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
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