Creamy Chicken Parmesan Soup: Italian Comfort in a Bowl
You know what’s amazing? Taking chicken parmesan and turning it into a cozy soup! This Creamy Chicken Parmesan Soup is pure comfort in a bowl. It’s got tender chicken, rich tomato flavor, and tons of melty cheese.
I absolutely love making this on busy weeknights. Why? Because it’s so easy and everyone asks for seconds! You get all those yummy chicken parm flavors without the frying.
Plus, it’s ready in under an hour. Trust me, once you try this Creamy Chicken Parmesan Soup, you’ll make it all the time. It’s that good!
Ingredients You’ll Need
This soup uses everyday ingredients you probably have right now. Nothing fancy here! Check the recipe card below for exact amounts and the full list.
- Chicken breasts: These cook fast and shred up nicely, so every bite has tender chicken pieces.
- Marinara sauce: Grab your favorite jar or use homemade sauce for that classic tomatoey base everyone loves.
- Heavy cream: This makes the soup super creamy and rich. It’s what gives it that dreamy texture!
- Parmesan cheese: Freshly grated cheese adds that salty, nutty flavor you know from regular chicken parmesan dishes.
- Mozzarella cheese: The best part! It melts on top and gets all gooey and stretchy. Yum!
- Italian seasoning: A simple herb mix that makes everything taste like you’re eating in Italy tonight.
- Chicken broth: This is your soup base. It adds flavor and keeps everything the perfect thickness.
How to Make Creamy Chicken Parmesan Soup
Ready to make this? It’s actually really simple! Let me walk you through it step by step.
Step 1: Prepare and Season the Chicken
Cut your chicken into small cubes, about 1-inch each. Take 1½ pounds of chicken and sprinkle it with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning. Mix it all up!
Step 2: Sauté the Aromatics
Warm up 2 tablespoons olive oil in your big pot over medium heat. Toss in 1 diced onion and 4 minced garlic cloves. Cook them for 3-4 minutes until they smell amazing and get soft.
Step 3: Brown the Chicken
Add your seasoned chicken to the pot now. Cook it for 5-6 minutes, stirring it around every so often. You want the pieces golden on the outside and almost cooked through.
Step 4: Build the Soup Base
Pour in 4 cups chicken broth and 2 cups marinara sauce. Give it a good stir. Then add 1 tablespoon Italian seasoning. Turn up the heat and bring everything to a gentle boil.
Step 5: Simmer Until Tender
Turn the heat down to low and let it bubble gently for 15-20 minutes. This cooks the chicken all the way and lets all those yummy flavors get to know each other!
Step 6: Add the Cream
Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese. Keep whisking until the cheese melts completely. Now your soup is getting that gorgeous creamy texture. SO GOOD!
Step 7: Adjust Seasoning
Give it a taste and add more salt, pepper, or Italian seasoning if you want. Does it need something? Trust your taste buds here!
Step 8: Serve and Garnish
Scoop the soup into bowls. Top each one with shredded mozzarella cheese, fresh basil, and some crispy croutons. Now you’ve got that real chicken parmesan experience!
Tips for the Best Creamy Chicken Parmesan Soup
- Use quality marinara: A good jar of sauce makes a huge difference. Don’t skimp on this one!
- Don’t skip browning: Getting those golden bits on the chicken adds so much flavor to your soup.
- Grate cheese fresh: The pre-shredded stuff doesn’t melt as nicely. Fresh is always better here!
- Simmer gently: Keep the heat low after adding cream. High heat makes it separate and look weird.
- Garnish generously: Those toppings are important! Extra cheese and basil make every bowl taste incredible.
Variations and Substitutions
Want to mix things up? This soup is super flexible! You can change ingredients based on what you have or what you like.
- Protein swaps: Try Italian sausage instead of chicken. Ground turkey works too! Want it vegetarian? Use white beans.
- Dairy alternatives: Can’t do dairy? Use coconut cream and nutritional yeast instead. It’s still really tasty!
- Add vegetables: Throw in some spinach, kale, zucchini, or bell peppers. More veggies are always good!
- Spice it up: Like things hot? Add red pepper flakes or diced jalapeños for some kick.
Frequently Asked Questions
Can I make chicken parmesan soup ahead of time?
Yes! Make it up to 3 days early and keep it in the fridge. Just reheat it gently and add fresh toppings.
How do I store leftover soup?
Let it cool down first. Then put it in containers with lids and refrigerate for up to 4 days.
Can I freeze this soup?
You can freeze it for 3 months, but don’t add the cream yet. Thaw it overnight, reheat, then stir in fresh cream.
What to serve with chicken parmesan soup?
Crusty garlic bread is perfect! A Caesar salad on the side is great too. Or just grab some breadsticks. ENJOY!
Why did my soup separate?
This happens when it gets too hot. Cream doesn’t like high heat. Always use gentle heat and stir it often.
Can I use rotisserie chicken?
Absolutely! Shred about 3 cups of rotisserie chicken and add it at step 5. Super easy and saves time!
How can I make this soup thicker?
Let it simmer longer to cook off the liquid. Or mix 2 tablespoons of cornstarch with cold water and stir that in.
Can I use milk instead of heavy cream?
You can use whole milk, but it’s lighter and might curdle easier. Add it slowly while stirring the whole time.
Creamy Chicken Parmesan Soup
Ingredients
Method
- Cut chicken into bite-sized pieces and season with salt, pepper, and half the Italian seasoning really well.
- Heat olive oil in your big pot over medium heat until it's nice and hot.
- Cook diced onion and minced garlic for 3-4 minutes until they smell good and get soft.
- Add seasoned chicken pieces and cook for 5-6 minutes until they're golden on all sides.
- Pour in chicken broth and marinara sauce, then add remaining Italian seasoning and stir everything together.
- Bring soup to a boil, then turn heat to low and let it simmer for 15-20 minutes.
- Stir in heavy cream and Parmesan cheese, whisking the whole time until cheese melts completely.
- Taste soup and add more salt, pepper, or Italian seasoning if you want to.
- Scoop hot soup into bowls and top with mozzarella cheese, fresh basil, and croutons before eating.
Notes
- Keep leftover soup in containers with lids in the fridge for up to 4 days.
- Reheat slowly over low heat so the cream doesn’t separate and stays nice and smooth.
- Freeze soup without cream for 3 months; add fresh cream after you thaw and reheat it.
- Use freshly grated Parmesan cheese instead of the pre-shredded kind for better melting and creaminess.
- Add extra veggies like spinach or zucchini during the last 5 minutes of cooking.
