Creamy Chicken Parmesan Soup Recipe: Easy, Cheesy Comfort in a Bowl!

Chicken Parmesan is a beloved Italian-American classic, featuring breaded chicken, tangy tomato sauce, and melted cheese. Now, imagine transforming those same well-loved elements into a hearty soup. This Creamy Chicken Parmesan Soup merges succulent chicken, zesty tomatoes, and a velvety broth, topped off with plenty of cheese. It’s a marriage of comfort-food flavors, delivered in spoonable form—a dream come true for those who love a cozy bowl of warmth on chilly days.

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This article will guide you through each step of assembling the soup, from browning the chicken and sautéing aromatics to adding cream, cheese, and pasta for a luscious, meal-worthy dish. We’ll also explore how to adjust the consistency, incorporate more vegetables, or lighten the calorie load. By the end, you’ll have a soul-satisfying recipe that channels chicken parm’s signature taste—no breading or frying required.

Why This Soup Satisfies

1. Convenient One-Pot Meal: You can build layers of flavor in a single pot, saving on cleanup and time.
2. Multi-Textured: Shredded chicken, tender pasta, and melted cheese meld seamlessly, offering a soup that’s both hearty and inviting.
3. Italian-Style Taste: Basil, oregano, garlic, and Parmesan evoke a classic chicken parm vibe, satisfying your cravings without requiring a full-scale cooking project.
4. Adaptable: Use leftover rotisserie chicken, choose your favorite short pasta, and adjust herbs or cream levels to your liking.

Ingredient Rundown

The quantities here aim to serve around 4–6 people. Scale up for larger groups:

• 1 pound chicken breasts (or thighs), diced or shredded
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for mild heat)
• 1 can (14.5 ounces) crushed tomatoes (or tomato sauce)
• 4 cups chicken broth (preferably low-sodium)
• 1 cup heavy cream (or half-and-half for a lighter approach)
• 1 cup short pasta (penne, fusilli, or rotini)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)
• Shredded mozzarella (optional topping)

Note: If using leftover cooked chicken, skip the raw chicken steps and add it later. Adjust seasonings or portion size accordingly.

Step-by-Step Recipe Guide

1. Sauté Chicken and Onions

1. Heat Oil: In a large stockpot or Dutch oven, warm 2 tablespoons of olive oil over medium-high heat.
2. Cook Chicken: Season diced chicken with salt and pepper. Add to the pot and brown for about 5–7 minutes. If using thighs, ensure they cook through fully. Remove the chicken to a plate.
3. Onions: Reduce heat to medium, then add the diced onion. Cook for 4–5 minutes until translucent. Add minced garlic in the last minute, stirring to avoid burning.

2. Incorporate Tomatoes and Herbs

1. Spice Mix: Stir in dried basil, dried oregano, and optional red pepper flakes. Toast the spices briefly to bloom their flavors.
2. Tomatoes: Pour in the crushed tomatoes. Scrape up any browned bits from the pot’s bottom for extra depth.
3. Broth: Add chicken broth, returning the cooked chicken (or waiting if you plan to add pre-cooked chicken later). Bring to a gentle simmer.

3. Simmer and Add Pasta

1. Simmering: Let the soup simmer uncovered for about 10 minutes. This allows the tomatoes and broth to meld, intensifying flavor.
2. Pasta: Stir in your choice of short pasta. Cook according to package directions (usually 7–10 minutes) until just al dente. The pasta will continue to soften slightly in the soup.

4. Cream and Cheese

1. Reduce Heat: Turn down the heat to low or medium-low to prevent scorching.
2. Stir in Cream: Gently pour in the heavy cream (or half-and-half), stirring constantly. Avoid boiling vigorously after adding cream to maintain a smooth consistency.
3. Parmesan: Whisk in grated Parmesan cheese until melted. Taste and adjust salt, pepper, or additional herbs.

5. Serve

1. Consistency Check: If the soup feels too thick, add more broth. If too thin, let it simmer a bit longer or stir in a cornstarch slurry for extra thickness.
2. Garnish: Ladle soup into bowls, top with extra Parmesan or shredded mozzarella. Sprinkle fresh basil if desired for a bright, herbal note.

Helpful Tips and Variations

1. Using Leftover or Rotisserie Chicken
   Shred or dice your pre-cooked chicken. Skip the raw chicken browning step and add it during the simmer, just before the pasta goes in.
2. Boosting Vegetables
   Carrots, spinach, bell peppers, or zucchini can blend well into the soup, upping the nutritional content. Sauté them alongside onions for best results.
3. Making It Extra Cheesy
   For serious cheese lovers, stir in a handful of shredded mozzarella before serving. Or place the soup in oven-safe bowls, top with mozzarella, and broil briefly for a crusty, bubbly cheese layer reminiscent of chicken parm’s hallmark.
4. Lightening Up
   Use low-fat milk or evaporated milk instead of heavy cream. You could even skip cream entirely for a tomato-based chicken soup. Adjust the Parmesan accordingly to keep flavors balanced.
5. Spice Level
   If you enjoy a hint of spice, keep the red pepper flakes. For a milder soup, omit them altogether or sub in a pinch of black pepper.

Accompaniments

• Crusty Bread: A baguette or garlic bread is perfect for soaking up the creamy broth.
• Salad: A crisp Caesar or mixed greens salad cuts through the soup’s richness, refreshing the palate between spoonfuls.
• Roasted Veggies: If you didn’t incorporate extra veggies into the soup, serve roasted broccoli, asparagus, or Brussels sprouts on the side for a balanced meal.

