Creamy Chicken Parmesan Soup: Easy, Delicious Comfort!

Creamy Chicken Parmesan Soup – just the name evokes a symphony of comforting flavors, doesn’t it? We all adore the classic Chicken Parmesan: tender, breaded chicken, smothered in rich marinara, and blanketed with melted cheese. It’s a culinary hug, a staple of Italian-American cuisine that has graced countless dinner tables for generations, celebrated for its hearty satisfaction and undeniable appeal. But what if you could capture that iconic experience in a warm, velvety bowl, perfect for any season?

That’s precisely what we’ve achieved with this incredible recipe. This isn’t just any soup; it’s a brilliant reinterpretation, designed to deliver all those beloved notes – the savory chicken, the tangy tomato, the indulgent creaminess, and that irresistible cheesy finish – in a deeply satisfying, spoonable form. People adore this dish because it combines the nostalgic comfort of a classic with the convenience and warmth of a hearty soup. It’s the ultimate comfort food fusion, offering a taste experience that is both familiar and excitingly new.

Prepare to fall in love with our Creamy Chicken Parmesan Soup. It’s a recipe destined to become a new family favorite, offering warmth, richness, and that distinct parmesan charm in every single spoonful.

this Recipe

Ingredients:

• For the Chicken:
  • 2 tablespoons olive oil, divided
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch cubes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Aromatics and Vegetables:
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
• For the Soup Base:
  • 6 cups low-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes (fire-roasted if available for extra depth)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon red pepper flakes (optional, for a subtle kick)
• For the Creaminess and Finishing Touches:
  • 1 cup heavy cream or half-and-half
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1 cup small pasta (such as ditalini, elbow macaroni, or orzo), cooked separately according to package directions and drained, or cooked directly in the soup
  • Salt and freshly ground black pepper to taste
• For Garnishing (Optional but Recommended!):
  • Fresh basil leaves, chopped
  • Additional freshly grated Parmesan cheese
  • Croutons or toasted crusty bread

Preparation is Key: Getting Everything Ready

Before we dive into creating this comforting and flavorful Creamy Chicken Parmesan Soup, let’s take a moment to set ourselves up for success. This crucial step, often called “mise en place,” meaning “everything in its place,” will make the cooking process smooth, enjoyable, and much less stressful. Trust me, having all your ingredients prepped and ready to go will elevate your cooking experience and ensure nothing gets overcooked or forgotten.

1. First things first, let’s prepare our star protein: the chicken. I usually opt for boneless, skinless chicken breasts because they’re lean and cook quickly, but boneless, skinless chicken thighs would also be wonderful here, offering a bit more richness and moisture. Grab your cutting board and a sharp knife, and carefully cut the chicken into uniform ½-inch cubes. Uniformity is important here because it ensures that all pieces cook evenly. If some pieces are too large, they might take longer to cook through, while smaller pieces could dry out. Once cubed, place the chicken in a bowl, sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper, and toss gently to ensure every piece is seasoned. This initial seasoning is vital for building layers of flavor right from the start.
2. Next, we’ll tackle the vegetables that form the aromatic backbone of our soup. Peel your large yellow onion, and then dice it into roughly ½-inch pieces. Take your time with this; consistent sizing helps the onions soften evenly. Next, grab your carrots. Peel them thoroughly, then dice them into similar-sized pieces as your onion. These will add a lovely sweetness and vibrant color to our soup. Finally, wash and trim your celery stalks, and dice them to match the size of the carrots and onions. This trio – onion, carrot, and celery – is often referred to as a “mirepoix” in French cooking, and it’s the foundation of countless delicious dishes, including our Creamy Chicken Parmesan Soup.
3. Now, let’s get those garlic cloves ready. Peel your four cloves of garlic, and then mince them finely. I prefer mincing over slicing or crushing for soup because it allows the garlic’s flavor to disperse beautifully throughout the broth without encountering large chunks. If you have a garlic press, feel free to use it; it’s a great shortcut!
4. Finally, let’s prepare the cheese. Grate 1 cup of fresh Parmesan cheese. I really encourage you to grate it yourself from a block rather than using pre-grated cheese. Freshly grated Parmesan melts more smoothly and has a far superior flavor and texture, which will make a significant difference in the creaminess and richness of our final soup. Having an extra wedge of Parmesan on hand for serving is always a good idea!
5. Measure out all your liquids and dried herbs so they’re ready to be added to the pot at the appropriate times. This includes your chicken broth, canned tomatoes, tomato paste, dried oregano, basil, thyme, and the bay leaf. If you plan to add red pepper flakes for a touch of heat, have those ready too.
6. If you’re cooking your pasta separately, now is a good time to get a pot of salted water boiling. We’ll add the pasta closer to the end of the soup’s cooking time, but it’s good to be prepared.

