These are perfect for soaking up every last bit of the delicious broth. If you’re looking for a heartier option, this soup is wonderful with a side of simple pasta, making it a complete chicken parmesan soup with pasta experience that feels both comforting and complete. You can find great food pairing ideas here.
Nutrition Facts for Creamy Chicken Parmesan Soup
This delicious soup is a hearty meal in itself, offering a good balance of protein and healthy fats. Here’s a look at the approximate nutritional breakdown per serving, which I find helpful when planning my meals. For more information on healthy eating, consider resources like the USDA MyPlate guidelines.
- Serving Size: 1.5 cups (approximate)
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 8g
- Protein: 35g
- Sodium: 700mg
- Cholesterol: 120mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of chicken broth and cream you choose for your creamy chicken parm soup.
How to Store and Reheat Creamy Chicken Parmesan Soup
Even the most delicious soup can be a little tricky to store, but I’ve got you covered! Properly storing your Creamy Chicken Parmesan Soup ensures you can enjoy those comforting flavors later. First, always let the soup cool down completely at room temperature. This is crucial to prevent condensation inside your storage containers, which can affect texture and safety. Once cooled, transfer the soup into airtight containers. I find that glass containers work best for reheating, but any good quality airtight container will do. You can confidently store your chicken parmesan soup leftovers in the refrigerator for up to 3-4 days. For tips on proper food storage, consult food safety guidelines.
If you want to keep this delightful soup even longer, it freezes beautifully! For best results, I recommend freezing it without the pasta, as pasta can become mushy upon thawing. Portion the soup into freezer-safe containers or heavy-duty freezer bags, remove as much air as possible, and freeze for up to 3 months. When you’re ready to enjoy your frozen soup, thaw it overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. You might need to add a splash more chicken broth or a bit of water if it seems too thick after reheating.
Frequently Asked Questions About Creamy Chicken Parmesan Soup
What is chicken parmesan soup?
Chicken parmesan soup is essentially a comforting, creamy soup version of the classic Italian-American chicken parmesan dish. It captures those beloved flavors of tender chicken, savory tomato broth, aromatic herbs, and rich Parmesan cheese, all simmered together into a soul-warming bowl. My version is a creamy chicken parm soup that’s perfect for a cozy night in.
Can I make Creamy Chicken Parmesan Soup low carb?
Yes, you absolutely can! To make a chicken parmesan soup low carb, simply omit the pasta or use a low-carb alternative like shirataki noodles or zucchini noodles. You can also increase the amount of vegetables like spinach, broccoli, or cauliflower to make it even heartier without the carbs.
What’s the best way to reheat Creamy Chicken Parmesan Soup?
The best way to reheat this creamy chicken parm soup is gently on the stovetop over low heat, stirring occasionally. You can also reheat it in the microwave in short intervals. If the soup seems too thick after reheating, just add a splash more chicken broth or water to reach your desired consistency. Avoid boiling it rapidly, especially if pasta was included.
Can I use different types of chicken for this soup?
Absolutely! While boneless, skinless chicken breasts are my go-to, you can also use chicken thighs for a richer flavor, or even pre-cooked rotisserie chicken for ultimate convenience. If using rotisserie chicken, simply shred it and add it towards the end of cooking, just long enough to heat through. This is a very forgiving recipe!
Variations of Creamy Chicken Parmesan Soup You Can Try
This versatile soup is fantastic as is, but I love experimenting with different twists to keep things exciting! Here are a few of my favorite variations for this delicious creamy chicken parm soup.
- Heartier Noodle Version: For a truly satisfying meal, try turning this into a chicken parmesan noodle soup by adding 1/2 cup of small pasta like ditalini or orzo directly into the soup during the last 10 minutes of simmering. Adjust the broth a bit if needed.
- Lighter Option: If you’re looking for a soup with fewer calories or want to try a chicken parmesan soup without cream, simply omit the heavy cream and cream cheese. You can use evaporated milk for a touch of creaminess or just enjoy the tomato-broth-based version, which is still incredibly flavorful.
- Slow Cooker Magic: For an effortless meal, adapt this recipe for your slow cooker! Add the onions, carrots, celery, garlic, seasonings, crushed tomatoes, and broth to your crock pot. Cook on low for 6-8 hours. Add the chicken during the last 2 hours of cooking. Stir in the cream, cream cheese, and Parmesan at the end.
- Spicy Kick: If you enjoy a bit of heat, feel free to increase the red pepper flakes or add a pinch of cayenne pepper to the base. This adds a wonderful warmth that complements the cheesy, tomato flavors beautifully.
Creamy Chicken Parmesan Soup: 2 Easy Fixes
- Total Time: 75 Minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A comforting and delicious Creamy Chicken Parmesan Soup that transforms the classic Italian-American dish into a soul-warming bowl of goodness. It features tender chicken, a rich tomato broth, aromatic herbs, and a luxurious creamy finish with plenty of Parmesan cheese. Perfect for a cozy dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (or 3 cups shredded cooked chicken)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/4 cup cream cheese, softened
- 2 cups fresh spinach, roughly chopped
- 1/2 cup small pasta (e.g., ditalini, orzo, small shells – optional)
- Fresh basil leaves, chopped (for garnish)
- Additional grated Parmesan cheese (for garnish)
- Crusty bread or garlic knots (for serving)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until softened and translucent.
- Stir in the minced garlic, dried Italian seasoning, dried basil, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- If using raw chicken breasts, add them to the pot now. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
- If you used raw chicken, remove the cooked chicken pieces, shred them using two forks, and return the shredded chicken to the pot. If using pre-cooked chicken, add it now.
- In a small bowl, whisk together the heavy cream and softened cream cheese until smooth.
- Slowly pour the cream and cream cheese mixture into the simmering soup, stirring constantly until fully incorporated and smooth. Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and the soup is creamy. Avoid a rolling boil after adding dairy.
- If adding pasta, stir it in now. Continue to simmer the soup for another 8-10 minutes, or according to package directions, until the pasta is al dente. Stir in the fresh spinach and cook for 1-2 minutes until wilted. If the soup becomes too thick, add a little more chicken broth or water.
- Taste the Creamy Chicken Parmesan Soup and adjust salt, pepper, or red pepper flakes as needed.
- Ladle generous portions of the hot soup into bowls. Garnish each serving with chopped fresh basil leaves and additional grated Parmesan cheese.
- Serve immediately with crusty bread or garlic knots for dipping.
- To store, allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Notes
- If you have leftovers, pasta may absorb more liquid and soften over time. Cook pasta separately and add to individual servings if anticipating many leftovers, or add a splash more broth when reheating.
- For a richer cheese flavor, you can experiment with a blend of Parmesan and Pecorino Romano, or smoked mozzarella.
- Vegetarian adaptation: Use vegetable broth and substitute chicken with cannellini beans, roasted chickpeas, or portobello mushrooms.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (approximate)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Creamy Chicken Parmesan Soup, creamy chicken parm soup, chicken parmesan noodle soup, chicken parmesan soup recipe, easy creamy chicken parmesan soup, best chicken parmesan soup, how to make creamy chicken parmesan soup, what is chicken parmesan soup, chicken parmesan soup ingredients, homemade chicken parmesan soup, cheesy chicken parmesan soup, chicken parmesan soup with pasta, chicken parmesan soup without cream, hearty chicken parmesan soup, comfort food chicken parmesan soup, chicken parmesan soup for dinner, chicken parmesan soup crock pot, chicken parmesan soup instant pot, chicken parmesan soup low carb, creamy chicken noodle soup parmesan, chicken soup with parmesan and cream