Get ready to experience your two favorite Italian-American classics in a single bowl! This Creamy Chicken Parmesan Soup recipe is the ultimate comfort food. It combines the rich, savory flavors of chicken parmesan with the heartwarming goodness of a creamy tomato soup. It’s a game-changer for weeknight dinners, delivering a restaurant-quality meal with minimal effort and cleanup, all thanks to its simple one-pot preparation. You get all the flavor without any of the fuss.
Imagine tender shredded chicken, a robust tomato and basil broth, and a luxurious creamy finish, all topped with melted mozzarella and a sprinkle of Parmesan. This isn’t just soup; it’s an experience. Perfect for a cozy night in, this recipe is guaranteed to become a new family favorite.
Why You’ll Love This Creamy Chicken Parmesan Soup
There are so many reasons to adore this recipe, but here are just a few that will get you heading to the kitchen:
- One-Pot Wonder: Everything comes together in a single pot, which means cleanup is an absolute breeze.
- Incredibly Flavorful: It perfectly captures the essence of chicken parmesan with rich tomato, garlic, and Italian herbs.
- Quick and Easy: This comforting soup is ready in under an hour, making it a perfect weeknight dinner solution.
- Family-Friendly: It’s a guaranteed hit with both kids and adults. Who can resist a cheesy, creamy chicken soup?
The Key Ingredients for a Perfect Chicken Parm Soup
The magic of this soup comes from simple, high-quality ingredients coming together perfectly. Here’s what you’ll need to create this masterpiece.
- Chicken: Boneless, skinless chicken breasts work best as they cook directly in the soup and are easy to shred.
- Aromatics: A classic base of onion and garlic provides a deep, savory foundation for our soup.
- Tomatoes: We use both crushed tomatoes and tomato paste for a rich, multi-layered tomato flavor.
- Seasoning: A blend of Italian seasoning, dried basil, salt, and pepper is all you need. For a little kick, add a pinch of red pepper flakes.
- Broth & Cream: Chicken broth forms the soup’s body, while heavy cream gives it that signature luxurious, creamy texture.
- Cheese: The soul of chicken parmesan! Freshly grated Parmesan cheese is stirred in for flavor, and shredded mozzarella is used for that iconic cheesy topping.
What Kind of Chicken Should I Use?
For the most tender results, I recommend using boneless, skinless chicken breasts. They cook gently in the broth, making them incredibly easy to shred. You could also use boneless, skinless chicken thighs if you prefer darker meat; just be sure to trim any excess fat.
How to Make Creamy Chicken Parmesan Soup (Step-by-Step)
Making this chicken parm soup is surprisingly simple. You’ll start by sautéing your aromatics to build a flavor base. Then, you’ll toast the tomato paste and seasonings before adding the liquids and the chicken. The chicken poaches gently in the broth until it’s perfectly cooked and ready to be shredded. The final, magical step is stirring in the heavy cream and Parmesan cheese to create that velvety, rich consistency that makes this soup so irresistible. Full instructions are in the recipe card below!
For another incredibly comforting and cheesy meal, check out this amazing Creamy Garlic Parmesan Chicken (coming soon). The flavor profile is a guaranteed winner for anyone who loves this soup.
Expert Tips for the Best Soup
To ensure your soup is absolutely perfect every time, keep these simple tips in mind:
- Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grating your own from a block makes a huge difference in texture.
- Don’t Boil the Cream: After adding the heavy cream and Parmesan, keep the soup at a gentle simmer. Boiling can cause the cream to curdle.
- Toast the Tomato Paste: Sautéing the tomato paste with the aromatics for a minute or two deepens its flavor and removes any raw taste.
- Shred Chicken Easily: Once the chicken is cooked through, remove it to a separate bowl. Use two forks to shred it, or for a super-fast method, use a hand mixer on low speed!
Delicious Variations to Try
While this recipe is fantastic as is, it’s also a great starting point for customization. If you love this soup, you might also enjoy its cousin, the Creamy Alfredo Lasagna Soup.
- Make it Spicy: Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a gentle, warming heat.
- Add Some Veggies: Stir in a cup of fresh spinach at the end and let it wilt into the soup for a nutritional boost.
- Include Pasta: For a heartier meal, add 1/2 cup of small pasta like ditalini or orzo along with the chicken broth. You may need to add a bit more broth to compensate.
What to Serve with Your Soup
This Creamy Chicken Parmesan Soup is a meal in itself, but it pairs wonderfully with a few classic sides. A loaf of crusty garlic bread is essential for dipping into the rich, creamy broth. A simple green salad with a light vinaigrette also provides a fresh, crisp contrast to the richness of the soup.
Storage and Reheating Instructions
This soup makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling it. Due to the dairy content, freezing is not recommended as it can cause the cream to separate and become grainy upon thawing.
If you’re looking for another fantastic soup that’s perfect for making ahead, give this Italian Sausage and Bean Soup (coming soon) a try!
Frequently Asked Questions
Yes, absolutely! Sauté the onion and garlic on the stove first, then transfer everything except the cream and cheeses to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and stir it back in along with the cream and Parmesan during the last 15-20 minutes of cooking.
Yes, you can use ground chicken for a different texture. Brown the ground chicken with the onions, breaking it apart with a spoon, and then proceed with the recipe as written. You can skip the shredding step.
The soup is naturally thick and creamy, but if you prefer it even thicker, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk the slurry into the simmering soup until it reaches your desired consistency.
This soup can easily be adapted for a keto diet! It is naturally low in carbs, but ensure your crushed tomatoes have no added sugar. Serve it as is, without high-carb sides like bread or pasta. It’s a satisfying and flavorful keto meal.
Low-moisture mozzarella is the best choice for that classic, melty cheese pull you associate with chicken parmesan. You can also use a provolone or an Italian cheese blend for a different flavor profile.
Share Your Creation!
I am confident you’ll fall in love with this Creamy Chicken Parmesan Soup recipe. It’s the perfect bowl of comfort that brings everyone to the table. If you make it, please leave a comment below and let me know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!
Creamy Chicken Parmesan Soup Recipe
Creamy Chicken Parmesan Soup (The Ultimate One-Pot Recipe)
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, Italian seasoning, dried basil, and optional red pepper flakes. Cook for 1-2 minutes, stirring constantly, to toast the paste and seasonings.
- Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Add the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Carefully remove the chicken breasts from the pot and place them in a bowl. Use two forks to shred the chicken. Return the shredded chicken to the soup.
- Turn the heat to low. Slowly stir in the heavy cream and grated Parmesan cheese. Continue to stir gently until the cheese is melted and the soup is creamy. Do not let the soup boil after this point.
- Ladle the hot soup into bowls. Top each serving with a generous sprinkle of shredded mozzarella cheese and fresh basil. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