With everything meticulously prepped and laid out, you’re now ready to embark on the exciting journey of cooking this incredibly satisfying Creamy Chicken Parmesan Soup. Let’s get cooking!

Building the Flavor Foundation: Sautéing and Deglazing

This phase is all about building deep, complex flavors that will make our Creamy Chicken Parmesan Soup truly outstanding. We’re going to create the foundational elements that contribute to the rich taste and wonderful aroma of the finished dish. Don’t rush these steps; they are incredibly important for the overall success of the soup.

7. Grab a large Dutch oven or a heavy-bottomed pot – something that can hold at least 6-8 quarts. Place it over medium-high heat on your stovetop. Once the pot is hot, add 1 tablespoon of the olive oil. You’ll know it’s ready when the oil shimmers slightly.
8. Carefully add the cubed and seasoned chicken to the hot oil. Make sure not to overcrowd the pot; if necessary, cook the chicken in two batches. Overcrowding can lower the temperature of the pan, causing the chicken to steam instead of sear, which prevents that lovely golden-brown crust we’re aiming for. Sear the chicken for about 3-5 minutes per side, or until it’s beautifully browned on all surfaces. It doesn’t need to be cooked through at this stage, as it will continue to cook in the soup. The browning, however, is crucial. This process, known as the Maillard reaction, creates incredible depth of flavor. Once browned, remove the chicken from the pot and set it aside in a clean bowl. Don’t worry about any browned bits sticking to the bottom of the pot; those are pure flavor and we’ll deal with them soon!
9. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Once warm, add the diced onions, carrots, and celery – our aromatic mirepoix. Sauté these vegetables, stirring occasionally, for about 8-10 minutes. Your goal here is to soften them until they are tender and slightly translucent. As they cook, their natural sugars will caramelize slightly, adding another layer of sweetness and depth to the soup. You’ll notice the kitchen starting to fill with a wonderful, savory aroma.
10. Once the vegetables are softened, add the minced garlic to the pot. Stir it in and cook for just 1 minute more. Be very careful not to burn the garlic; burnt garlic can turn bitter and ruin the flavor of your entire soup. You’re looking for that fragrant, irresistible garlic aroma to bloom.
11. Now, for one of my favorite parts: deglazing! Pour about ½ cup of the chicken broth into the pot. Use a wooden spoon or a spatula to scrape up all those delicious browned bits, or “fond,” that have accumulated on the bottom of the pot from searing the chicken and cooking the vegetables. This fond is packed with concentrated flavor, and incorporating it back into the liquid is a secret to a truly rich and flavorful soup. It’s like magic!

The Heart of the Soup: Simmering the Base

With our flavor foundation firmly established, we’re now ready to build the heart of our Creamy Chicken Parmesan Soup. This is where all the liquids, tomatoes, and herbs come together to create a robust and aromatic base, allowing the flavors to meld and deepen beautifully. The simmering process is essential for extracting all the goodness from our ingredients.

12. Add the remaining 5 ½ cups of low-sodium chicken broth to the pot, along with the 28-ounce can of crushed tomatoes and the 15-ounce can of diced tomatoes (undrained, as the liquid contributes to the body of the soup). The crushed tomatoes will provide a rich, smooth base, while the diced tomatoes will offer some pleasant texture.
13. Next, stir in the 2 tablespoons of tomato paste. This concentrated tomato product is a powerhouse of umami and will significantly deepen the tomato flavor of our soup. Make sure to stir it in well so it dissolves evenly into the liquid.
14. Now for the herbs and spices that will infuse our soup with its signature Italian-inspired flavor. Add the 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of dried thyme, and the bay leaf. If you enjoy a little warmth and complexity, go ahead and add the ½ teaspoon of red pepper flakes now. Stir everything together until well combined.
15. Bring the soup mixture to a gentle boil over medium-high heat. Once it starts to bubble, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the soup simmer for at least 20-30 minutes. This simmering time is absolutely crucial. It allows the flavors from all the ingredients – the tomatoes, herbs, and aromatics – to meld and develop into a cohesive, delicious symphony. You’ll notice the sauce thickening slightly and the aroma filling your kitchen with an incredibly inviting scent. This is where patience truly pays off in soup making!
16. After the simmering time, carefully remove and discard the bay leaf. Give the soup a good stir. Now is a great time to taste the soup base and adjust the seasoning. Add salt and freshly ground black pepper to your liking. Remember, you can always add more, but you can’t take it away!