Storage and Reheating

• Refrigeration: Cool leftover soup to room temperature, then store in an airtight container up to 3 days. The pasta may absorb extra liquid, so you might need more broth when reheating.
• Freezing: Cream-based soups can separate upon thawing, though it’s still doable. Freeze in single servings. Thaw in the fridge overnight, reheat gently, and whisk vigorously to re-emulsify if needed.
• Reheating: Warm on the stovetop over low heat, stirring frequently to prevent scorching. Add broth or milk if it’s thickened too much.

Frequently Asked Questions

Q1: Will the pasta become soggy if stored?
A: Yes, pasta can soften further in the fridge. If you anticipate leftovers, consider cooking the pasta separately and adding it in each time you serve a bowl.

Q2: Can I substitute the Parmesan for another cheese?
A: Parmesan imparts the classic “chicken parm” taste. However, Romano or Asiago can provide a similar sharpness. For a milder twist, mozzarella or provolone can be used.

Q3: My soup isn’t thick enough. How do I fix it?
A: Simmer uncovered to reduce the liquid. Alternatively, whisk a tablespoon of cornstarch into cold water, then stir it in. Additional cheese can also thicken the broth.

Q4: Is fresh basil mandatory?
A: Not mandatory, but recommended for a pop of color and fresh flavor. Dried basil in the soup can suffice, though fresh basil garnish elevates the final presentation.

Q5: Could I use ground chicken instead of chunks?
A: Absolutely. Brown it thoroughly with onions, breaking up clumps. The texture changes, but the flavor remains delicious.

Conclusion

Creamy Chicken Parmesan Soup cleverly captures the essence of chicken parm—savory tomato base, Italian herbs, succulent chicken, and melted cheese—but in a cozy, spoonable format. Each bowl offers the best of both worlds: the familiar comfort of a cream-based soup and the bold, tangy notes reminiscent of Italian-American classics. The ease of preparation and minimal cleanup, thanks to its one-pot nature, makes it a lifesaver on busy weekdays or an excellent choice for entertaining when you want maximum flavor with minimal fuss.

As you explore variations—like adding more vegetables, adjusting the cream ratio, or topping with a blanket of melted mozzarella—this recipe remains flexible enough to suit your unique cravings. Whether you’re serving a couple of friends, feeding a family, or planning a solo leftover feast, Creamy Chicken Parmesan Soup stands ready to warm your kitchen and your heart. Ladle it up, garnish generously, and dig into a comforting meal that’s sure to become a repeat favorite.

Creamy Chicken Parmesan Soup Recipe: Easy, Cheesy Comfort in a Bowl!

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• Author: Evelyn Marcella Rivera
• Total Time: 55 minutes
• Yield: 6 1x

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Description

Warm up with a bowl of comfort in this Creamy Chicken Parmesan Soup. Featuring tender shredded chicken, rich tomato broth, and plenty of gooey, melted Parmesan, this soup is finished with a touch of cream and fresh basil for an indulgent twist on classic chicken soup. Perfect for a cozy dinner or lunch, it’s easy to make and packed with cheesy, hearty flavor.

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Ingredients

Units USM Scale 1x2x3x

For the Soup Base:

• 1 lb Boneless skinless chicken breasts (Cooked and shredded (rotisserie chicken works too))
• 1 tbsp Olive oil
• 1 medium (Onion diced)
• 3 cloves Garlic (minced)
• 14.5 oz Diced tomatoes (With juices; you can use fire-roasted for extra flavor)
• 4 cups Chicken broth (Low-sodium preferred)
• 1/2 cup Heavy cream (Can substitute with half-and-half for a lighter version)
• 1/2 cup Grated Parmesan cheese (Plus extra for garnish)
• 1 tsp Dried basil (Or 1 tbsp fresh basil chopped)
• 1/2 tsp Dried oregano
• Salt & Pepper: To taste

For Garnish:

• A handful: Fresh basil chopped (Optional, for a burst of freshness)
• Optional: Croutons or extra grated Parmesan (For added texture and extra cheesy flavor)

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Instructions

Prepare the Chicken:

1. If using raw chicken breasts, heat olive oil in a large soup pot over medium heat. Season the chicken with salt and pepper and cook until fully cooked (about 6–7 minutes per side). Remove, let cool slightly, and shred using two forks. Alternatively, use pre-cooked or rotisserie chicken.

Sauté Aromatics:

1. In the same pot, add the diced onion and minced garlic. Sauté for 3–4 minutes until the onion is softened and translucent.

Build the Soup Base:

1. Stir in the can of diced tomatoes (with juices) and pour in the chicken broth. Bring the mixture to a simmer.
2. Add the dried basil and oregano, and season with salt and pepper to taste.

Simmer and Blend:

1. Return the shredded chicken to the pot and allow the soup to simmer for about 15 minutes so the flavors meld.
2. Stir in the heavy cream and grated Parmesan cheese. For a smoother consistency, you may use an immersion blender to partially blend the soup, leaving some texture from the chicken and vegetables.

Finish and Serve:

1. Taste and adjust the seasoning as needed.
2. Ladle the soup into bowls and garnish with additional Parmesan and chopped fresh basil.
3. Optionally, add croutons for extra crunch. Serve hot and enjoy the cheesy, comforting flavors!

Notes

• For an extra cheesy kick, stir in additional Parmesan cheese during the final minutes of simmering.
• Adjust the cream and broth ratio for a thicker or lighter soup consistency to suit your preference.
• This soup pairs wonderfully with a side salad or crusty bread for a complete, comforting meal.

Enjoy your Ultimate Creamy Chicken and Mushroom Skillet—or rather, in this case, the Ultimate Creamy Chicken Parmesan Soup—a heartwarming bowl of cheesy comfort that’s sure to delight your taste buds and warm your soul!

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course, Soup
• Cuisine: Chicken Recipes, Comfort Food, Italian

Nutrition

• Calories: 350