Achieving Creamy Perfection: Finishing Touches

We’re in the home stretch of making our delightful Creamy Chicken Parmesan Soup! This final phase is all about introducing the elements that give the soup its luxurious, velvety texture and its signature Parmesan richness. Get ready for a truly indulgent experience.

17. Return the browned chicken cubes to the pot of simmering soup. Stir them in gently. At this point, the chicken will finish cooking through, absorbing all those wonderful flavors from the broth. Continue to simmer for another 5-7 minutes, ensuring the chicken is tender and fully cooked.
18. Now, for the creaminess! Reduce the heat to low. Slowly pour in the 1 cup of heavy cream or half-and-half, stirring constantly. It’s important to add the cream when the soup is at a gentle simmer, not a rolling boil, to prevent it from curdling. The heavy cream will transform the soup, giving it a rich, velvety texture and a beautiful pale orange hue.
19. Immediately after adding the cream, begin stirring in the 1 cup of freshly grated Parmesan cheese, a little at a time. Continue stirring until the cheese has completely melted and is fully incorporated into the soup. This is where the magic happens – the Parmesan not only adds incredible flavor but also contributes significantly to the soup’s creamy, luxurious body. Take your time and ensure no clumps remain; you want a perfectly smooth and integrated finish.
20. If you opted to cook your pasta separately (which I often recommend to prevent it from getting too mushy in leftovers), now is the time to add the cooked and drained small pasta directly into the pot. Stir it in to warm through. If you prefer to cook the pasta directly in the soup, add your 1 cup of dry small pasta at this stage and simmer for the time indicated on the pasta package, or until al dente. Keep in mind that cooking pasta directly in the soup will cause it to absorb more liquid, potentially thickening the soup further and making it less suitable for long-term storage, as the pasta can become very soft. Adding it cooked ensures perfect texture control.
21. Give the soup a final taste test. This is your last chance to adjust the seasonings. You might find it needs a little more salt, a grind of fresh black pepper, or even a tiny pinch more red pepper flakes if you like a bolder kick. Trust your palate! The flavors should be balanced and harmonious.

Serving Suggestions and Storage Tips

Congratulations, you’ve just created a magnificent pot of Creamy Chicken Parmesan Soup! Now for the best part – enjoying the fruits of your labor. Here are some of my favorite ways to serve this comforting dish and ensure any leftovers are just as delicious.

22. Ladle generous portions of the hot Creamy Chicken Parmesan Soup into individual bowls. The aroma alone is enough to make your mouth water!
23. For that extra touch of freshness and flavor, I highly recommend garnishing each serving. A sprinkle of freshly chopped basil leaves adds a vibrant color and a burst of herbaceous aroma that complements the rich tomato and cream base beautifully. A generous dusting of additional freshly grated Parmesan cheese on top is non-negotiable in my kitchen – it truly enhances the “Parmesan” aspect of this soup and melts slightly into the hot broth, creating a lovely finish.
24. Consider serving your soup with some delicious accompaniments. Warm, crusty bread or garlic bread is perfect for dipping and soaking up every last drop of that creamy broth. Homemade croutons also add a fantastic textural contrast. For a complete meal, a simple side salad with a light vinaigrette would be a refreshing counterpoint to the richness of the soup.
25. For Reheating: Leftover Creamy Chicken Parmesan Soup stores wonderfully in the refrigerator for up to 3-4 days when kept in an airtight container. When reheating, I recommend doing so gently on the stovetop over low to medium heat, stirring frequently, until warmed through. If the soup has thickened too much overnight (which can happen, especially if pasta was cooked directly in it), you can thin it out with a splash of chicken broth or a little milk or cream until it reaches your desired consistency. Avoid boiling the soup vigorously when reheating, as this can sometimes cause the cream or cheese to separate.
26. For Freezing: This soup can be frozen, but there’s a small caveat regarding the dairy and pasta. If you anticipate freezing portions, I highly recommend omitting the heavy cream and Parmesan cheese until you are ready to reheat and serve. You can freeze the tomato and chicken base in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw the base overnight in the refrigerator, then reheat it on the stovetop. Once hot, stir in the heavy cream and Parmesan cheese as per the recipe instructions (steps 18-19). Similarly, if you plan to freeze, cook the pasta separately and add it only when serving, or even cook it fresh on the day you plan to eat the thawed soup. Freezing and thawing pasta directly in soup can lead to a mushier texture. By following these tips, you can ensure that every bowl of your homemade Creamy Chicken Parmesan Soup is just as delightful as the first! Enjoy every comforting spoonful!

Conclusion:

Well, my friends, we’ve reached the delightful end of our culinary journey together, and I truly hope you’re as excited as I am about this incredible recipe. If there’s one dish I’ve championed recently for its sheer genius and comforting appeal, it has to be this one. I honestly believe that this isn’t just another soup; it’s a game-changer, a comforting hug in a bowl that effortlessly combines two beloved classics into something even greater than the sum of their parts. You see, the magic here lies in taking the crispy, cheesy, tomato-rich essence of a classic Chicken Parmesan and transforming it into a luxurious, spoonable experience.

Why is this recipe an absolute must-try for everyone, from seasoned chefs to kitchen novices? Firstly, it’s the undeniable flavor profile. Imagine tender, seasoned chicken pieces mingling with a rich, tangy tomato broth, beautifully mellowed and made utterly irresistible by a generous swirl of cream and a blanket of melted Parmesan cheese. Every single spoonful delivers that familiar comfort of Italian-American cuisine, but in a format that feels fresh, innovative, and perfectly suited for any season, though it truly shines on a chilly evening. It’s hearty enough to be a complete meal, yet it retains that elegant, sophisticated touch that makes it perfect for entertaining guests or simply treating yourself after a long day.

Secondly, its simplicity belies its incredible depth of flavor. You don’t need a culinary degree to whip up this masterpiece. The steps are straightforward, the ingredients are accessible, and the payoff is simply spectacular. It’s the kind of recipe that makes you feel like a kitchen wizard without demanding hours of effort. And let’s not forget the sheer versatility! Whether you’re craving something quick and satisfying for a weeknight dinner or looking for an impressive dish that’s deceptively easy to prepare for a gathering, this Creamy Chicken Parmesan Soup fits the bill perfectly. It’s got that undeniable ‘wow’ factor, prompting questions like, “What IS this amazing thing?” every time I serve it.

Making it Your Own: Serving Suggestions & Delicious Variations

Now that you’re convinced this soup is a keeper, let’s talk about how to elevate your experience even further. When it comes to serving, I always recommend pairing this rich and savory soup with something that offers a textural contrast. A crusty loaf of artisanal bread, perhaps warmed and brushed with garlic butter, is an absolute essential for soaking up every last drop of that incredible broth. Imagine tearing off a piece, dipping it into the creamy goodness, and enjoying that perfect bite – pure bliss! Alternatively, a fresh, vibrant side salad with a light vinaigrette can cut through the richness beautifully, offering a refreshing counterpoint to the warm, hearty soup. For an extra touch of indulgence, consider serving it with some homemade garlic knots or even a grilled cheese sandwich for a nostalgic, comforting pairing.

Garnishes are also your friend here, adding both visual appeal and an extra layer of flavor. A sprinkle of freshly grated Parmesan cheese right before serving is non-negotiable in my book, enhancing that cheesy aroma and taste. A scattering of fresh basil leaves, finely chopped or gently torn, adds a burst of peppery freshness and a pop of color. For those who enjoy a little heat, a pinch of red pepper flakes can introduce a subtle warmth that beautifully complements the tomato and chicken. And if you have some homemade croutons lying around, they add a delightful crunch that contrasts wonderfully with the smooth soup.

But don’t stop there – feel free to get creative with variations! If you want to boost the vegetable content, try stirring in some fresh spinach or kale during the last few minutes of cooking until just wilted. Sautéed mushrooms or bell peppers could also be a delicious addition. For a slightly different cheesy profile, consider a blend of mozzarella and Parmesan, or even a touch of smoked gouda for an unexpected depth of flavor. If you prefer dark meat, boneless, skinless chicken thighs can be used instead of breasts for an even richer chicken flavor. Want to make it spicier? Add a bit more red pepper flakes, or even a dash of hot sauce to your bowl. For a vegetarian twist, you could omit the chicken entirely and use cannellini beans or chickpeas for protein, keeping the creamy, cheesy tomato base intact. You can even experiment with different pasta shapes if you prefer something other than ditalini, like small shells or orzo, for a slightly different texture.

Your Turn to Create and Share!

So, there you have it. My heartfelt recommendation for a recipe that I truly believe will become a cherished staple in your kitchen. I’ve poured my heart into perfecting this Creamy Chicken Parmesan Soup, and I am absolutely confident that once you try it, you’ll understand why I’m so enthusiastic. It’s comforting, incredibly flavorful, remarkably easy to make, and universally loved. Imagine the smiles around your dinner table, the satisfied sighs, and the requests for seconds.

Now, it’s your turn to experience the magic! Gather your ingredients, put on your favorite apron, and dive into making this wonderful soup. I promise you won’t be disappointed. And when you do, please don’t keep your culinary triumph a secret! I absolutely love seeing your creations and hearing about your experiences. Share your photos, tell me about any creative twists you added, or simply let me know how much you and your loved ones enjoyed it. Your feedback and stories truly make my day and inspire me to keep sharing delicious recipes with our wonderful community. Happy cooking, and I can’t wait to hear all about your Creamy Chicken Parmesan Soup adventure!

Creamy Chicken Parmesan Soup

When it comes to comfort food, few things rival the cozy, cheesy bliss of this Creamy Chicken Parmesan Soup. Imagine everything you love about a classic chicken parm—tender chicken, tomato richness, creamy cheese—all transformed into a spoonful of velvety goodness. It’s like a warm hug in a bowl, perfect for chilly nights or whenever you need a bowlful of something soul-soothing. The soup is rich but not overwhelming, making it an easy weeknight dinner option or a showstopper for a cozy weekend gathering. With seasoned chicken, Italian herbs, and a cheesy swirl of cream and Parmesan, this soup hits every note just right. A final sprinkle of fresh parsley and shredded cheese takes it straight over the top.

Prep Time
30 Minutes

Cook Time
60 Minutes

Total Time
30 Minutes

Servings
8 servings

Ingredients

• 2 tbsp olive oil, divided
• 1 ½ lbs boneless, skinless chicken breasts or thighs, cubed
• ½ tsp salt
• ¼ tsp black pepper
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp red pepper flakes (optional)
• 1 cup heavy cream or half-and-half
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 cup small pasta (ditalini, elbow macaroni, or orzo), cooked or uncooked
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, chopped (for garnish)
• Additional freshly grated Parmesan cheese (for garnish)
• Croutons or crusty bread (for garnish)

Instructions

1. Step 1
   Cut 1 ½ lbs chicken into ½-inch cubes; season with ½ tsp salt and ¼ tsp pepper. Dice 1 large yellow onion, 2 carrots, and 2 celery. Mince 4 cloves garlic. Grate 1 cup fresh Parmesan cheese.
2. Step 2
   Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear chicken (in batches if needed) for 3-5 minutes per side until browned. Remove and set aside.
3. Step 3
   Add remaining 1 tbsp olive oil to the pot. Sauté diced onion, carrots, and celery for 8-10 minutes. Add minced garlic; cook for 1 minute. Pour ½ cup chicken broth into the pot, scraping up any browned bits from the bottom.
4. Step 4
   Add remaining 5 ½ cups chicken broth, 1 (28-oz) can crushed tomatoes, 1 (15-oz) can diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp dried thyme, and 1 bay leaf (plus optional ½ tsp red pepper flakes). Bring to a gentle boil, reduce heat to low, cover partially, and simmer for 20-30 minutes. Remove and discard the bay leaf.
5. Step 5
   Return browned chicken to the pot; simmer for 5-7 minutes. Reduce heat to low. Stir in 1 cup heavy cream or half-and-half, then gradually stir in 1 cup freshly grated Parmesan cheese until melted and incorporated.
6. Step 6
   If using pre-cooked pasta, stir 1 cup cooked and drained small pasta into the soup. If cooking pasta directly in soup, add 1 cup dry small pasta and simmer until al dente. Taste and adjust salt and pepper.
7. Step 7
   Ladle into bowls. Garnish with chopped fresh basil and extra Parmesan. Serve with crusty bread or croutons. Refrigerate leftovers in an airtight container for up to 3-4 days. For freezing, omit cream, Parmesan, and pasta; freeze the base and add these elements when reheating thawed soup.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.